Categories: Soup
Ingredients
- 1 pound bacon, chopped°o° 1 medium yellow onion, diced
- 1 large carrot, peeled, diced
- 3/4 cup celery, diced
- 4 large Russet potatoes, peeled, diced
- 4 medium red potatoes, diced
- 1/4 cup flour
- 2 cups chicken stock
- 4 cups heavy whipping cream, room temperature
- Salt and pepper, to taste
- Cheese and other toppings (chives, bacon, sour cream, onions), if desired
Directions
- In a large stockpot, fry bacon until crisp. Strain from fat and drain on paper towels, set aside, reserving a couple tablespoons for garnish.In bacon fat over medium heat, add onions, carrots, celery and cook, stirring constantly, until onions are clear and other vegetables soften slightly.
- Add potatoes and cook, stirring constantly, for 3 minutes. Lower heat and add flour to form a roux. When mixture has thickened, quickly add stock and bacon. Over medium-high heat, bring to a low simmer and cook for 20-30 minutes or until potatoes are cooked through. Slowly add whipping cream and simmer 5 minutes. Season to taste with salt and pepper and serve warm, topped with garnishes.
- To adjust soup thickness add water or broth to thin a thick soup (or during reheating). To thicken a too watery soup, allow to slowly simmer for 5-10 additional minutes and/or mash some potatoes slightly and stir.