Creamy Potato Soup (Edit recipe)

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This creamy potato soup is a perfect easy weeknight meal for those cool fall days when you need something warm and comforting. Full of organic vegetables, organic cream, and bone broth, you're getting lots of nutrients, and lost of flavor in one meal.

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PREP TIME

30 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 4

Ingredients

2 Tbsp Unsalted Butter
1 cup Celery, diced
1 cup Vidalia Onion, diced
1 cup Carrots, diced
2 tsp Seafood Seasoning - Primal Palate
1 pint Heavy Cream (Whipping Cream)
4 cups White Potatoes, peeled russet potatoes, chopped
1/2 tsp Himalayan Pink Salt
2 cups free range, organic Chicken Stock
5 whole Bacon, 5 strips of bacon
2 Tbsp Chives, finely chopped, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium sized soup pot, heat the butter over medium heat.
Once the butter is melted and starting to bubble, add the celery, onion, and carrot to the pot.
Cook the veggies over medium heat, while stirring frequently to avoid burning, until they soften, about 10 minutes. Turn the heat to medium-low if the veggies are starting to burn.
Season the veggies with 2 teaspoons of Seafood Seasoning, and stir to combine.
Add the heavy cream to the pot, and stir to combine. If you lowered the heat, turn it back up to medium so that the cream starts to bubble.
Add the chopped potatoes, and stir. Seasoning with additional pink salt if desired.
Add the chicken stock, and stir to combine all ingredients. The soup will look a lot thinner at this point, that is okay.
Allow the soup to come to a boil, and then turn down to low. Let the soup cook for an hour with the lid partially on the pot. Once the soup has thickened, and the potatoes are fork tender, the soup is finished.
While the soup is simmering, fry the bacon on the stove top. Allow the bacon to drain on a paper towel.
Finely chop the bacon, and stir into the soup after the soup has simmered for an hour.
Serve and garnish with some chopped chives on top.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	458
Fat:	46 g
Carbohydrates:	4 g
Protein:	16 g
Cholesterol:	175 g
Sodium:	425 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.