The Humpherys Family

Bacon Potato Soup

Recipe Added:  11/17/2011
6 slices bacon, chopped
1 medium onion, diced
3 carrots, diced
3 stalks celery, diced
6 Russet potatoes, peeled, diced
8 cups chicken broth
3 Tbsp flour
1 cup milk
1/2 cup heavy cream
1/2 tsp salt, black pepper to taste
1 tsp parsley
1 cup Cheddar cheese, grated
Add bacon pieces to a soup pot over medium heat and cook bacon until crisp. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. Return the pot 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 flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half of the soup and blend in a blender/food processer until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up and adjust seasonings, add in parsley. Serve in bowls, garnish with more parsley, grated cheese, and crisp bacon pieces.
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