Perfect Potato Soup
6 slices of thin-sliced bacon, cut into 1-inch pieces
1 medium onion, diced
3 carrots, scrubbed clean and diced
3 stalks celery, diced
6 medium Russet potatoes, peeled and diced
8 cups chicken broth, low sodium
3 Tbsp flour
1 cup milk
1/2 cup heavy cream
1 tsp salt
black pepper to taste
1/2 tsp Cajun spice mix
1 Tbsp minced fresh parsley
1 cup grated cheese of your choice
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 to use as garnish later.
Pour off most (not all) of the bacon grease, but do not clean the pot.
Return the pot to medium-high heat and add the onion, carrots, and celery.
Stir and cook for 2 - 3 minutes, then add the diced potatoes.
Cook for 5 more minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender.
Whisk together the four and milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 of the soup to a blender or food processor and blend until completely smooth.
Pour the blended soup back into he pot and stir to combine.
Let it heat back up as you taste for seasonings, adding more of what is needed.
Stir in cream and parsley, reserving a little parsley for garnish.
Serve in bowls garnished with bacon, cheese, and parsley.
Pairs Well With
I have been making the same potato soup for 45 years (My Old Potato Soup). I decided to try something different this year. After much searching, I decided on the Pioneer Woman's (Ree Drummond's) recipe. It really is very good and was a nice change of pace for me.