Creamy Potato Soup

Creamy Potato Soup - so simple and all-homemade, with carrots, celery, potatoes, milk, butter, flour, and bacon. perfect comfort food with no canned cream-of-anything soups #Appetizers #SoupAppetizers #appetizer

So before we talk about the food, I want you to know that this series is a close-up look at what it means to feed a broken heart, whether that broken heart belongs to you or someone you love. These are the recipes that brought (er, currently are bringing) me back to life.

It is the epitome of back-to-basics comfort food. Pair it with a slice of crusty white bread (may I STRONGLY SUGGEST the no-knead bread?) with a thick slather of butter and a sprinkle of sea salt and the long-gone appetite is going to find it’s way back. Better yet, even if the appetite doesn’t show up, this is the kind of food that you can eat with no appetite because it’s mellow and basic in the best possible way. No flashy flavors or ingredients – just good ol’ potatoes, carrots, celery, onion, and bites of bacon in a creamy homemade soup base.

Creamy Potato Soup , By Cook Health Coverage .

Creamy Potato Soup - so simple and all-homemade, with carrots, celery, potatoes, milk, butter, flour, and bacon. perfect comfort food with no canned cream-of-anything soups #Appetizers #SoupAppetizers #appetizer

Total time: 60 minutes
Servings: 6 Servings

Ingredients :

• 6 slices bacon
• 4 tablespoons butter
• 2 cups mirepoix (celery, carrots, and onions, all minced)
• 3 cloves garlic, minced
• 1/2 teaspoon salt and/or seasoning (to taste, see notes)
• 1/4 cup all purpose flour
• 3 cups whole milk
• 1–2 cups chicken broth
• 2 russet potatoes, peeled and cubed

Instructions :

• Bacon Prep: Bake the bacon on a baking sheet lined with parchment paper at 400 degrees for 20 minutes. Crumble or cut into pieces.
• Soup Base: Melt the butter in a soup pot. Add the mirepoix, garlic, salt, and seasoning and sauté until nice and soft. Add flour and stir with the vegetables for a few minutes to cook off any floury taste. Add milk, just a little bit at a time, stirring after each addition until smooth and creamy. The soup should start out very thick and eventually thin out as you add milk. Add the potatoes, and add chicken broth as needed to achieve the right consistency. For a thicker soup, you may not need as much of the broth.
• Simmer Time: Let the soup simmer for 30-40 minutes. The potato soup will thicken as it simmers, and even more as it cools down. I like to wait until the potatoes are almost melty, with their edges softened just a bit, before removing from heat. When ready to serve, crumble the bacon and stir it into the soup.