Creamy Potato Soup
This soup is typically made by simmering potatoes, onions, and garlic in a flavorful broth until tender, and then blending it to create a smooth and creamy consistency.
Ingredients
- 5 slices of bacon
- 1 small onion
- 4 garlic cloves
- 6 Gold Yukon potatoes
- Broth or water
- 1 cup heavy cream
- 1/4 cup flour
- 1 tbsp butter
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Badia complete seasoning
- shredded cheese
- Herbs dill, parsley, thyme, etc
Instructions
Crisp the Bacon:
- In a dutch oven pot, add the chopped bacon and cook until it becomes crispy. Remove excess grease, leaving about a tablespoon in the pot. Remove bacon to a paper towel lined bowl. This helps reduce excess grease. Or you can fry bigger pieces of bacon and cut them into smaller pieces once cooled.
Fry the Veggies:
- Add 1 tbsp butter to the same pot.
- Add onion and garlic in and sauté until translucent and aromatic.
- Add the flour and mix into a thick mixture.
- Remove to a separate bowl.
Boil Potatoes:
- Peel and dice the potatoes.
- Add them to the same pot.
- Add water to cover the potatoes about an inch over the potatoes.
- Bring to a boil.
- Lower the heat, cover with a lid, and let them simmer for about 15-20 mins or until tender.
Bring soup together:
- Once the potatoes are tender add the onion, garlic, flour mixture.
- Whisk all together as much as you can.
- Add in heavy cream.
- Salt and pepper to taste.
- Add Badia complete seasoning (or any dry veggies seasonings you have on hand) to taste.
Serve the soup:
- Serve the soup hot. Some toppings can be shredded cheese, the cooked crispy bacon, fresh herbs, or pickled jalapeños.
- Enjoy!