Perfect Potato Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 cup milk
- 3 tablespoons all-purpose flour
- black pepper to taste
- 1 whole medium onion diced
- 6 slices thin bacon cut into 1-inch pieces
- 3 whole carrots scrubbed clean and diced
- 3 stalks celery diced
- 6 whole small russet potatoes peeled and diced
- 8 cups low sodium chicken or vegetable broth
- 1/2 cups heavy cream
- 1/2 teaspoons salt more to taste
- 1/2 teaspoons cajun spice mix
- 1 teaspoon minced fresh parsley
- 1 cup grated cheese of your choice
- Carbohydrate 30.4047525185827 g
- Cholesterol 105.515000124154 mg
- Fat 30.0760104513889 g
- Fiber 0.893112513619471 g
- Protein 11.3970887590048 g
- Saturated Fat 18.2238257712574 g
- Serving Size 1 1 recipe (336g)
- Sodium 426.619583569505 mg
- Sugar 29.5116400049633 g
- Trans Fat 2.1226673355728 g
- Calories 435 calories
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 flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. Remove half to 2/3 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.
