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).
