We love a good soup in our house - especially through the winter months. In the spring and summer, we're all about the grill, but once the winds shift and the leaves change, we love bringing the recipe book back out and stocking our fridge with Tupperware filled with soups that can be warmed up over and over again. I love having leftover soup for lunch at home, and we usually try to make enough to last us through the week. The only problem is finding soups that Brandon will eat. ;)
This one is a winner. Last winter we were on the hunt for THE perfect potato soup. I tend to gravitate to soups that are hearty and thick as opposed to "soupy" and less filling. And though we have several variations of potato soup recipes saved in our book, this one has become the go-to of choice. It's filling, it's the equivalent of "comfort food," it tastes really good as leftovers, and Brandon will eat it! This is a soup that I crave almost on a weekly basis, and we probably end up making it at least twice a month. It's packed with potatoes of course, but also bacon, onion, celery and carrots... and we always like sprinkling a little bit of cheese on top, allowing it to melt right into the heart of the soup. The texture of the soft, cooked bacon in each bite, is one of my favorite parts because - who doesn't love bacon??
We've made this soup enough that it was time to share the recipe with you all. So without further adieu, our Perfect Bacon Potato Soup.
6 slices thin bacon, cut into 1-inch pieces
1 whole medium onion, diced
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
3 tablespoons all-purpose flour
1 cup milk
1/2 cups heavy cream
1/2 teaspoons salt - more to taste if you desire
Black pepper - to taste
1/2 teaspoons Cajun spice mix
1 teaspoon minced fresh parsley
1 cup grated cheese of your choice
1. 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.
2. Return the pot 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.
3. 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.
4. Remove half to 2/3 the soup and blend in a blender/food processor 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.
5. Stir in cream, then stir in parsley, reserving a little for garnish.
6. Serve in bowls garnished with parsley, cheese and bacon pieces.