Isn’t it Purrrtyy? (In my best southern accent)
Potato Soup GO!
Finally had the opportunity to use my parsley. See those green things in my soup!
Alright, Potato Soup is easy, but you need to know a few things. Adding Milk and Cream to soups can turn into a disaster if you don’t control your heat. Make sure you veggies are all about the same size, so they can cook evenly. And don’t forget to season as you go. You may end up with bland potato blah.
Trying to be consistent with the style of the recipe card.
This is where I start my spiel on be careful with your knives. I managed to get a big boo boo on my finger. Not the first or the last. But Dang it does hurt.
I used half and half instead of cream because I had it in my fridge.
You can substitute chicken stalk, and bacon. If you prefer a more vegetarian option. Use olive oil or some other oil. Whatever you prefer.
Just know that if you leave out Milk and cream you are not going to have as creamy of a product as you expect.
Prep all your Veggies, and cook your bacon!
Set Your Bacon Aside. Pour some of the grease out, You only need a little.
Saute the Veggies, (note that your bacon may leave a bit of bits on the bottom, sauteing should clear it up, if not that wine will do it. Splash the wine and cook til it evaporates. Add Broth, Potatoes, and fill remaining with water 3/4 way to the top. Bring the pot to a boil. 10 minutes or so until tender.
Whisk together milk and flour. Add to the pot, bring to about medium heat. To cook out the flour mixture. Take several scoopfuls of soup and place in a blender. Blend to a smooth texture. Add back to the Pot and Stir.
Lower the Temperature to low, add cream, and allow a few minutes to cook. Do NOT bring this to a boil. It will scald.
Add a handful of minced parsley and stir.
Serve with crumbled bacon and grated cheese.
Enjoy the soup. Serve with some bread and butter.