Potato Soup
The Pioneer Woman
Ingredients
6 whole Russet Potatoes, peeled and diced
3-5 slices Bacon diced
1 whole Onion diced
3 whole Carrots diced
3 stalks with tops Celery diced
4-6 cups low sodium Chicken Broth
3 tbsp all-purpose Flour
1 cup Milk
1/2 cup Heavy Cream
1/2 tsp Salt
1/4 tsp Black Pepper
1/8 tsp Cajun/Hot Pepper
1 teaspoon Fresh Parsley minced
1 cup grated Cheese
Instructions
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 do not clean the pot.
Return the hot to medium-high heat and add the onions, carrots, and celery.
Stir and cook for 2 minutes or so, then add the diced potatoes.
Cook for 5 minutes, seasoning with salt, pepper, and hot 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 flour and the milk.
Pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 1/2 the soup and blend with immersion/blender until completely smooth.
Pour it back into the soup pot and stir to combine.
Let it heat back up as you taste for seasonings, adding more of what it needs.
Stir in cream, then stir in parsley, reserving a little for garnish.
Serve garnished with parsley, grated cheese and bacon pieces.