Recipe by LeeDelaino
This soup can be made as thick as you like by mashing some of the soup while cooking to achieve desired texture or by adding flour to thicken. Corn is also a nice addition, making it like a chowder. I alway serve it at the table with tabasco for those who like the heat.
Top Review by ChrissyVas80
Served this alongside your tuna casserole yummy! This was perfect, we will be having this soup more often when the weather changes. I didn't change anything for this recipe, I followed it to a "T". Made for Fall PAC. 09.
- 1 cup raw bacon, diced
- 1 cup onion, diced
- 1 -2 cup carrot, diced
- 1 cup celery, diced
- 2 tablespoons flour (optional)
- 3 -4 cups stock or 3 -4 cups water
- 3 cups potatoes, diced
- 2 -3 cups milk
- 1 cup cream (optional)
- 1 tablespoon cajun seasoning (optional)
- salt and pepper
- 3 tablespoons chopped parsley
Directions See How It's Made
- In your soup pot, saute the onion and bacon on medium heat until the onion is soft and the bacon is becoming crispy.
- Drain off excess fat, if necessary, leaving 2 T. behind.
- Add carrots and celery and saute for 2 minutes on medium heat.
- If using, add flour and stir to coat vegetables.
- Turn heat to medium high for 1 minute then add 1 cup of stock, stirring to get brown bits off bottom of pan.
- Add the rest of the stock and potatoes and bring to a boil.
- When potatoes are soft, add milk/cream and heat until the soup is warm again.
- If desired, use a potato masher to break down the potatoes to your desired texture or simply continue to cook until the soup is as thick as you like.
- If using, add cajun seasoning.
- Add salt and pepper to taste.
- Before serving add chopped parsley.