Potato Soup (Print Version)
# Ingredients:
01 -
6 medium Russet potatoes, cut into bite-size pieces.
02 -
1 onion, diced.
03 -
3 carrots, peeled and sliced.
04 -
3 stalks celery, diced.
05 -
6 slices of bacon, cooked and crumbled.
06 -
8 cups of vegetable broth or chicken broth.
07 -
1 cup milk.
08 -
1/2 cup heavy cream.
09 -
1 tsp minced parsley.
10 -
Salt and pepper to taste.
11 -
3 tbsp flour (corn starch can be substituted).
12 -
1 cup finely grated cheese of your choice.
# Instructions:
01 -
In a soup pot, cook bacon until fat is crispy. Remove bacon from the pot and set aside. Pour off most of the bacon fat, but retain some in the pot.
02 -
Return the pot to medium heat and add diced onion, celery, and carrot. Stir and cook for two minutes.
03 -
Add diced potatoes, salt, pepper, and any other desired seasonings to the pot. Stir to combine.
04 -
Pour in the broth and bring to a low boil. Cook for 10 minutes or until the potatoes begin to soften.
05 -
In a separate bowl, whisk together flour and milk until well combined. Pour mixture into the pot, stirring continuously. Cook for an additional 5 minutes.
06 -
Carefully scoop out 1/4 to 1/2 of the soup and process it in a blender or food processor until smooth.
07 -
Slowly and carefully add the blended soup back into the pot to avoid splashing. Stir to incorporate.
08 -
Stir in the crumbled bacon, reserving some for garnish.
09 -
Serve the soup in bowls, garnished with parsley, bacon, and a sprinkle of cheese. Enjoy!.