Perfect potato soup

Ingredients:

• 6 thin slices bacon, cut into 2cm pieces.
• 3 carrots, thoroughly washed and diced
• 3 stalks celery, diced
• 1 medium onion, diced
• 6 small potatoes, peeled and diced
• 0.5 tsp Cajun seasoning without salt + more to taste
• 8 cups lightly salted chicken broth
• 1 cup of milk
• 3 tbsp. premium flour
• 0.5 cups heavy cream
• 1 teaspoon chopped parsley
• 1 cup grated cheddar

Preparation:

1. Place the soup pot over medium heat, add the chopped bacon, and cook until the fat has rendered and the bacon is crispy. Remove the bacon from the pot and set aside. Drain most of the fat, but do not wash the pot.
2. Return the pan to medium heat and add the carrots, celery, and onion. Stir and cook for about 2 minutes, then add the diced potatoes. Cook for 5 minutes, adding Cajun seasoning, 0.5 teaspoon salt, and a pinch of black pepper. Pour in the broth and bring to a gentle simmer. Cook until the potatoes are tender, about 10 minutes. Mix the milk with the flour, then pour the mixture into the soup and simmer for another 5 minutes.
3. Pour off about half the soup and puree it in a blender or food processor until smooth. Pour it back into the pan and stir. Reheat the soup, taste, and add more salt and seasoning if needed. Add the cream, then the parsley.
4. Serve the soup in bowls, sprinkled with grated cheese and crispy bacon bits. The soup can also be frozen.
   
   

   Tips for storing for future use

   
   
   To reheat frozen soup, either let it defrost on a shelf in the refrigerator and then reheat it in a saucepan, or reheat frozen soup by placing it in a saucepan and adding 1/2 cup of water.