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Easy Homemade Potato Soup


6 medium Russet potatoes, lower into chunk dimension items
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 hen broth
1 cup milk
½ cup heavy cream
1 tsp minced parsley
Salt and pepper to style
3 tbsp flour (corn starch might be substituted)
1 cup finely grated cheese of your alternative


Add the bacon to a soup pot and cook dinner till the fats is crispy. Take away from the pan and put aside. Pour off many of the bacon fats, however don’t clear the pan. Return the pan to medium warmth and add within the onion, celery and carrot.
Stir and cook dinner for 2 minutes, then add within the diced potatoes, salt and pepper and some other seasonings you want.
Pour within the broth and convey to a low boil Prepare dinner for 10 minutes or till the potatoes begin to soften. Whisk the flour and the milk, add to the pot and stir constantly.
Prepare dinner for an additional 5 minutes. Rigorously scoop out ¼ to ½ of the soup and course of it in a blender or meals processor till it’s clean.
Add this again into the pot slowly and thoroughly so it doesn’t splash again on you and burn. Stir within the crumbled bacon, leaving some for a garnish. Serve in bowls with parsley, bacon and slightly cheese for a garnish.

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