Creamy Potato Soup
- Reviews 1
Ready In: 1 hr 20 mins
Serves: 10
Ingredients
- 10 large baking potatoes, diced
- 2 (32 ounce) containers low sodium chicken broth
- 2 bay leaves
- 6 slices smoked bacon, Thick style
- 1 stalk celery, diced
- 1 large vidalia onion, diced
- 2 carrots, diced
- 2 tablespoons butter
- 1 pint heavy whipping cream
- 1 tablespoon dried chives
- 1 cup colby-monterey jack cheese, shredded
- 1⁄2 cup cheddar cheese, shredded
Directions
- Add Chicken broth, Potatoes and Bay leaves to stock pot and bring to boil. Reduce heat, cover pot and let simmer for 20 minutes. Stirring every now and then.
- While Potatoes are cooking, fry bacon in pan until crispy, then lay on paper towel to drain. Once drained, break into tiny pieces and put on side till needed.
- After bacon is cooked, leave drippings in pan and add butter, Onion, celery and carrots. Saute until the onions are translucent.
- Add to the pot with potatoes and simmer again for another 20 minutes or so. (You want to cook them until they are practically falling apart as you mix them).
- Whisk in cream and cook for 5 minutes more. If you don't have a whisk, use a cooking spoon but make sure you stir briskly pouring in the cream, so it doesn't curdle.
- Take immersion blender and blend soup till it's pureed and creamy.
- Add Cheeses, bacon and chives. Stir till incorporated and cook for another 5 more minutes.
- Serve.
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