Inspired by Ree Drummond and a sale on potatoes...potato bacon bisque - too good.
5 medium potatoes, scrubbed and peeled (I used Idaho...you da hoe? what?)
3 carrots, peeled and chopped
3 stalks celery, chopped
1 onion, chopped
8 pieces of bacon
1/2 cup cream
1 cup milk
3 tablespoons flour
8 cups chicken stock
1/4 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
dash (or two) of cayenne pepper - we like heat so I used about 1/4 teaspoon
2-3 heaping tablespoon of fresh chopped parsley
1 teaspoon Kosher salt
Add bacon pieces to a soup pot over medium heat and cook bacon until crispy. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. Over medium-high heat and add the onions, carrots, and celery to the pot. Stir and cook for 5 minutes or so, then add the diced potatoes. Cook for another 5 minutes, seasoning with salt, pepper, paprika, thyme oregano and cayenne pepper. Add the chicken stock and bring it to a gentle boil. Cook for about 15 minutes, or until the potatoes are starting to get tender. Chop up your delicious cooked bacon and set aside. Whisk together the flour and the milk in a cup and pour into the soup and allow the soup to cook for about 5 more minutes. Using an immersion blender, blend until a consistency that you like. Remove from heat and stir in heavy cream, bacon and 2 tablespoons parsley. Taste for seasonings - may need more S&P. Garnish with additional parsley and other tasting toppings like a few reserved bacon pieces, grated Parmesan cheese or a dollop of sour cream. SO delicious!
You could leave the bacon out and use about 2 tablespoons of butter and one tablespoon EVOO to sauté vegetables in - delicious vegetarian option.