Perfect Potato Soup
Perfect Potato Soup
Ingredients
- 6 medium Russet potatoes, cut into bite size pieces
- 1 onion diced
- 3 carrots, peeled and sliced
- 3 stalks celery, diced
- 6 slices of bacon, cooked and crumbled
- 8 cups of vegetable broth or chicken broth
- 1 cup milk
- ½ cup heavy cream
- 1 tsp minced parsley
- Salt and pepper to taste
- 3 tbsp flour (corn starch can be substituted)
- 1 cup finely grated cheese of your choice
Instructions
FIRST STEP:
Add the bacon to a soup pot and cook until the fat is crispy
Remove from the pan and set aside
SECOND STEP:
Pour off most of the bacon fat, but do not clean the pan
Return the pan to medium heat and add in the onion, celery and carrot
THIRD STEP:
Stir and cook for two minutes, then add in the diced potatoes, salt and pepper and any other seasonings you like
Pour in the broth and bring to a low boil
FOURTH STEP:
Cook for 10 minutes or until the potatoes start to soften
Whisk the flour and the milk, add to the pot and stir continuously
FIFTH STEP:
Cook for another 5 minutes
Carefully scoop out ¼ to ½ of the soup and process it in a blender or food processor until it is smooth
Add this back into the pot slowly and carefully so it does not splash back on you and burn
SIXTH STEP:
Stir in the crumbled bacon, leaving some for a garnish
Serve in bowls with parsley, bacon and a little cheese for a garnish
Enjoy!
