Perfect Potato Soup
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
51
Sourness
42
mins
Prep time (avg)
4
Difficulty
Ingredients:
3 stalks
Celery (diced)1 medium
Onion (diced)1
Salt8 cups
Chicken (low-sodium)1 cup
Milk3 tbsps
All-Purpose Flour1 cup
Heavy Cream1 tsp
Parsley (minced fresh)1 cup
Grated CheddarDirections:
1
Watch how to make this recipe
2
Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered
3
Remove the bacon from the pot and set it aside
4
Pour off most of the grease, but do not clean the pot
5
Return the pot to medium-high heat and add the carrots, celery and onions
6
Stir and cook for 2 minutes or so, then add the diced potatoes
7
Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper
8
Pour in the broth and bring it to a gentle boil
9
Cook until the potatoes are starting to get tender, about 10 minutes
10
Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes
11
Remove about half of the soup and blend in a blender or food processor until completely smooth
12
Pour it back into the soup pot and stir to combine
13
Let it heat back up as you taste for seasoning, adding more of what it needs
14
Stir in the cream, then the parsley, Serve in bowls garnished with the grated cheese and crisp bacon pieces
15
The soup can also be frozen