Potato Soup

(With lots of veggies of course.)

  • 12 Yukon Gold potatoes – peeled and diced
  • 1/2 lb. bacon – sliced
  • 1 1/2 cup carrots – sliced
  • 1 cup celery – sliced
  • 1 small white onion – diced
  • 1 bunch kale – torn into bite sized pieces
  • 3 cloves garlic – diced
  • 8 cups water
  • 2 cups heavy cream
  • 4 Tbsp. salted butter
  • 1 Tbsp. corn starch
  • 3 Tbsp. Nature’s Seasons

Fry the sliced bacon in the soup pot you plan on using. Remove bacon to drain and discard additional bacon fat. Add 4 tablespoons of salted butter to a pan and sauté the onion, carrot, and celery until softened. Add the diced garlic and stir for a minute or two until fragrant. Add corn starch and stir until well dispersed. Pour in 8 cups of water and bring to a simmer.

Peel and wash your potatoes. (You could leave the skin on!) Dice them into bite sized pieces and add to the soup pot. Add two of the tablespoons of Nature’s Seasons. Simmer for 30 minutes until potatoes are fork tender.

Add the cooked bacon, torn kale, and two cups of heavy cream. Add the remaining Nature’s Seasons and let simmer for 5 minutes. Taste! You may want more seasoning, pepper, etc.

Wine Pairing Suggestion

WALT Sangiacomo Chardonnay

***Serves 6-8 people.***

3 thoughts on “Potato Soup

  1. This soup is great as is but, I wanted a little more kick tonight, so I added 1/4 teaspoon of Tony Chachere’s Original Creole Seasoning. (Confession: I had to get out the container to spell that.)

    Liked by 1 person

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