Potato & Bacon Soup

It's officially winter here in Kitchener. Looks like the cold weather is here to stay. I actually missed the first snowfall here on the weekend but I'm sure there's more where that came from. It's time for our winter coats, hats, and mittens to come out of hiding from the basement bins and into our hallway closet. A small part of me was sad about this...because no longer can I plop Landon into his stroller in some comfy pants and a light sweater. Nope, it's bundle up season now - which my son is definitely not a fan of! He's constantly trying to pull off his hat, and freaking out about having mittens on his hands. So we'll have to see how the rest of this winter goes - I'm hoping he will eventually adjust. Of course the bulky winter coats and itchy wool hats aren't always the best perks to the winter months...but you know what I love when the cold weather comes around? By the title of this post I'm sure you've guessed it. Homemade soup! I figured it was about time to post a new recipe on here so why not start off the week with one! And that's right my friends soup season is upon us. The king of comfort foods. And nothing screams "I feel comforted!" quite like a big bowl of creamy Potato Bacon Soup.

This oh-so-creamy, rich, carb-loaded, cheesy, bacony, comforting, cozy soup that is perfect for a chilly day like today. It was quite the treat for lunch today and I'm sure it'll taste even better tomorrow! This is what my wonderful husband has in his lunch bag for tomorrow all packed and ready to grab in the morning. That's right my man...You are loved! 

Potato Bacon Soup Recipe

Ingredients

6 slices Thin Bacon, Cut Into 1-inch Pieces

1 whole Medium Onion, Diced

3 whole Carrots, Scrubbed Clean And Diced

3 stalks Celery, Diced

6 whole Small Russet Potatoes, Peeled And Diced

8 cups Low Sodium Chicken Or Vegetable Broth

3 Tablespoons All-purpose Flour

1 cup Milk

1/2 cup Heavy Cream

1/2 teaspoon Salt, More To Taste

 Black Pepper To Taste

1 teaspoon Minced Fresh Parsley

1 cup Grated Cheese Of Your Choice ( I used parmesan cheese because I didn't have any cheddar) 

1. Start by chopping your vegetables into small pieces. 

2. Cut your bacon into chunks and fry directly in your soup pot. Cook until fat is rendered and bacon is nice and crispy. 

3. Transfer cooked bacon onto paper towel. 

4. Cook the veggies in the pot over medium heat for 2 minutes. 

5. Add the chopped potatoes to the pot and let them cook for about 5 minutes. Add salt and pepper. 

6. Add 8 cups of chicken or vegetable broth to the pot. Bring to a boil and let cook for 10 minutes or until the potatoes are tender. 

7. While it's cooking mix together the flour and milk and whisk it until it's smooth. 

8. Pour it into the soup, then let it cook for 5 more minutes. 

 **You can leave this step out if you'd like a chunkier soup** 

9. Scoop 2/3 of the soup into a blender and puree it. Then transfer back to soup pot. Or use an immersion blender if you have one. 

10. Add in some chopped scallions, the crispy bacon, and some chopped parsley. 

And dig in!

Have a great week everyone!