POTATO****Perfect Potato Soup

By Unblond1

14/12/14 - Good for both, and tasty. The texture was a bit "gluey" though ... I don't think it needs the flour - try leaving that out.

Ingredients

• 2 slices Thin Bacon, Cut Into 1-inch Pieces
• 1/2 whole Medium Onion, Diced
• 1 leek, halved and thinly sliced
• 1 whole Carrot, Diced
• 1 stalk Celery, Diced
• 3 whole Potatoes, Peeled And Diced
• 2 2/3 cups Low Sodium Chicken Or Vegetable Broth
• 1 Tablespoons All-purpose Flour
• 1/3 cup Milk
• 3 tbsp. Heavy Cream or creme fraiche
• Salt and Black Pepper To Taste
• 1/4 teaspoon Cajun Spice Mix
• 1/3 cup Grated Cheese Of Your Choice
• thinly sliced green onions or chives, to serve

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from thepioneerwoman.com

Preparation

Step 1

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, pepper, and Cajun spice.

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 processor 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 and heat through without boiling.

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