Description
A creamy and hearty potato soup that brings comfort and warmth to your table, perfect for any family gathering.
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, chopped
- 1 cup shredded cheese (for topping)
Instructions
- In a large pot, cook the chopped bacon over medium heat until crisp. Once done, set the bacon aside, reserving the drippings in the pot.
- Add the diced onion, carrot, and celery to the bacon fat, sautéing until they soften.
- Stir in the diced potatoes along with the kosher salt, black pepper, and Cajun spice.
- Pour in the low-sodium broth, bringing the mixture to a simmer. Cook until the potatoes are tender, about 15 minutes.
- In a small bowl, whisk together the flour and milk until smooth. Slowly add this mixture to the pot, cooking for an additional 5 minutes, stirring frequently.
- If desired, blend a portion of the soup until creamy, then return it to the pot.
- Stir in the heavy cream and fresh parsley. Adjust seasoning as needed.
- Serve hot, topped with the reserved bacon, cheese, and a sprinkle of extra parsley.
Notes
For an extra creamy texture, use an immersion blender to puree a portion of the soup directly in the pot. Experiment with different cheese types; sharp cheddar or pepper jack can add a delightful twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American