Perfect Potato Soup
Ingredients
- 6 slices bacon thin, cut into 1-inch pieces
- 1 whole medium onion diced
- 3 whole carrots scrubbed clean and diced
- 3 stalks celery diced
- 6 whole russet potatoes small, peeled and diced
- 8 cups chicken broth or vegetable, low sodium
- 3 tbs all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream If you're cooking, need a cup of heavy cream, and don't have any on hand you substitute ¾ cup milk and ¼ melted butter thoroughly mixed. It won't whip but otherwise will work well in any recipe that calls for heavy cream.
- 1/2 tsp salt more to taste
- black pepper to taste
- 1/2 tsp Cajun seasoning
- 1 tsp cheese of your choice, grated
Instructions
- 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.
- Return the hot 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.
- 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.
- Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) 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. Stir in cream, then stir in parsley, reserving a little for garnish.
- Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
Notes
Thank You for supporting the Boy Scouts of America.
Your contribution to Troop 92's Fall Potato Fundraiser is going directly into the purchase troop equipment like tents and camping gear for the troop this year, and it is greatly appreciated by all the troop members. We hope you will enjoy your fresh Idaho Russet Potatoes and that you will continue to support our troop again next year.
Please help spread the word by telling your friends, family, and others about this opportunity to purchase an Idaho Product and make a tax-deductible donation to a local organization.
Feel free to contact us with questions at [email protected]
Please enjoy the fallowing recipe far a simple and delicious way to prepare your Idaho Potatoes.
Perfect Potato Soup
6 slices Thin Bacon, Cut Into l-inch Pieces
1 whole Medium Onion, Diced
3 whole Carrots, Scrubbed Clean And Diced
3 stalks Celery, Diced
5 whole Russet Potatoes, Peeled And Diced
8 cups Low Sodium Chicken Or Vegetable Broth
3 Tablespoons All-purpose Flour
1 cup Milk
% cup Heavy Cream
1h teaspoon Salt, More To Taste
% teaspoon White Pepper To Taste
1h teaspoon Cajun Spice Mix
1teaspoon Minced Fresh Parsley
1cup Grated Cheese Of Your Choice (I use Asiago)
Dice all your vegetables first before you start cooking.
Add the bacon pieces to a soup pot. Cook bacon over medium heat until crisp and fat is rendered. Remove the bacon from the pot and set it aside."DO NOT POUR OFF THE GREASE!"
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. (I use my own mix of 2 lfz. tsp Paprika,11/z. tsp chili powder, 1 tsp cayenne pepper, %. tsp white pepper, V" tsp oregano and 3.4 tsp thyme blended well. This makes more than you needed)
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.
Remove 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) 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. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with fresh parsley sprigs, grated cheese, and crisp bacon pieces.
Enjoy
BSATroop92
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