Easy to prepare in under 30 minutes, this warm Cream of Potato Soup is a perfect antidote for cold, wintry nights, brisk fall afternoons, rainy spring days… or any other day as well.
- 3 slices bacon, chopped
- 1 tablespoon butter
- 1 onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped with their leafy greens
- 4 large Yukon or russet potatoes, diced (if using russet potatoes, be sure to peel)
- 4 cups reduced sodium chicken stock
- 3 tablespoons flour
- 1/2 teaspoon red pepper flakes
- 2 sprigs fresh thyme or 1/4 teaspoon dried thyme
- 1 cup milk
Saute bacon in large dutch oven until browned, and set aside.
Reserve 1 tablespoon of the bacon drippings, heat the dutch oven to a medium heat and melt 1 tablespoon of butter. Add the onion, carrots, and celery; cook until softened, about 8 minutes. Season the vegetables with salt and pepper to taste, and then add the diced potatoes and flour. Stir and cook for an additional minute.
Pour the chicken stock over the vegetables, add the red pepper flakes and thyme; bring to a boil. Reduce heat and simmer the soup, uncovered, for 10-15 minutes or until the vegetables are tender when pierced with a fork.
Cream the soup in batches in a blender, or use an immersion blender to puree the soup. Add the milk and heat through. Ladle servings into bowls and garnish with the bacon, additional melted butter or even some shredded cheese.