Ingredients:
- 6 medium Russet potatoes, cut into bite-size pieces
- 1 onion, diced
- 3 carrots, peeled and sliced
- 3 stalks celery, diced
- 6 slices bacon, cooked and crumbled
- 8 cups vegetable broth or chicken broth
- 1 cup milk
- ½ cup heavy cream
- 1 tsp minced parsley
- Salt and pepper to taste
- 3 tbsp flour (or cornstarch)
- 1 cup finely grated cheese of your choice
Preparation:
Start by cooking the bacon in a large soup pot until crispy. Remove the bacon and set aside, leaving half the bacon fat in the pot. Add diced onion, celery, and carrots to the pot and sauté over medium heat for 2 minutes. Stir in the bite-sized potatoes, season with salt, pepper, and any additional seasonings you prefer. Pour in the broth and bring to a gentle simmer. Cook for 10 minutes or until the potatoes begin to soften. In a separate bowl, whisk together the flour and milk until smooth, then stir into the soup. Continue cooking for 5 more minutes. Carefully blend ¼ to ½ of the soup in a blender or food processor until smooth, then gradually stir it back into the pot. Mix in the crumbled bacon, reserving some for garnish. Serve hot, topped with minced parsley, extra bacon, and a sprinkle of grated cheese for a hearty, comforting meal.
Enjoy this ultimate creamy homemade potato soup, perfect for cozy evenings and family gatherings!
