This is a great soup for days like today. It’s cold, rainy, it should be warm and we should be grilling, but instead we are trapped inside and contemplating turning on the heat instead of the air conditioner. I found that you do not need flour, cream or milk at all for this recipe. It is thick and rich enough by itself. An alternative method to this recipe is to boil the potatoes first, then mash, then add in all the ingredients if you mix them in a different pot. But then there will be bits, and it will be not rich, smooth and creamy. This way below is longer and involves more labor, but I think its worth it.
- 4 russet potatoes
- 4 cups spring water
- 4 teaspoons Better than Bullion chicken stock
- 5 strips of bacon (one will be used for a garnish)
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup grated cheese or cheddar cheese
- 1/2 teaspoon cajun spice
- bacon & parsley garnish
- 1/2 teaspoon each salt & pepper
Chop the bacon into small pieces and heat in a stock pot or Dutch oven until crispy. Remove the bacon and set aside. Pour off most of the bacon fat.
Add vegetables and cook until tender. Add in diced potatoes. Mix together to coat. Add Cajun spice
Pour in vegetable broth, bring to a boil for at least 10-15 minutes and break up with a potato masher. Use a food processor if you wish it to be smoother, work in batches
Before serving, stir in cheese until melted and creamy.
Garnish with crispy bacon strip or crumbles