Creamy Potato Soup


1 yellow onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

6 russet potatoes, peeled and cubed

4 slices bacon

8 cups chicken broth

1 cup cream

2 tbsp flour

1/2 tsp Tony Chachere's seasoning

1-2 tsp salt

pinch of black pepper

pinch of white pepper

shredded cheese for serving {we like habanero cheese!}

sliced green onions for serving


Fry the bacon until crisp in a large heavy-bottomed pot. Remove and place on paper towels to drain. Pour out the grease, reserving about 1 TBSP in the pot.

Add the onions, carrots and celery to the hot bacon grease and saute for about 6 minutes until veggies are tender. Add the potatoes and Tony Chachere's and toss well.

Add about 6 cups of the chicken broth, or enough to just cover the potatoes. Bring to a boil then reduce heat and simmer for about 20 minutes, until potatoes are fork-tender.

Place the milk and flour in a jar and shake well until totally combined. Pour slowly into the simmering soup and stir. As the soup continues to simmer it will thicken slightly.

Either mash the potatoes well with a wooden spoon, transfer {carefully!} to a blender or use an immersion blender to process until smooth but still slightly chunky.  Add additional broth and cream. Season with salt, black pepper and white pepper to taste.

Serve bowls of soup with shredded cheese, bacon crumbles and sliced green onions.


45 minutes