Total Time
30mins
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition

  • 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

  1. In your soup pot, saute the onion and bacon on medium heat until the onion is soft and the bacon is becoming crispy.
  2. Drain off excess fat, if necessary, leaving 2 T. behind.
  3. Add carrots and celery and saute for 2 minutes on medium heat.
  4. If using, add flour and stir to coat vegetables.
  5. Turn heat to medium high for 1 minute then add 1 cup of stock, stirring to get brown bits off bottom of pan.
  6. Add the rest of the stock and potatoes and bring to a boil.
  7. When potatoes are soft, add milk/cream and heat until the soup is warm again.
  8. 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.
  9. If using, add cajun seasoning.
  10. Add salt and pepper to taste.
  11. Before serving add chopped parsley.

Reviews

(4)
Most Helpful

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.

ChrissyVas80 October 01, 2009

This soup is great. I didn't add carros or cream or cajun seasoning, but it was still wonderful. Thanks for a great recipe

ma'scook December 17, 2008

This is a really great soup. Unfortunately, mine didn't turn out as well as it should have. I ended up using bland deli bacon and an organic vegetable stock that lacked flavour. I omitted the celery and only used a handful of green onion. I made mine in the crock pot with great success. I followed the recipe pretty much as written for steps 1 - 3. Then I skipped step 4 as I was not adding the flour at this time. I threw the potatoes and almost all of the stock in the crock pot on low while I worked on the bacon and carrots. Then I picked back up the recipe at step 5. After that, I dumped what was in the frying pan into the crock pot. I cooked it on low for 5 hours. Then I mashed the potatoes and carrots in the pot. (I think a blender would be great here.) After mashing, I added in about 3 cups of frozen corn that I boiled on the stove. As I added the corn, I also added the milk. About half an hour before it was to be done, I stirred in 2 tbsp flour that was mixed into 1/2 cup of milk. Next time, I would leave it on low for at least 8 hours. Although, I think 10 would be better. This was a tasty soup. I can't wait to make it again with better products!

Saturn November 05, 2007

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