A good potato soup has to have a few components, those things never change, such as milk, potatoes and bacon in some way. I’ve always made my mom’s recipe when it comes to potato soup, but this time I tried a pureed version, and wow, it was good! I love beef, bacon since it can get nice and crispy and I always have some in my fridge, I have a cup of bacon fat in there too, it’s a Southern thing and we use it a lot in cooking, it just makes everything taste better, like this soup for instance.
2 tablespoons bacon fat (or butter)
1/4 cup diced white onion
1/4 cup sliced carrots
1 large potato, peeled and diced
2 cups of broth (I used chicken)
1 tablespoon flour
1/4 cup milk
2 tablespoons heavy cream
Salt and pepper, to taste
Shredded cheese for topping
1. In a 4-quart saucepan on medium heat, add grease, carrots, onions and salt and pepper. Add potatoes and cook for 5 minutes. Add broth, cook a remaining 10 minuntes.
2. In a small cup, add flour and a little of the broth, mix until combined, then add into soup, add milk and cream. Cook for 5 minutes.
3. With a stick blender, carefully mix the soup until pureed. Carefully add into a bowl and sprinkle the top with cheese.
Yields: 3 servings
recipe adapted from The Pioneer Woman