Potato Soup

I looove soup and it is getting cold here so it is the perfect time to start busting out some soup!

 I pureed 3 cups of the soup (4 seemed like too much). It was very filling and delicious!
I used my frozen bacon which is thinner than most, I make 15 slices to ensure enough for leftovers.

 This recipe is from Pioneer Woman. 

 Ingredients:

  • 6 slices Thin Bacon, Cut Into 1-inch Pieces
  • 1 whole Medium Onion, Diced
  • 3 whole Carrots, Scrubbed Clean And Diced
  • 3 stalks Celery, Diced
  • 6 whole Small Russet Potatoes, Peeled And Diced
  • 8 cups Low Sodium Chicken Or Vegetable Broth
  • 3 Tablespoons All-purpose Flour
  • 1 cup Milk
  • 1/2 cup Heavy Cream
  • 1/2 teaspoon Salt, More To Taste
  •  Black Pepper To Taste
  • 1/2 teaspoon Cajun Spice Mix
  • 1 teaspoon Minced Fresh Parsley
  • 1 cup Grated Cheese Of Your Choice
Directions:
1) 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 leave a small amount in the pan.

2) Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for about 2-3 minutes, then add in the flour. Cook for 2 minutes and then add the broth. 

 3) Next, add the diced potatoes, seasoning with salt, pepper, and Cajun spice. Cook for 10 minutes, or until the potatoes are starting to get tender.  
4) Remove about 3 cups of the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Add in the milk and cream and then taste for seasonings, adding more of what it needs. Stir in parsley, saving a little for garnish.

5) Serve in bowls garnished with parsley, cheese and bacon.





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