Cream of Potato Soup
3 slices turkey bacon, diced
1 onion, diced
3 carrots, diced
3 stalks celery, diced with their leafy greens
4 large Yukon or white potatoes, unpeeled, diced
4 cups reduced sodium chicken stock
3 tablespoons flour
1/2 teaspoon red pepper flakes
1 cup milk
Directions:
Saute turkey bacon in large dutch oven until browned, remove to separate bowl.
Add to the dutch oven onion, carrots, celery, and potatoes. Season with salt and freshly ground pepper. Saute until softened, about 8 minutes. Add flour and cook an additional minute. Add red pepper flakes and 4 cups chicken stock, stirring constantly. Liquid should just cover vegetables. Bring to a boil, reduce heat and allow soup to simmer, uncovered, for 10-15 minutes or until vegetables are tender when pierced with a fork.
Using immersion blender, cream contents of the soup in the dutch oven or using a traditional blender, puree soup in batches and return to the soup pot.
Garnish each piping hot bowl with bacon crumbles and your favorite shredded cheese if you like. And I promise, the winter chill will dissipate quickly.
