- 6 -10 slices bacon, cut into 1 inch pieces
- 1 whole medium onion, diced
- 3-4 whole carrots, diced
- 3 celery stalks, diced
- 6 small russet potatoes, peeled and diced
- 1/2 green pepper, diced
- 8 cups low sodium chicken broth
- (I start with about 4 – 4.5 cups for two people)
- 3 TBS flour
- 1 cup milk (don’t use skim, recommend 2%)
- 1/2 cup heavy cream
- 1/2 tsp salt & black pepper
- 1/2 tsp cajun spice mix
- I used 1 tsp paprika and 1/2 tsp southwest spice mix
- 1 tsp fresh minced parsley
- 1 cup grated cheese of your choice (I used cheddar jack)
Add bacon pieces to 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; do not clean the pot.
Return the pan to medium-high heat and add onions, carrots, celery and green pepper. Stir and cook for 2 minutes, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper and spices.
Pour in the broth and bring to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender.
In a separate bowl, whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half the soup and blend in batches until completely smooth. Only fill the blender halfway full to prevent spilling, and if time let the soup cool for a few minutes before blending.
**I take the middle part of the lid out and cover with a dish towel which prevents the lid from popping off and spilling hot liquid.
Once blended, pour back into the soup pot and stir to combine. Let it heat back up, taste the seasonings and add more if needed. Stir in cream, then parsley.
Serve soup in bowls garnished with remaining parsley and top with the grated cheese and crisp bacon pieces. (This is why you may want more than 6 strips of bacon, the strips go fast!!)
**Adapted from The Pioneer Women, Creamy Soups