In the Kitchen: Potato Soup

Here's the recipe for the potato soup that I made for Easter.  To come up with my recipe I combined some things from a few recipes on allrecipes.com (found here and here) and then a little bit of my own ideas.  I like a potato soup with more than just potatoes in it, so I also added some veggies to the mix.  It is super tasty and tastes really good leftover as well, because it makes a whole pot full.

Ingredients

• 4-6 slices bacon, crumbled
• 1 yellow onion, chopped
• 4 stalks celery, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 8 potatoes, cubed
• 4 cups chicken stock, or enough to cover potatoes
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon onion powder
• 1 teaspoon parsley
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon pepper
• green onions, chopped
• cheddar cheese, shredded

Directions 

1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease. 

2. In the bacon grease remaining in the pan, sauté onion until it begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, celery, and carrots and toss to coat. Sauté for 3 to 4 minutes. Add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender. 

3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, onion powder, parsley, cayenne, salt and pepper. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Use a potato masher to mash the soup a little to break up some of the potatoes. Adjust seasonings to taste. Top with crumbled bacon, green onions, and shredded cheese.

    

   

    Yum!