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
Directions
Cook Bacon: In a soup pot, cook the bacon until crispy. Remove the bacon from the pan and set it aside. Pour off most of the bacon fat, but leave some in the pan for added flavor.
Sauté Vegetables: Return the pan to medium heat and add in the diced onion, celery, and carrot. Sauté for about two minutes until they begin to soften.
Add Potatoes and Seasonings: Stir in the diced potatoes, salt, pepper, and any other seasonings you prefer. Allow the vegetables to cook for a couple of minutes, allowing the flavors to meld.
Pour Broth: Pour in the vegetable or chicken broth and bring the mixture to a low boil. Let it simmer for about 10 minutes or until the potatoes start to soften.
Thicken Soup: In a separate bowl, whisk together the flour (or corn starch) and milk until smooth. Slowly pour this mixture into the soup pot, stirring continuously. Cook for an additional 5 minutes to thicken the soup.
Blend Soup (Optional): Carefully scoop out about a quarter to half of the soup and process it in a blender or food processor until smooth. This step is optional but helps create a creamier texture.
Combine Ingredients: Return the blended soup back into the pot, stirring gently to combine. Be cautious to prevent splashing.
Add Bacon and Garnishes: Stir in the crumbled bacon, reserving some for garnish. Serve the soup in bowls, garnished with minced parsley, additional bacon, and a sprinkle of grated cheese.
Enjoy!
