Yukon Gold Potato Soup
Yukon Gold Potato Soup6 slices Thin Bacon, Cut Into 1-inch Pieces
1 Medium Onion, Diced
3 Carrots, cleaned and diced
3 stalks Celery, Diced
2 lbs. Yukon Gold Potatoes, peeled and diced
Salt and pepper to taste
1 T Patter Fam Heatnik Red Cajun Rub
2 qts. Chicken Stock
3 Tablespoons All-purpose Flour
1 cup Milk
1/2 cup Heavy Cream
Pinch of red pepper flakes
1 teaspoon Minced Fresh Parsley
1 cup Grated cheddar cheese
In a large stock pot, cook bacon until crisp. Remove the bacon and set aside for garnish. Pour off all the bacon fat except 2 tablespoons.
Over medium high heat sautee the onions, carrots and celery for 2 minutes. Add the diced potatoes and cook for 5 minutes more. Season with salt, pepper, and Patter Fam Heatnik Cajun Rub.
Add the Chicken Broth to the pot and bring to a boil. Cook for 10 minutes after boil. In a bowl, whisk together the flour and milk to create a slurry, then pour into the soup to cook for 5 more minutes. (Do all of this in advance)
Remove about half of the soup and puree in batches in a food processor until smooth. Add the puree back to the soup pot and stir. Reheat, taste for additional seasoning.
Stir in the cream, add the parsley and stir.
Garnish with grated cheddar cheese and crispy bacon.