Rustic Potato Soup

Name: Rustic Potato Soup
Ingredients: 6 strips Thick Sliced Bacon; 1 whole Medium Yellow Or White Onion, Peeled And Diced; 4 whole Carrots, Washed And Diced; 3 stalks Celery, Washed And Diced; 6 whole Russet Potatoes, Washed And Diced (peeling Is Optional); 1 head Garlic, Peeled And Finely Minced; 1/2 teaspoons Sea Salt; 1 teaspoon Freshly Cracked Black Pepper; 1/2 teaspoons Southwest Seasoning Mix; 8 cups Vegetable Stock; 1 cup Whole Milk; 3 Tablespoons All-purpose Flour; 1/2 cups Heavy Cream; 1 cup Shredded Monterey Jack Cheese; Sour Cream For Garnish; 3 whole Scallions, Finely Sliced On A Bias For Garnish

16 ingredients

7 steps

Ingredients

6 strips Thick Sliced Bacon
1 whole Medium Yellow Or White Onion, Peeled And Diced
4 whole Carrots, Washed And Diced
3 stalks Celery, Washed And Diced
6 whole Russet Potatoes, Washed And Diced (peeling Is Optional)
1 head Garlic, Peeled And Finely Minced
1/2 teaspoons Sea Salt
1 teaspoon Freshly Cracked Black Pepper
1/2 teaspoons Southwest Seasoning Mix
8 cups Vegetable Stock
1 cup Whole Milk
3 Tablespoons All-purpose Flour
1/2 cups Heavy Cream
1 cup Shredded Monterey Jack Cheese
Sour Cream For Garnish
3 whole Scallions, Finely Sliced On A Bias For Garnish

Directions

1

Add bacon strips into a large pot over medium-high heat and cook until bacon becomes crispy. Remove bacon and set aside on a paper towel lined plate. Drain off half of the bacon grease and reserve the rest in the pot.
2

Add the onions, carrots and celery into the pot and stir to coat. Cook for about 5 minutes and add in the potatoes. Cook for an additional 5 minutes and add in the garlic. Cook for about 2 minutes. Add salt, pepper and southwest seasoning mix.
3

Pour in the vegetable broth and bring it to a slow boil. Allow to boil for 10 minutes or until the potatoes are fork-tender.
4

Whisk together the milk and flour in a small bowl and then pour into the soup and allow to cook for another 5 minutes.
5

Remove 2/3 of the soup and puree it in small batches in a blender or food processor or use an immersion blender for a few minutes to cream some of the soup.
6

Pour blended soup back into the pot and stir to combine. Taste and adjust seasonings. Stir in the heavy cream and heat until warmed through.
7

Serve in soup bowls and garnish with cheese, sour cream, bacon and scallions.