I make this Creamy Potato Soup every year when the weather turns colder. Made with simple ingredients, it’s comforting and so delicious! Smoked paprika and carrots give it an orangey color. It pairs well with a fresh green salad and my whole wheat honey bread. My boys love to top it with bacon and cheddar cheese, or any other toppings you like.
(Recipe inspiration from here.)
1 1b. bacon (can use turkey bacon)
1 onion, diced
4 large carrots cleaned, peeled, and diced
3 celery stalks, diced
8 whole medium potatoes, cleaned, peeled, and diced
4 cans (14 oz.) low sodium chicken or vegetable broth
1 cup milk
3 TBSP all-purpose flour
1 cup half and half
1 tsp. Smoked Spanish Paprika
1/2 tsp. cajun seasoning
1/2 tsp. salt or more to taste
black pepper to taste
1 cup grated cheddar cheese (or cheese of your choice)
Cut bacon into small pieces and cook in a heavy pot over medium heat until it’s crisp and the fat separates from the bacon. Remove from pan and set aside to drain.
Drain most of the bacon grease from pan, but do not clean the pot. Add chopped onion, celery, carrots and cook until veggies are tender. Add in diced potatoes. Cook for 5 minutes seasoning with salt, pepper, smoked paprika and cajun spices.
Pour in broth and bring veggies to a gentle boil. Cook for about 10 minutes or until potatoes start to get tender. In the meantime whisk together flour and milk, and pour into soup and allow soup to cook for another 5 minutes.
Remove 2/3 of soup and puree in a blender until smooth and creamy. (I like to keep a few vegetable chunks in the soup.) Pour back into soup pot and stir to combine well. Taste for seasonings. Add half and half and stir, letting soup heat through on low heat.
Top with cheese and bacon if desired.
Try my latest 30 Day Workout System here: