Description
This creamy and cozy potato soup is perfect for those lazy nights, combining flavors of bacon, veggies, and potatoes for a comforting meal.
Ingredients
- 6 slices thin bacon, chopped
- 1 medium onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 6 small russet potatoes, peeled & diced
- 1/2 tsp kosher salt
- Black pepper, to taste
- 1/2 tsp Cajun spice
- 8 cups low-sodium broth
- 3 Tbsp flour
- 1 cup milk
- 1/2 cup heavy cream (optional)
- 1 tsp fresh parsley
- 1 cup shredded cheese
Instructions
- Cook bacon until crisp, set aside.
- In a large pot over medium heat, fry the chopped bacon until it crisps and renders fat. Scoop bacon out with a slotted spoon and drain on paper towels. Leave the bacon fat in the pot.
- Sauté onion, carrot, and celery in the bacon fat until the onion softens and the veggies smell sweet.
- Add the peeled and diced potatoes along with kosher salt, black pepper, and Cajun spice; stir to coat the potatoes.
- Pour in the low-sodium broth, bring to a gentle boil, and reduce heat to simmer until potatoes are tender (about 15 to 20 minutes).
- Whisk flour into milk until smooth; stir into the soup and cook for 5 minutes to thicken.
- Blend about a third of the soup for creamy texture but keep some potato pieces. Return blended portion to the pot.
- Stir in heavy cream if using, add fresh parsley, and adjust seasoning. Heat gently.
- Ladle into bowls and top with shredded cheese, reserved crispy bacon, and a pinch of parsley. Serve immediately.
Notes
Use the leftover bacon fat for flavor and save a spoonful of bacon for garnish. Adjust the cream based on your preference.