Potato Bacon Soup

Published 04/18 2014 05:48AM

Updated 04/21 2014 10:44AM

Potato Bacon Soup

Potato Bacon Soup
Ingredients
1 ½ lb. hickory smoked bacon
8 stalks celery, diced
2 carrots, diced
1 yellow onion, peeled & diced
2 tablespoons Tone’s® Salt & Pepper Seasoning
1-2 tablespoons Tone’s® Crushed Red Pepper
2 large russet potatoes, peeled & diced
2 tablespoons fresh parsley, chopped
½ stick unsalted butter
64 oz. chicken stock
1 cup flour
1 ½ cup heavy cream, warmed

Make
•Sauté bacon in a skillet until it begins to brown and fat is rendered; place in stock pot or large pot for soup.
•Add carrots, celery and onion to pot and cook for 3-4 minutes until vegetables begin to soften. Then add diced potatoes, unsalted butter, parsley, Tone’s® Salt & Pepper Seasoning and Tone’s® Red Pepper Flakes.
•Stir mixture until butter is melted; stir in flour and continue stirring to make roux in the pot.
•Add chicken stock, and turn up heat until soup begins to come to a boil. (If you add the stock after it has already been warmed, it will help bring soup to a boil more quickly.)
•Add warm heavy cream as the soup reaches desired hot temperature. Bring soup to a boil and then down to simmer for 20 minutes. Stir the soup every 3-4 minutes as it cooks.
•Pour into bowls and season to taste with desired seasonings before serving.

Copyright 2015 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.