Categories: Soup
Ingredients
- 6 thin slices bacon, cut into 1-inch pieces
- 1 medium yellow onion, diced
- 3 carrots, scrubbed and diced
- 3 celery stalks, diced
- 6 small russet potatoes, peeled and diced
- 1/2 tsp kosher salt, more to taste
- Black pepper to taste
- 1/2 tsp Cajun spice
- 8 cups chicken broth
- 3 tbsp flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 tsp minced parsley
- 1 cup grated Cheddar
Directions
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Cook the bacon in a large pot over medium heat until the bacon is crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour most of the grease from the pot, but don’t clean the pot.
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Return the pot to medium-high heat and add the onion, carrots and celery. Stir and cook for 2 minutes, or until the onion has softened a bit. Then add the potatoes, salt, pepper and Cajun spice and cook for 5 minutes more.
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Add the broth and bring the mixture to a gentle boil. Cook for 10 minutes or until the potatoes are starting to get tender.
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In a small bowl, whisk together the flour and the milk, then pour the mixture into the soup, stir to combine and let the soup cook and thicken for 5 minutes.
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Use an immersion blender to puree the soup until completely smooth. Add the heavy cream and parsley; stir and heat through. Serve with a little extra parsley on top, as well as some of the bacon and grated cheese.