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Category: Soup and Salad
Prep Time: Cook Time: Total Time:
6 slices Thin Bacon, Cut Into 1-inch Pieces
1 whole small Onion, Diced
3 whole Carrots, Scrubbed Clean And Diced
3 stalks Celery, Diced
6 whole Russet Potatoes, Peeled And Diced
8 cups Low Sodium Chicken Or Vegetable Broth
1 cup Milk
1/2 cup Heavy Cream
2 tablespoons corn starch
1/2 teaspoon Salt, More To Taste
Black Pepper To Taste
1/2 teaspoon Cajun Spice Mix
1 teaspoon 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. 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 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 corn starch and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half the soup and blend in a blender/food process 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 in bowls garnished with parsley, grated cheese and crisp bacon pieces.
source pioneer woman
Potato Soup
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Category: Soup and Salad
Prep Time: Cook Time: Total Time:
6 slices Thin Bacon, Cut Into 1-inch Pieces
1 whole small Onion, Diced
3 whole Carrots, Scrubbed Clean And Diced
3 stalks Celery, Diced
6 whole Russet Potatoes, Peeled And Diced
8 cups Low Sodium Chicken Or Vegetable Broth
1 cup Milk
1/2 cup Heavy Cream
2 tablespoons corn starch
1/2 teaspoon Salt, More To Taste
Black Pepper To Taste
1/2 teaspoon Cajun Spice Mix
1 teaspoon 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. 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 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 corn starch and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half the soup and blend in a blender/food process 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 in bowls garnished with parsley, grated cheese and crisp bacon pieces.
source pioneer woman
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.