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Monday, March 15, 2021

Potato and Carrot Soup

 We love soup season. And this is one of our favorites. Don't be scared by the multiple steps. It is totally worth it.

And compared to many recipes it still fits the category of simple but fresh. I do not like canned potato soups. Never have. I also don't like cooking where intructions are more chemistry and baking than just playing in the kitchen. This recipe is versatile, doesn't involve "rue's" or "whisking."

And it is delicious. Ready?


5-6 potatoes (russet or golden)

2 stalks celery

1/2 small bag of carrots

Medium onion

 12oz or more of bacon

32 oz chicken broth

8oz heavy cream

Shredded cheese

salt, pepper, cajun spice (optional)


-1. Cut the bacon into small pieces (later it will be topping - you can cook it whole and break up later if you prefer). Cook in your pot on medium heat (5 on my stove)

-2. While the bacon cooks, cut up the celery, onion, and potatoes. I cut the carrots in half also. Approximately 1 cup celery, 1 cup onion, one cup carrots, and four cups potatoes.

-3, Scoop bacon out and set aside for later. DO NOT DRAIN GREASE. It is your topping. Keep heat on medium and stir in all veggies. Make sure you stir them around so all are coated in the bacon grease. Cook for 10 minutes 

-4. Add salt, pepper, and, if desired, cajun spice to taste. I put about a teaspoon of each. Actually, I pour out in my hand what looks to be about the size of a nickel. That is how I was taught. Try a teaspoon, you can always add more later. Two teaspoons of cajun if you like it hot.

-5. Pour in chicken broth. Turn on high and bring to a boil. Boil (may want to back it down to 7 or 8 after get to a boil) for another ten minutes. Longer is okay. Want potatoes to be tender.

-6. Scoop out about half the soup and put in a blender. Blend till smooth and then replace it in the pot. This gives you that creamy texture. I suppose it isn't necessary, but I think essential. If you don't have a blender, just get some in a mixing bowl and smash.

-7. Lower heat to low. Mix in creamer and stir in till warm. Then serve!!

A few notes:

- If have too much bacon grease (some bacon produces more than others) you can pour some in a cup before stiring in veggies. Then you you can pour it in slowly to make sure it is all absorbed by the veggies. That said, a little extra bacon isn't going to hurt anyone.

- If you want yours to be thicker you can mix milk and flour and stir in. 1/2 cup of milk and 1 tablespoon of flour. Or 1 cup and 2 tbs. Be sure to mix well enough that NO flour chunks are visible. If they are, they WILL NOT dissolve in the soup. I don't ever do this step, but I know the trick from when I ran a restaurant.

- My family loves the grilled cheese with the soup. Easy to make and toss in the oven while soup boiling

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