Potato Bacon Soup
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
•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.
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