Potato Soup
Easy comfort soup for the days you don't feel like turning on the oven
Ingredients
- 4 slices uncured turkey bacon
- 2 Tbsp butter
- 1 onion chopped
- 1 stalk of celery chopped
- 2 garlic cloves chopped
- 5 cups chopped and peeled Russet potatoes
- 2 cups water
- 4 cups vegetable broth (or chicken broth)
- salt and pepper to taste
- 1 cup shredded cheddar cheese or any other you preffer
Instructions
- In a dutch oven or heavy pot cook the bacon over medium heat. Then remove and set aside.
- Add the butter to the pan. When it melts add onion and celery until soft.
- Add the garlic and stir in the potatoes.
- Add the water and broth. Increase the heat to high until rolling boil.
- Reduce the heat and let it simmer uncovered for about 15 minutes, until potatoes are tender.
- Remove from heat and add the cheese. Stir carefully.
- Puree the soup with an immersion blender or (carefully) in batches in a blender until smooth.
- Add salt and pepper to taste.
- Chopped reserved slices of bacon and stir in or sprinkle on served soup.
Notes
You can always add half a cup of sour cream, plain Greek yogurt, or half-and-half to the recipe if you want to make it more creamy. I find the texture just fine with the starch the Russet potatoes produce.