§ 6 slices Thin Bacon, Cut Into 1-inch Pieces
§ 1 whole Medium Onion, Diced
§ 3 whole Carrots, Scrubbed Clean And Diced
§ 3 stalks Celery, Diced
§ 5 whole Small Russet Potatoes, Peeled And Diced
§ 7 cups water mixes with 2 Knorrs chicken stock boullion
§ ¼ cup All-purpose Flour
§ 1 cup Milk
§ 1/2 cup Heavy Cream
§ 1/2 teaspoon Salt, More To Taste
§ Black Pepper To Taste
§ ¾ teaspoon Cajun Spice Mix
§ 1 teaspoon Minced Fresh Parsley
§ 1 cup Grated Cheese Of Your Choice
Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 20 -30 minutes till veggies are tender. Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. . Make a browned roux out of butter and flour and add milk, stirring until smooth. Add the roux to soup stirring to combine smoothly. Stir in whipping cream, ( you can use half and half) but not as good……then stir in parsley, if you like or garnish. You can add the crumbled bacon as a garnish last or just throw into the pot like I do. Sprinkle shredded cheese and eat hot….The Cajun spice gives it a nice bite.