My favorite part of fall: the food!
You can eat soup without absolutely dying of heat.
One of my favorites is potato soup. My mom loves it and every.single.time I make it, I think of her. She loves corn in her potato soup, which is an interesting spin that I love to use every once in awhile.
It is one of my comfort foods and makes me feel warm, cozy, and happy.
Some people like their potato soup chunky, some like it completely smooth, and I prefer mine somewhere in the middle. (Though I’d never discriminate against a potato soup.)
I have a confession to make: I hate store-bought broth. There, I said it. I like to make my own, and if I don’t have any, I like to use Knorr caldo de pollo, or in English, chicken bouillon.
In a large stockpot, cook about 1/3 package of bacon, diced. Set cooked bacon aside and leave the bacon grease in the bottom of the pot.
Saute 3 stalks of diced celery, 3 large diced carrots, 1/2 large sweet onion that has also been diced, and 3 minced garlic cloves, for about 2-3 minutes.
Next, add in 4 large russet potatoes that have been washed, peeled, and diced. Stir in 1 teaspoon salt, 1/2 teaspoon Cajun seasoning, and 1/4 teaspoon ground black pepper. Saute for about 5 minutes.
Add about 7 cups of chicken broth. Stir, allow mixture to come to a boil, and then turn down to a simmer.
While the soup is simmering, whisk 1 cup of milk and 3 tablespoon all-flour in a measuring cup.
After the soup has been cooking about 10 minutes, pour in milk/flour mixture, and continue to cook for 5 more minutes.
Turn off burner and remove the soup from the heat. Remove 1/2 of the soup and blend in batches in a blender or food processor. *Use extreme caution when blending hot soup*
Pour blended soup back into the pot with the remaining half of soup that has not been blended.
Turn the heat back to medium-high and pour in 1/2 cup heavy cream. Stir around and adjust seasonings if needed.
Serve soup in a bowl topped with cheese, crumbled bacon, diced green onions,and a side of saltine crackers or crusty bread.
- 4 slices of bacon, diced
- 1/2 large sweet onion, diced
- 3 stalks celery, diced
- 3 whole carrots, peeled and diced
- 3 garlic cloves, minced
- 4 large russet potatoes, peeled and diced
- 7 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon ground black pepper
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1/2 cup heavy cream
- grated cheese, for serving
- green onions, for serving
- Add diced bacon to a large stockpot over medium heat and cook until crisp. Remove the bacon from pot and set aside. Leave bacon grease in the pot.
- Add onion, celery, carrots, and garlic. Saute vegetables for about 2-3 minutes and then add diced potatoes. Cook for 5 minutes and season with salt, Cajun seasoning, and pepper.
- Pour in chicken broth and bring to a gentle boil. Cook for 10 minutes or until the potatoes are starting to become tender. Whisk together the milk and flour in measuring cup. Pour into the soup, stir, and continue to cook for about 5 more minutes.
- Remove 1/2 of the soup mixture and blend in batches in a blender or food processor. *Please use extreme caution when blending hot soup.* Pour blended soup back into pot with the remaining soup that has not been blended.
- Add the heavy cream, let heat back up, and adjust seasonings if necessary.
- Serve in bowls topped with shredded cheese, crumbled bacon, and diced green onions.