Potato Soup

1. Cook the bacon in a soup pot over medium heat until crisp and the fat is rendered. Transfer the bacon to a bowl and keep aside. Pour the grease off. (Don’t clean the soup pot.)
2. Add carrots, celery and onion to the pot. Cook and stir for 3 minutes and then add the diced potatoes. Cook for another 5 minutes. Add 1/2 tsp. salt, pepper, and Cajun spice to season.
3. Pour the broth into the pot and bring it to a light boil. Cook for about 10 minutes, until the potatoes become a little tender.
4. Whisk the flour and milk together and then pour into the soup. Cook for 5 minutes.
5. Transfer half of the soup into a food processor or blender. Blend until smooth. Pour the blended mixture back into the soup pot and stir.Heat the soup again and taste for seasoning. Add a little more of whatever you think is lacking.
6. Carefully stir the cream in, followed by the parsley.
7. Your delicious Potato soup is finally ready. Serve in bowls. Use crisp bacon pieces and grated cheese to garnish.

Note: You can also freeze the soup. When cooking from frozen soup, you can either let it thaw in the refrigerator and then use a pan to heat it, or you can place the frozen in a soup pan and add 1/2 cup water before heating.

Trivia

1. Many people believe that the word “potato” is derived from the Indian word for the plant “patata” or “pata”.