Directions.
1 – Place bacon pieces in a pan and cook over medium heat until crispy and fat is cooked through. Remove bacon from pan and set aside. Pour most of the oil out of the pan without removing it.
2 – Turn the heat of the pan to medium-high and add the onions, carrots, and celery. Cook, stirring, for 2 minutes, then add the diced potatoes. Cook for 5 minutes and season with salt, pepper and Cajun spices.
3 – Pour in the broth and bring to a light boil. Simmer until potatoes are tender, about 10 minutes. Stir in the flour and milk, pour into the soup, and cook for another 5 minutes.
4 – Remove 2/3 from half of the soup and blend in batches in a blender/food processor until completely smooth. (Note: Be careful when blending hot soup in a blender. If possible, allow the soup to cool before putting it in the blender.) Return to the pot and stir well. Taste the dressing and reheat, adding more as needed. Add the cream and stir to combine, reserving a little parsley for garnish.
5 – Place parsley, grated cheese, and crispy bacon slices for garnish in a serving bowl.
Made like this.
Character lineup Baby russet potatoes, carrots, celery, onion, milk, flour (not pulled because I can’t read air), cream, salt, pepper (not pulled for the same reason as above), Cajun spices (same as above), parsley and thin bacon. Sour cream is optional, as is cheese, which is overshadowed by the potatoes.
Oh no, this characterization is thorough.
There isn’t any.
First, cut the bacon into small pieces…
That’s about 6 slices. But if you want to use 7 slices, I won’t tell anyone.
Put the bacon in the pan and heat over medium heat….
Stir in a circular motion until the fat is released and the bacon is crispy.
Remove bacon from pan….
Do everything in your power not to eat it.
Note that this is difficult.
Next, peel the onion and cut it in half…
Then, on each half, cut a slit lengthwise….
Then cut in the opposite direction…
Here’s to the dice!
After. Celery!
Cut two or three stems into thin strips.
Cut those strips into dice.
Next came the carrots. I don’t peel them because I think that would make them look rustic. I just scrub them well….
Then cut off both ends….
Cut into strips…
Cut the sticks into dice again.
Now you have the basics!
I’ll shed most of the bacon fat, but leave some for health and happiness in 2013.
Well, happy.
Put the vegetables in the frying pan over medium heat.
While they are baking, grab the potatoes!
Cook the potatoes, mash them up, and stuff them in a stew?
(Name that movie.)
Peel off the…
Cut into strips…
Then cut into dice until you have a big pile.
Throw the potatoes into the pan with the vegetables and stir to combine. Just let the potatoes cook for about 5 minutes.
Add plenty of salt (potatoes need salt!) . And don’t be too impressed with my perfect nails.
Next, add plenty of pepper.
Finally, add a bunch of low sodium chicken stock (about 6-8 cups)….
Then bring to a boil and simmer for about 10 minutes until the potatoes begin to soften.
While cooking, combine milk and flour and whisk until smooth.
Pour it into the soup and cook for another 5 minutes until rich.
Vegetables are now very tender. ・・・・・・
So use your finely manicured hands and get a measuring jug ready.
Depending on the size of your mixer, ladle out about half (at most 2/3) of the soup….
Then put in a blender (or food processor ……) to the (Or you can use an immersion blender. It’s always easier that way!) .
When I put something hot in the blender, I only put about half to 2/3 of it in because it expands when I puree it.
When putting hot soup in the blender, put the blender at the lowest possible temperature.
Stir until completely smooth and glossy. ・・・・・・
Then pour it into the pot with the undiluted liquid. This gives you the perfect consistency of potato soup! The best of both worlds! Have your cake and eat your food.
You can also slurp the soup.
Oh, and don’t forget the 1/4 to 1/2 cup of cream.
You won’t regret it.
(You can also use half and half instead of whipped cream: ……) But be sure to add one more. (Send the soup to heaven).
Heat thoroughly over low heat, stirring constantly, and take this opportunity to taste and adjust seasonings.
I added salt and pepper as well as Cajun spices, which gave it a slight spice.
Dear God, my hands.
Did you know that my hands are the most photogenic hands in history? It’s true. This has been proven by independent research.
Look at this cutie!
Oh, and I forgot to mention. If you want your potato soup to be a pure color without impurities, do not add carrots. I like the golden color of the carrots, but the onion and celery alone give it plenty of flavor.
Finally, chop the parsley: ・・・・・・.
Then add it.
Could you please take a look at this? It’s a nice soup.
But wait a minute! There’s more! Grate a little cheese of your choice. Any kind will do. This one has Peppadew in it and I am totally obsessed with it.
And I bought it at the local grocery store.
I love when that happens.
Sprinkled with a little parsley and served with grated cheese. ・・・・・・
And some crispy bacon.
You can also add sliced green onions, a spoonful of sour cream, or whatever you like.
This soup will warm your everlasting heart and body. Absolutely guaranteed.
