Ingredients: • 6 medium Russet potatoes, cut into bite-size pieces • 1 diced onion • 3 peeled and sliced carrots • 3 diced celery stalks • 6 slices of cooked and crumbled bacon • 8 cups of vegetable or chicken broth • 1 cup of milk • ½ cup of heavy cream • 1 teaspoon of minced parsley • Salt and pepper to taste • 3 tablespoons of flour (cornstarch can be used) • 1 cup of finely grated cheese
Directions: 1. Cook the bacon in a soup pot until crispy. Remove from the pan and set aside. Leave some of the bacon fat in the pot and heat it up. 2. Add in the onion, celery, and carrots. Cook for about two minutes until they start to soften. 3. Put in the diced potatoes, salt, pepper, and any other seasonings you like. Cook for a few minutes. 4. Pour in the broth and bring it to a low boil. Let it simmer for about 10 minutes until the potatoes are soft. 5. Mix the flour and milk together until smooth. Add it to the pot and stir well. Cook for another 5 minutes. 6. Take out some of the soup and blend it until smooth. Carefully add it back to the pot. 7. Stir in the crumbled bacon, leaving some for garnish. 8. Serve the soup in bowls, topped with parsley, bacon, and a sprinkle of cheese.
