Potato Soup
  • 2-3 lbs. Potatoes, peeled and chopped
  • 1 Onion, chopped
  • 2 Teaspoons Chopped Garlic
  • 3 Carrots
  • 2-3 Celery Stalks
  • 2-3 teaspoons Bouillon
  • Bay Leaf
  • Thyme, to taste
  • Salt, to taste
  • Pepper, to taste
  • ½ Cup Milk
  • ½ Cup Cheddar Cheese, Shredded
  • Bacon, 3-5 (or more) pieces for topping and snacking
  • Olive Oil, splash
  • 3-4 cups Water
  1. In soup pot, fry 3-5 pieces of bacon with a splash of olive oil. When bacon reaches desired crispiness, remove from pot and set aside to use later for topping.
  2. Blend onion, garlic, carrots, celery, and bouillon in blender with 2 cups water in blender.
  3. Add soup base to soup pot, being careful not to splash any remaining bacon grease.
  4. Add bay leaf, thyme.
  5. Bring to boil, then reduce heat and simmer for 10-15 minutes.
  6. Add chopped potatoes.
  7. Add more water as needed.
  8. Simmer until potatoes begin to fall apart.
  9. Add salt and pepper to taste.
  10. If there are still some potato chunks, blend them with an immersion blender or hand masher.
  11. Stir in milk and cheese.
  12. Simmer for a few more minutes.
  13. Top with bacon bits and shredded Cheddar cheese and serve.
Recipe by Cast Iron and Wine at https://castironandwine.com/potato-soup/