Hearty Potato Soup {recipe}

recipe courtesy of The Pioneer Woman

 Lately, I have been making lots of food.
What else is there to do when the temperatures drop into negative zone Fahrenheit?
Brrrrr. But-freezing cold. 

I mean, I am hungry pregnant lady after all.

Staying at home, and baking and cooking up a storm, makes my husband the happy beneficiary of the happenings. I don't know why and what's happening here but nesting is definitely getting to me. 

I think I'm reading more food blogs than fashion anything right now. Washing floors at least twice a week, scouting for pillows for my new couches and just organizing the house like crazy.

Well, at least the house is clean and there is always food. Delicious food. 

I got this recipe from The Pioneer Woman and it's perfect. It's so hearty, thick yet perfectly creamy. 

Try it for yourself.

Ingredients

6 slices Thin Bacon, Cut Into 1-inch Pieces

1 whole Medium Onion, Diced

2 whole Carrots, Scrubbed Clean And Diced

3 stalks Celery, Diced

6 whole Small Russet Potatoes, Peeled And Diced

6 cups Low Sodium Chicken Or Vegetable Broth

3 Tablespoons All-purpose Flour

1 cup Milk

1/2 cup Heavy Cream

1/2 teaspoon Salt, More To Taste

Black Pepper To Taste

1/2 teaspoon Cajun Spice Mix

1 teaspoon Minced Fresh Parsley

1 cup Grated Cheese Of Your Choice

Preparation Instructions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces. 

*** I love to eat it with black yeast dough Russian bread. It reminds me of home.