Creamy Potato Soup

Creamy Potato Soup

 I know in all this heat one may ask : Soup ..Really?  But I adore soup all year around and this is all vegetarian.  I usually make this size or bigger amount and freeze half so I can always have a choice of types to choose from.

4 cups peeled and diced potatoes

1 cup diced onion

1 cup diced celery

1 tablespoon minced garlic

1 tablespoon olive oil

4 slices bacon minced

4 cups milk

2 cups vegetable or chicken stock

1 stick of rosemary

1 teaspoon salt (more if you like)

Ground pepper to taste

1 tablespoon parsley minced

In a large soup pot place the bacon and oil and fry for 3-4 minutes.  Add the celery, onions and garlic.  Saute for another 3-4 minutes until vegetables are tender. 

Add the remaining ingredients and simmer for 40-45 minutes.  Let cool and then use an emulsion blender to cream the ingredients to the texture you like. 

 I prefer bits of chunks of potato rather than totally smooth. You can use a blender but it will puree the soup more.  (maybe blend only half of the soup.  No flour is needed as the starch in the potatoes will thicken the soup.

TIPS:

·        You can add Ham or carrots

·        Sprinkle chopped parsley to look nice when you serve.

·        The spice Thyme is often used in this type of soup (I am not a big fan but try some)

·        A nice piece of crusty bread makes a good dunker !

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!