potato soup

Ingredients:

3 slices bacon, cut into 1-inch pieces

1 small onion, diced

2 medium carrots, peeled and diced

2 stalks celery, diced

3 small russet potatoes, peeled and diced

4 cups chicken or vegetable broth

1 tablespoon flour

1/2 cup milk

1/4 cup heavy cream

1/4 teaspoon salt, more to taste

 Freshly ground pepper to taste

1 teaspoon minced fresh Italian parsley

Directions:

Sauté the bacon in a soup pot over medium heat until crisp. Remove the bacon from the pot and reserve on a paper towel. Pour off most of the grease, but do not clean the pot. 
Return the pot to the heat and add the onions, carrots, and celery. Stir and cook for 2-3 minutes. Add the diced potatoes with a pinch of salt and several grinds of pepper. Cook for an additional 5 minutes.
Pour in the broth and bring it to a boil. Lower the heat and simmer for 10 minutes, or until the potatoes are tender. 

Whisk together the flour and the milk, then stir into the soup and allow the soup to cook for another 5 minutes. 

Turn off the heat and carefully puree with a hand blender until smooth.Taste for seasoning.

Stir in the cream, then parsley, reserving a little for garnish.
Ladle the soup into bowls and garnish with minced parsley and crisp bacon pieces.

The soup can be made two days ahead of time. It also freezes well.

Serves 6