• F8bf39c6c432f2c04268adcc0f36cc48

Creamy Potato Soup

Tried this and we loved it! Added more potatoes and veggies.

Prep
Cook
Serves 4people
Ingredients
6
slices bacon
4
Tb butter
2
cups mirepoix (celery, carrots, and onions, all minced)
3
cloves garlic, minced
1/2
tsp salt and/or seasoning
1/4
cup all purpose flour
3
cups whole milk
1-2
cups chicken broth
3
russet potatoes, peeled and cubed
Directions
1.
Melt the butter in a soup pot. Add the mirepoix, garlic, salt, and seasoning and sauté until nice and soft. Add flour and stir with the vegetables for a few minutes to cook off any floury taste. Add milk, just a little bit at a time, stirring after each addition until smooth and creamy. The soup should start out very thick and eventually thin out as you add milk. Add the potatoes, and add chicken broth as needed to achieve the right consistency.
2.
Let the soup simmer for 30-40 minutes. The potato soup will thicken as it simmers, and even more as it cools down. I like to wait until the potatoes are almost melty, with their edges softened just a bit, before removing from heat. When ready to serve, crumble bacon and stir it into the soup.

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