P.R.’s Potato Soup

Minnesota winters require CARB Power! What better way to start off the new year–stay warm on the coldest of cold days–than with a hearty potato soup?  Especially when you add BACON!!!  What a beautiful combination.  This recipe will take the chill off in a hurry!

• 1lb Bacon, cut into ½ inch pieces—choose a smoked or maple bacon for added flavor
• 8 large potatoes, peeled and diced very small
• 1 large fine chopped onion
• 2 fine chopped carrots
• 2 stalks of celery—sliced thin
• 1 box organic vegetable broth
• 1 C milk
• 1 C heavy cream
• 1 t salt
• ½ t pepper
• ½ t chili powder
• 3T corn starch
• 2 cups of your favorite grated cheese (I like a sharp cheddar)

1. Place the bacon pieces into a big soup pot over medium heat and cook the bacon until crisp.
2. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do leave a little in there—like maybe about a tablespoon or two.
3. Now add the onions and cook for 2 minutes or so, then add the carrots, celery and potatoes.
4. Cook for 5 minutes, seasoning with the salt, pepper, and the chili powder.
5. Add all but ½ cup of the bacon pieces. Set the remaining aside with your cheese.
6. Pour in the broth and bring it to a gentle boil. Cook for 15 minutes, or until the potatoes are starting to get tender.
7. Remove the pot from heat and allow your mixture to cool down to touchable.
8. Remove giant scoops of the soup and pour to about 2/3rds full into a blender/food processor. Blend in batches until completely smooth, storing the blended mixture in a separate container.
9. Pour the fully blended soup back into the soup pot and bring soup up to a slow simmer—about 15 minutes, depending on how cooled off the mixture got during the blender process..
10. Whisk the corn starch and milk together, then pour into the soup and allow the soup to cook for another 5 minutes.
11. Stir in cream and cook until cream is blended into the soup.
12. Serve in bowls garnished with grated cheese and bacon pieces.

Makes enough for 6 or more people.

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