Ingredients:
6 medium Russet potatoes, cut into bite size pieces
1 onion diced
3 carrots, peeled and sliced
3 stalks celery, diced
6 slices of bacon, cooked and crumbled
8 cups of vegetable broth or chicken broth
1 cup milk
½ cup heavy cream
1 tsp minced parsley Salt and pepper to taste
3 tbsp flour (corn starch can be substituted)
1 cup finely grated cheese of your choice
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PREPARATION:
Add the bacon to a soup pot and cook until the fat is fresh. Eliminate from the skillet and put away. Pour off a large portion of the bacon fat, however don’t spotless the skillet. Return the container to medium intensity and include the onion, celery and carrot
Mix and cook for two minutes, then include the diced potatoes, salt and pepper and some other flavors you like
Pour in the stock and bring to a low bubble
Cook for 10 minutes or until the potatoes begin to mellow
Whisk the flour and the milk, add to the pot and mix ceaselessly
Cook for an additional 5 minutes
Cautiously scoop out ¼ to ½ of the soup and cycle it in a blender or food processor until it is smooth
Add this back into the pot gradually and cautiously so it doesn’t sprinkle back on you and consume
Mix in the disintegrated bacon, leaving some for a trimming
Serve in bowls with parsley, bacon and a little cheddar for an enhancement
Enjoy !