1/2 lb Bacon, cut into bite-size pieces
1 Medium onion, diced
2 Garlic cloves, minced
3 Celery stalks, diced
3 Carrots, diced
6 Small potatoes, peeled and diced
8 C Chicken broth
3 T All-purpose flour
1 C Milk
1/2 C Heavy cream
1 t Salt (plus more to taste)
Black pepper, to taste
1/2 t Cajun Spice Mix
1 t Minced Fresh parsley
1 C Grated cheese of choice
Directions:
In a large pot, cook bacon over medium heat until crisp and rendered. Set aside. Drain off some grease but keep some in the pot.
Add onion, carrots, celery, and garlic. Cook and stir for about two minutes. Add potatoes and seasonings and cook for an additional five minutes.
Pour in broth and bring to a gentle boil. Cook until potatoes start to get tender, about ten minutes.
Meanwhile, in a small bowl, whisk together flour and milk. Stir in to soup and cook for five more minutes.
Scoop about half of the soup into a blender and puree. Return puree to pot.
Add heavy cream.
Allow to heat through. Add parsley.
Serve topped with bacon and shredded cheese.
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