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)
- Place the bacon pieces into a big soup pot over medium heat and cook the bacon until crisp.
- 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.
- Now add the onions and cook for 2 minutes or so, then add the carrots, celery and potatoes.
- Cook for 5 minutes, seasoning with the salt, pepper, and the chili powder.
- Add all but ½ cup of the bacon pieces. Set the remaining aside with your cheese.
- Pour in the broth and bring it to a gentle boil. Cook for 15 minutes, or until the potatoes are starting to get tender.
- Remove the pot from heat and allow your mixture to cool down to touchable.
- 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.
- 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..
- Whisk the corn starch and milk together, then pour into the soup and allow the soup to cook for another 5 minutes.
- Stir in cream and cook until cream is blended into the soup.
- Serve in bowls garnished with grated cheese and bacon pieces.
Makes enough for 6 or more people.
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