Ingredients for Bacon And Potato Soup
- 4 slices bacon
- 1 medium chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 tablespoons all-purpose flour
- 5 cups chicken broth
- 2 lbs peeled and cubed potatoes
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon Cajun seasoning
- salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Tabasco sauce, for serving
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How to Make Bacon And Potato Soup
- In a large soup pot or Dutch oven, cook 4 slices of diced bacon over medium heat until crispy. Remove bacon with a slotted spoon, reserving 2 tablespoons of bacon grease in the pot.
- Add 1 medium chopped onion to the pot and cook until softened, about 5 minutes.
- Add 1 cup chopped carrots and 1 cup chopped celery and saute for 2 minutes.
- If desired, whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
- Increase heat to medium-high. Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom of the pot.
- Add the remaining 4 cups of chicken broth, 2 pounds of peeled and cubed potatoes, 1 teaspoon of Cajun seasoning (optional), and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in 1 cup of heavy cream or milk and heat through.
- Use a potato masher to partially mash some of the potatoes to your desired consistency. Alternatively, let the soup simmer longer to naturally thicken.
- Season with salt and pepper to taste.
- Stir in the cooked bacon and 2 tablespoons of chopped fresh parsley before serving.
- Serve hot with Tabasco sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
8g
Fat
7g
Carbs
5g
