Potato soup is a comforting one pot meal. Using the potatoes to act as a thickening agent in this soup makes this potato soup one of the healthiest.
Prep: 15 minutes
Cook: 45 minutes
5 Slices of Bacon, chopped
3 Celery Stalk, chopped
2 Carrots, peeled and chopped
1 Onion, chopped
5 Russet Potatoes, peeled and chopped
1/4 tsp Cayenne Pepper
2 Tbsp Paprika
1/2 tsp Dried Oregano
1/2 tsp Garlic Powder
1 tsp Dried Thyme
6 cups Chicken or Vegetable Stock, reduced sodium
8 oz Cream
1/2 cup Shredded Cheddar Cheese
In a large pot over medium heat add in the bacon and render until bacon is brown and crispy; about 10 minutes. Remove the bacon with a slotted spoon and drain on a paper towel.
Drain some of the bacon fat out of the pot, bring the heat to a medium-high and add in the celery, carrots and onions. Allow vegetables to cook for 5 minutes and then add in the potatoes, stir to combine. Add the cayenne pepper, paprika, dried oregano, garlic powder, dried thyme in the pot with all the vegetables and stir. Pour chicken or vegetable stock into the pot, turn the heat to high and bring the soup to a boil. Reduce the heat to low, cover the pot with a lid and simmer for 30 minutes or until the vegetables are tender.
Once the vegetables are tender pour half of the soup into a separate heat proof bowl. Using an emersion blender puree the soup until thick and creamy. (If you do not have an emersion blender carefully puree the soup in a blender. Be sure to do it in batches and allow for the soup to cool slightly before blending.)
Pour pureed soup back in the pot with the remain soup and stir to combine. Pour the cream into the soup (may use reduced fat milk). Season with salt and pepper to taste. Ladle soup into a bowl and garnish with the crispy bacon bits and some shredded cheddar cheese, serve and enjoy!