Luscious Creamy Potato Soup

As the colder weather begins to set in there is nothing quite as comforting as a hot bowl of rich and creamy potato soup.

There are many wonderful ways to make a potato soup but this version is my favorite. Your kids will love it and it can be ready in less than 30 minutes.

Ingredients:

1-2 lbs of golden or Yukon potato’s. These are the best type for this soup. I do not recommend red.

4-6 slices of bacon

1 large yellow onion - diced or sliced thin

1 shallot - sliced thin

2 small garlic cloves mashed

1 small leek - cleaned new sliced thin

2 cups low sodium chicken stock or broth

2 cups whole milk - warmed

1 Tbsp flour

1/2 cup heavy cream

3 Tablespoons butter

dash - hot sauce. Any kind you have on hand.

fresh chopped parsley

salt and fresh cracked black pepper

Splash of dry white wine

Optional - Shredded cheddar cheese and/or sliced scallions for toppings

Directions:

Slice the bacon into small pieces then sauté in a soup pot until crispy. Remove and drain on a paper towel.

Pour a little of the excess grease out, then add 2 Tbsp of butter. When melted add the onions and cook until soft. Add a pinch of salt and black pepper, the flour and stir. Cook for 3 minutes. Add next the splash of white wine.

After two minutes add all your potatoes, shallots and garlic.

Quick Tip - the potatoes can be peeled or unpeeled - in any size chunks you prefer.

Stir well and allow the mixture to sauté for a 2-3 minutes.

Add next the chicken stock and bring to a boil, then immediately reduce to a simmer.

Cover the pot and cook for approx 12 minutes.

Test the potatoes for tenderness. When ready add in the warmed milk, a little bit more of both salt and pepper as well add a dash of the hot sauce. Cover the pot and simmer for 10 minutes.

Optional - after 10 minutes you can remove a few of the potatoes and mash them, adding back into the pot. This will give the soup a somewhat creamy chunky texture.

Optional - if you like a creamy potato soup use a hand blender and lightly blend your soup until you reach the desired creamy texture. Add back the mashed potatoes if you took them out. This is a real nice way to do this soup.

Follow next with the heavy cream and 1 Tbsp butter and heat soup until very hot. Do not boil!

When ready to serve add the chopped parsley and bacon pieces Into the pot or onto each serving.

Serve with crusty hot bread.

ENJOY!