Monday, 12 October 2015

Potato and Cheese Soup

 I know that we already have two recipes on our blog for potato soup, but as far as I am concerned there is always room  for another potato soup recipe! Have you picked up that I adore potato soup? Anyways this recipe is creamy and flavourful and my family rated it 10 out of 10. 


6 slices Thin Bacon, Cut Into 1-inch Pieces

1 whole Medium Onion, Diced

3 whole Carrots, diced

3 stalks Celery, diced

6 whole Small Russet Potatoes or 3 large, peeled And diced

8 cups chicken broth

3 tablespoons flour

1 cup Milk

1/2 cup Heavy Cream

1/2 teaspoon Salt, More To Taste

Black Pepper To Taste

2 cups Grated Cheese Of Your

green onions for garnish

grated cheese for garnish


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 hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 5 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper.

Pour in the broth and bring it to a gentle boil. Cook for 20 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 15-20 minutes.

Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) 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. Or you can use an immersion blender.

Stir in cream and cheese.

Add bacon.

Garnish with green onions and cheese.

Cook the bacon until crisp. Drain on paper towel. Set aside.

Add celery, carrots,  and onions to the hot bacon fat. Cook for about 5 minutes. Then add potatoes and seasonings.. Cook for about 5 minutes.

Add broth and cook for about 15-20 minutes.

Whisk the flour and milk together and add to soup. Bring to boil. Simmer for about 15-20 minutes or until the potatoes are soft.

Either use a immersion blender or blender/food processor to puree the soup. I used a immersion blender and because I like a little texture to my soup, I didn't blend it smooth.  Then add the cheese. and cream. 

Add the bacon.

Top soup with a little sprinkling of cheese and green onions.

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