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Potato Vegetable Soup

Keep believing, keep trying and keep doing what you can, and at the right time, things will fall into place. What God’s got planned for you is bigger than you imagined, better than you dreamed, and more fulfilling than you thought possible. Joel Osteen

I recently created a new soup recipe. It is no secret I LOVE soup and I like to change it up sometimes. Usually when I make a potato soup, I like to blend most if not all of it to give it a creamy texture without using cream or milk. This time I used arrowroot to thicken it slightly. You could also use cornstarch. Of course the addition of bacon and Parmesan crisps makes this quite yummy! ENJOY!

Debbi K.

Potato Vegetable Soup

3 slices bacon, chopped into small pieces

4 carrots, peeled and chopped into a small dice

2 stalks celery, chopped into a small dice

6 small potatoes chopped into a small dice, I used 2 red, 2 purple and 2 gold

2 scallions, chopped fine

1 tsp Better than Bouillon chicken base

1 TBSP arrowroot

1 container Kitchen Basics Chicken Stock

water

onion powder, garlic powder and black pepper

Fresh Parmesan cheese, fine shreds

In a sauce pot, cook the bacon until thoroughly cooked and crispy. Remove the bacon and set aside. Drain most of the grease from the pan, leaving a little to cook the vegetables in. Place all your vegetables in the pot with the chicken base. Cook 3 to 5 minutes, then add the chicken stock. I add water if I feel it needs it. I added onion powder, garlic powder and black pepper at this point. Cook 8 to 10 minutes. You want your potatoes to be firm, the softer the potatoes get the musher they will be later. Add in the arrowroot and stir to combine. Let the soup simmer 8 to 10 minutes. Serve with the bacon crispies on top and a Parmesan Crisp on the side. MMM Good!

Parmesan Crisps: Preheat your oven to 400 degrees. Place a mound of Parmesan on a parchment lined baking sheet. Spread out fairly thin. Bake 8 to 10 minutes until bubbly and the edges brown. Remove from the oven and let cool. The crisps will firm up once they cool.

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