Potato Soup

Recipe

Ingredients:

6 medium Russet potatoes, cut into bite-sized pieces

1 onion, diced

3 carrots, peeled and sliced

3 stalks celery, diced

6 slices of bacon, cooked and crumbled

8 cups vegetable or chicken broth

2 cups milk (or heavy cream for a richer taste)

2 tbsp butter

2 tbsp all-purpose flour

1 tsp garlic powder

1 tsp salt (adjust to taste)

½ tsp black pepper

½ tsp smoked paprika (optional)

1 cup shredded cheddar cheese (optional, for topping)

2 green onions, sliced (for garnish)

Instructions:

1. Cook the Bacon: In a large pot or Dutch oven, cook the bacon until crispy. Remove, crumble, and set aside. Leave about 1-2 tbsp of bacon grease in the pot.

2. Sauté the Vegetables: Add butter to the pot. Stir in the onion, carrots, and celery. Cook until softened, about 5 minutes.

3. Add Potatoes & Broth: Stir in the potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until the potatoes are tender.

4. Thicken the Soup: In a small bowl, whisk together the flour and milk until smooth. Slowly pour it into the soup, stirring constantly. Let it cook for another 5-7 minutes until thickened.

5. Season & Blend (Optional): Stir in garlic powder, salt, black pepper, and smoked paprika. For a creamier texture, use an immersion blender to partially blend the soup.

6. Serve: Top with shredded cheese, crumbled bacon, and green onions. Enjoy!