Hearty Potato and Bacon Soup
2.5 lbs of red potatoes, chopped into bite size pieces
Half of a bunch of celery hearts (or celery-I like the hearts better)
2 c shredded (or diced) carrots
1 small onion, diced
1 lb of bacon
4 vegetable or chicken bullion cubes (gluten-free if you are on the GF diet)
1 tsp salt
1 tsp black pepper
1 c. heavy cream
3 c. milk
1 stick (1/2 c) butter
1/2 c potato flour (you can substitute regular flour, same amount)
1 Tsp dried parsley or about 1/4 c finely chopped fresh parsley
Water--enough to cover veggies in the pan, about 8 cups.
Slice the bacon cross wise into about 1/2 inch pieces. Fry them in a skillet until as done as you like your bacon, then remove to a paper towel on a plate and drain. Add chopped onion and celery to the bacon drippings and saute until somewhat translucent-about 5 minutes. Places potatoes, carrots, celery and onions in a large pan and add water just until all the veggies are covered. Bring to a boil and simmer until the potatoes are soft-about 20 minutes. Add the bullion cubes, let simmer a couple minutes more til they dissolve. While all this is going on, melt the butter in a sauce pan and stir in the potato flour. If you like your soup really thick, you may want to use more butter and flour (3/4-1 c). Cook the flour/butter for about 5 minutes, then stir into the soup and add the milk. Return to a boil. Stir in the cream, bacon and parsley and return to a low boil, just til heated throughout. It is ready to serve at this point and would be yummy with various toppings--more crumbled bacon, some sharp cheddar or chopped green onions.
I plan to try the recipe again with a modification-about 2-3 cups chopped, fresh spinach stirred in with the bacon and cream at the end and cook just until it is wilted. I'll let you know how it turns out. Yum!