Soup is still one of my favorite dishes. Like our favorite vegetable soup and our chicken and dumplings, it was one of the soups I loved the most growing up.
Before there was such a thing as loading potato soup with bacon, cheese and onions, my grandmother Verdi made her potato soup very simply – with potatoes, milk, butter, salt and pepper.
If my sister Wendy and I knew Grandma made this soup for dinner, we would beg to have dinner with her. One bite, it’s very easy to understand why! 🙂
You can add all kinds of things to this soup if you want, but I recommend you start with this simple and basic recipe and go from there. Most of the time, we prefer to stick with this version rather than adding lots of other ingredients, such as shallots, onions, etc.
*ingredients
*ingredients
°6 medium sized sweet potatoes, cut into small pieces
°1 onion cut into cubes
°3 carrots, peel and cut to rounds
°3 celery stalks, cut into cubes
°6 slices cook & crumbled bacon
°8 cups vegetable broth or chicken broth
°1 cup milk
°Half a cup of heavy cream
°1 teaspoon chopped parsley
°Salt and pepper to taste
°3 tablespoons flour (cornstarch can be substituted)
°1 cup soft grated cheese of your choice
*How to make :
Add the bacon to the pot and cook until the fat is crispy. Removing from skillet and set apart. Pour out most of the bacon grease, but don’t clean the pan. Return the pan to medium heat and add the onions, celery and carrots
Stir and cook for 2 minutes, then add the potato cubes, salt, pepper and any other spices you like
Pour in the broth and bring to a boil
cook 10 minutes or until potatoes begin to soften
Whisk together flour and milk, add to pan and stir constantly
Cook another 5 minutes
Carefully extract ½ to 1/2 cup of soup and process in blender or food processor until smooth
Return it to the pan slowly and carefully so it doesn’t splash or burn you.
Add crumbled bacon, leaving some for garnish
Serve in bowls with parsley, bacon and a little cheese for garnish
Enjoy!