Cream of Potato Soup Recipe

A classic cream of potato soup.

I would not classify this recipe as low-calorie, it is creamy, full of veggies and delicious.

In celebration on the ‘spud’!

Cream of Potato Soup

½ pound of Bacon

6 cups cubed potatoes

Water

1 large sweet onion, diced

1 cup sliced celery

1 cup diced carrot

5 cloves garlic, chopped

4 tablespoons butter

3 tablespoons bacon drippings

2 cups heavy cream

1-1/2 teaspoons kosher salt, or more to taste

1 teaspoon Hungarian paprika

1/8 teaspoon cayenne pepper, or more or less, to taste

5 green onion, chopped for garnish

Cook bacon until crisp and set aside, reserving bacon drippings.  When bacon is cool, crumble the bacon and reserve for topping the soup.

In a large stock pot, add onion, celery, bacon drippings and butter.  Sauté until onions are caramelized.  Add garlic and sauté a few minutes more.  Add carrots, potatoes, and just enough water to cover the potatoes.  Cook until the potatoes are fork-tender.

With an emersion blender, blend until smooth.  Add seasonings, cream and serve in bowls with bacon crumbles and green onion.  YUM!

Note:  If you don’t have an emersion blender, blend with an electric mixer or cool soup slightly and blend in a blender (holding the top with your hand).