Soul Food

Soup never solved anyone’s problems, but sometimes it can help. This is the meal I make when I need the food equivalent of a hug, so I’m making it tonight, and eating it under a blanket, my phone and computer turned off and something Disney on the TV.

Potato Soup For The Soul

What You Need:

  • 4 slices best-quality bacon, cut into matchsticks
  • 1 cup baby carrots, cut into thirds
  • 1 cup diced celery
  • 1 yellow onion, diced
  • 1 tsp garlic powder
  • 4 russet potatoes, diced
  • 6 cups chicken broth
  • 1 cup milk
  • 3 tbsp flour
  • 1/4 cup heavy cream
  • Chopped parsley
  • Sea salt

What You Do:

  1. In a large soup pot, cook the bacon matchsticks until crispy, then remove with a slotted spoon and set aside. Pour out a little of the bacon fat (not all of it) if there’s too much for your liking (I just left it all in, because the more bacon fat, the better…obviously).
  2. Toss the onion, carrot and celery into the pot. Sprinkle over the garlic powder and cook about five minutes, stirring occasionally.
  3. Add the potatoes and about 1/2 tsp salt and cook another five minutes.
  4. Pour in the chicken broth, turn down the heat, cover and simmer another ten minutes or so.
  5. Whisk together the milk and flour and add to the pot. Stir and let simmer another five minutes uncovered, until the soup has thickened.
  6. Stir in the heavy cream and taste. Add a little more salt if you want.
  7. Pour about half of the soup into a blender (you may have to work in batches so you don’t overfill your blender) and puree until smooth, then return to the pot so you have a half-smooth/half-chunky mixture.
  8. Serve by sprinkling with chopped parsley and some bacon bits.

potato souppotato soup recipe

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