It’s Tuesday night, it’s still cold outside. I decided to make my younger’s daughter favorite creamy potato soup. Actually, it’s perfect as they predicted some snow for tonight.
This soup is filling, easily made, and deliciously flavorful. We will also have Broccoli and baked herbed fish for dinner.
6 cups peeled and diced potatoes
1 medium onion diced (I use fennel instead)
3 medium carrots diced
1 cup diced celery
8 cups low sodium chicken broth
1 cup of milk
½ cup heavy cream
3 tablespoons All-purpose Flour
Salt, pepper, crushed red pepper (optional, but I have to have it)
1 teaspoon Minced Fresh Parsley
2 tablespoons olive oil
Garlic (optional, I put garlic in everything)
Shredded cheddar cheese
6 slices Thin Bacon, cut into small pieces
Heat oil in a stockpot over medium-high heat (instead I use some of the of the bacon grease). Add the onions, garlic, carrots, and celery. Stir and cook for about 2 minutes, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and crushed red pepper.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. Blend until smooth, use caution if using a hand blender. Add more seasoning if needed. Stir in cream.
Garnish with parsley, cheddar cheese, and crisp bacon pieces.