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Name: Classic Potato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 6 slices Bacon Cut into 1-inch Pieces; 1 whole Onion Diced; 3 whole Carrots Peeled and Diced; 3 stalks Celery Diced; 6 whole Russet potatoes Peeled and Chopped 1/2' Cubes; 8 cups Low sodium chicken broth; 3 tablespoons All purpose flour; 1 cup Whole milk; 1/2 cup Heavy cream; 1/2 teaspoon Salt More to taste; 1/2 teaspoon Black pepper More to taste; 1 teaspoon Fresh parsley minced; 1 cup Shredded cheese You Choice Optional

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INGREDIENTS

6 slices Bacon ; Cut into 1-inch Pieces
1 whole Onion ; Diced
3 whole Carrots ; Peeled and Diced
3 stalks Celery ; Diced
6 whole Russet potatoes ; Peeled and Chopped 1/2' Cubes
8 cups Low sodium chicken broth
3 tablespoons All purpose flour
1 cup Whole milk
1/2 cup Heavy cream
1/2 teaspoon Salt ; More to taste
1/2 teaspoon Black pepper ; More to taste
1 teaspoon Fresh parsley ; minced
1 cup Shredded cheese ; You Choice Optional

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 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 and pepper.

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 a blender/food process 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. 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

For a less fatty version you can swap out the heavy cream and replace with half and half or more whole milk. I have made this with just non fat milk and it is still very good.

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Classic Potato Soup

6 slices Bacon Cut into 1-inch Pieces
1 whole Onion Diced
3 whole Carrots Peeled and Diced
3 stalks Celery Diced
6 whole Russet potatoes Peeled and Chopped 1/2' Cubes
8 cups Low sodium chicken broth
3 tablespoons All purpose flour
1 cup Whole milk
1/2 cup Heavy cream
1/2 teaspoon Salt More to taste
1/2 teaspoon Black pepper More to taste
1 teaspoon Fresh parsley minced
1 cup Shredded cheese You Choice Optional

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 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 and pepper.

Remove half to 2/3 the soup and blend in a blender/food process 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. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

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Nutrition

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Serving Size: 1 Serving (200g)
Recipe Makes: 12 Servings

Calories: 176
Calories from Fat: 106 (60%)

Amt Per Serving		% DV

	Total Fat 11.8g	16 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 1.2g
Cholesterol 25.1mg		8 %
Sodium 944mg		33 %
Potassium 427.7mg		11 %
Total Carbohydrate 8.5g		3 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 6.9g
Protein 9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 176

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