Creamy Potato Vegetable Soup
On a recent chilly night, we had a pot of chicken stock on the stove just waiting for a recipe. Brian took a few ingredients and created the most delicious soup. He made a nice big recipe so there was soup the next day which is, of course, always better than the first! We hope you enjoy!
10 medium potatoes, peeled and diced
2 cloves garlic, fine dice OR 2 tsp granulated garlic
½ tsp dried thyme
½ tsp ground sage
12 c. chicken broth
1 medium onion, diced
3 medium carrots, diced
3 stalks celery, diced
Few dashes of your favorite hot sauce
Salt to taste
For a thicker soup:
2 T butter
2 T. all-purpose flour
1 c. milk
In a soup pot, cook bacon, drain, cool and finely dice. Set aside.
Leaving approximately 2 T bacon fat in the pot, add diced potatoes and sauté a few minutes. Add thyme, sage, few grinds of black pepper, garlic and 8 c. chicken broth. Gently simmer until potatoes are tender. Using a stick blender, coarsely puree the soft potatoes. We prefer soup with some texture and not completely smooth.
Separately, add 2 T fat to a skillet and sauté diced onion, carrots and celery until tender. Add a ladle full of chicken broth to deglaze the pan and pour all into the pureed potatoes. Add remaining chicken broth to the soup. At this point, you can pulse the soup with a stick blender to coarsely chop the veggies or leave as is depending on how you like the soup. Add diced bacon and gently simmer to combine flavors. Taste for seasoning. We add a few dashes of our favorite hot sauce and salt as needed. Go easy on the salt because the bacon may add enough for your taste.
If you want a thicker soup, melt 2 T butter in a small skillet and add 2 T flour. Whisk to make a roux and then add 1 cup milk whisking to prevent lumps. Once combined and smooth, add to your soup.