Ingredients: |
Ingredients: 6 slices Bacon, cut into 1-in. pieces
1 whole medium onion
3 whole carrots, scrubbed clean and dices
3 stalks celery, diced
6 whole small russet potatoes, peeled and diced
8 c. low sodium chicken or vegetable broth
3 Tbsp. all-purpose flour
1 c. milk
1/2 c. heavy cream
1/2 tsp. salt, more to taste
Black pepper to taste
1/2 tsp. cajun spice mix
1 tsp. minced fresh parsley
1 c. grated cheese of your choice
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Directions: |
Directions:Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for about 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 of the soup and blend in a blender/food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in the parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces |
This recipe for Potato Soup is from