Potato Soup
User Reviews
5
3 reviews
Excellent
-
Servings
8 +
Potato Soup
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 6 lices Bacon lean
- 1 onion diced, small sweet yellow
- 3 carrot peeled and diced
- 3 celery diced, stalks
- 2 cloves garlic
- Dash or two of Cayenne pepper
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 6 russet potatoes peeled and diced, large
- 8 cups chicken stock
- 1 cup milk
- ½ cup half and half optional, or heavy cream
- parsley chopped, fresh
- pepper jack cheese grated, or extra sharp cheddar cheese
- bacon bits
Instructions
- Heat a very large Dutch oven over medium heat. Add the bacon and cook until crispy on both sides. Remove from the Dutch oven and place on a paper towel then cut into bits; set aside.
- Remove all but 1 teaspoon of bacon grease from the Dutch oven. Add the onion, carrot, and celery; cook, stirring often, for a couple of minutes. Add the minced garlic cayenne pepper, sea salt, and freshly cracked pepper, to taste then cook, stirring constantly, for 1 minute.
- Add the diced potato and chicken broth. Cover with a lid and simmer for 30 minutes or until the potatoes are tender.
- Add the milk then partially blend the soup with an immersion blender. Taste and re-season. Add the parsley and stir. Ladle into bowls then top with shredded cheese and bacon bits. Enjoy.
- Side Note: If you would like your soup to be a little more decadent and creamy, add 1/2 cup of half and half or heavy cream.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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