Homemade Potato Soup
A flavorful departure from the usual creamy potato soup. Goes well with crusty bread and a salad on a cold winter’s evening. Here’s hoping California actually gets some cold, rainy evenings this season!
8 strips of bacon cut into pieces
2 medium, brown onions, finely chopped
2 stalks celery, peeled and chopped
3 carrots, diced
3 cups potatoes, peeled and cubed
1 teaspoon dried Thyme
4 tablespoons all-purpose flour
2 quarts chicken broth, fresh or canned
2 Bay leaves
Fresh or dried parsley
Salt and pepper to taste
In a large, heavy, covered soup pot, cook bacon until crisp. Remove bacon to a paper towel to drain. Drain off all but about 3 tablespoons of bacon drippings. Add onions, celery, carrots, Bay leaves, and Thyme. Stir to blend. Cover and cook over low heat for 10 minutes. Add raw potatoes, stir to coat, cover and cook for 15 minutes. Push the vegetables to one side of the pan, then stir in flour, one tablespoon at a time. When the flour is incorporated, mix with the vegetables. Add the bacon, cook for an additional five minutes. Add one quart of chicken stock and stir until smooth. Add the rest of the stock and bring to a boil. Reduce the heat to a simmer and continue cooking until potatoes are soft. Add freshly chopped parsley. Season with salt and pepper to taste.