A wonderfully warm soup, made with wholesome ingredients, seems to fit the bill in January. If you’re from a warmer climate – well lucky you! For the rest of us it can get downright freezing (single digit temps here for most of the week!) and a hot soup warms you to your core. Especially one this creamy and delicious.
This week we’ve seen temperatures below zero at night and not much warmer during the day! The snow has piled up in the yard and on the deck, and going outside for even a few minutes can chill you to the bone. The other day I was out running errands and by the time I got home, I just couldn’t warm up, so I put on a pot of soup for dinner.
When using wholesome ingredients, this will nourish your family and keep them asking for more. Even my non soup lovers gobble this up and ask for more!
Basically this soup is the bomb.
It’s even a great one to freeze for later. I routinely double the recipe and save half for later as it makes for easy lunches for Todd and a quick dinner when we’ve been busy.
- 6 medium potatoes, cubed (about 4-5 cups)
- 1 large onion, chopped
- 2-4 cloves of garlic (use to taste)
- 1½ cups sliced carrots
- 1½ cups sliced celery
- 3 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon salt (more to taste)
- ½ teaspoon pepper
- 1 cup cream
- 8 strips bacon, cooked and chopped into small pieces
- ¼ cup organic corn starch or arrowroot flour
- optional: shredded sharp cheddar
- Place all vegetables and broth into a large saucepan and cook over medium-low heat until vegetables are soft, about 20-25 minutes.
- Stir together the corn starch or arrowroot flour and the cream together and slowly pour the soup. Cover and let simmer on low for 10-15 minutes.
- Add in half the bacon, stir.
- Serve topped with bacon and cheese