My son stayed home from school today with a fever and cold. When I asked him what sounded good for dinner he said potato soup. I wanted to keep it simple and comforting but still fairly healthy. My daughter jumped in and helped me peel potatoes and sauté the veggies – I love that! At first, I was concerned that the soup was too simple, but once I added bacon bits and spicy pepper jack cheese to each bowl, it turned flavorful and delicious. We all enjoyed this potato soup, especially both of my kids. I am looking forward to the leftovers tomorrow.
Peel the potatoes then dice all of the veggies.
Heat a very large Dutch oven over medium heat. Add the bacon and cook until crispy on both sides. Remove from the Dutch oven and place on a paper towel then cut into bits; set aside.Remove from the Dutch oven and place on a paper towel. Remove all but 1 teaspoon of bacon grease from the Dutch oven. Add the onion, carrot, and celery; cook, stirring often, for a couple of minutes. Add the minced garlic cayenne pepper, sea salt and freshly cracked pepper, to taste then cook, stirring constantly, for 1 minute. Add the diced potato and chicken broth. Cover with a lid and simmer for 30 minutes or until the potatoes are tender.
Add the milk then partially blend the soup with an immersion blender. Taste and re-season. Add the parsley and stir. Ladle into bowls then top with shredded cheese and bacon bits. Enjoy.
Side Note: If you would like your soup to be a little more decadent and creamy, add 1/2 cup of half and half or heavy cream.