Cris’ Potato Soup

So comforting and satisfying … My family loves this dish any time of the year ~ can add meat or legumes to this soup for a complete protein meal!



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Cris’ Potato Soup

Yield:  10 – 12 hearty servings

4 slices bacon, cut into bite sized pieces

1 Tbsp olive oil

½ onion, diced

1 rib celery, diced

1 big or 2 small cloves garlic, minced

1 large carrot, cut into bite sized pieces

5 lg potatoes, peeled and cut into bite sized pieces

1 qt vegetable broth

2 cups water

¼ tsp dried marjoram

½ tsp dried thyme

1 bay leaf

S & P  TT (to taste)

1 cup instant potatoes

1 cup ½ & ½

In a large braising / stewing pan, cook bacon until cooked through.  Remove from pan; add oil and cook onion and celery for 3-4 minutes.  Add garlic and cook til fragrant.  Add carrots and potato pieces.  Stir, then add broth and water.  Stir to loosen bits of cooked ‘flavor’ stuck on the bottom of the pan.  Add seasonings and cooked bacon.  Cover and cook at a low boil for 18-20 minutes and add instant potatoes and ½ & ½.  Stir and cook another 4-5 minutes until all vegetables are cooked through.  When serving, add desired amount of cheddar cheese and green onion (scallion) pieces.  ~Enjoy!

 

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