CREAMY POTATO SOUP (For 4)
1 Tbsp Olive oil
1/2 medium sweet onion, diced
2 garlic cloves, minced
—— in a Dutch oven or medium pan over medium heat, add ingredients until onion is transparent and garlic is fragrant.
3 slices of bacon, cooked and diced
3 large potatoes, peeled and diced
1/2 tsp Oregano
1/2 tsp Parsley
2-3 cups chicken broth
—— add cooked bacon, potatoes, oregano and parsley. Add enough broth to cover the potatoes, bring to a boil then lower the heat to medium low and simmer until potatoes are tender (about 10-15 minutes)
1 Tbsp butter
1 Tbsp flour
1/2 cup heavy cream
—— in a saucepan over medium heat, melt the butter. Whisk in the flour until well combined then slowly add the heavy cream. On low heat, let the mixture simmer until it starts to thicken, stirring occasionally.
—— Once thickened, add mixture to the potatoes and stir to incorporate. Mash some of the potatoes for a chunkier soup or all for a smoother soup. I recommend an immersion blender for those that want a smoother texture.
** when making the roux (flour mixed into butter), make sure you’re stirring constantly to avoid a clumpy mixture. Cook enough until the mixture begins to thicken, but still smooth, then add the cream.
2 oz cream cheese
Salt and pepper to taste
—— add cream cheese, salt and pepper to taste and stir until cream cheese is melted. If your soup is too thick just add more broth. Scoop into a bowl and if you want to garnish you may do so now.
Optional: Garnish with chives, cooked bacon bits and shredded cheese