- 6 slices bacon, cut into one-inch pieces
- 1 medium onion, diced
- 3 whole carrots, diced
- 3 ribs celery, diced
- 5-6 russet potatoes, peeled and diced
- 8-10 cups (64-80 oz) chicken or vegetable stock
- 3 tbsp all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 2 tsp salt
- 1.5 tsp black pepper
- 1/2 teaspoon cajun spice mix
- 1 teaspoon parsley, minced
- 1 cup grated cheddar cheese
- Add bacon pieces to a soup pot over medium heat and cook bacon until crisp. Remove bacon from pot, set aside.
- In a small cup, whisk together the flour and milk, set aside.
- Return the pot to medium-high heat and add the onions, carrots and celery. Stir and cook a few minutes, then add the diced potatoes. Cook for five minutes, seasoning with salt, pepper and Cajun spice.
- Pour in the stock and bring it to a gentle boil. Cook for ten minutes or until the potatoes are starting to get tender.
- Pour the milk/flour mixture into the soup and allow the soup to cook for another five minutes.
- Blend the soup in batches in a blender/food process until completely smooth, pouring batches back into the pot.
- Return pot to medium heat and stir in cream and parsley.
- Serve in bowls, garnished with grated cheese and crisp bacon pieces.