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cooking instructions for meal

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Prep Time 1 hour 10 minutes

Ingredients
  

  • Ingredients:
  • 4 large Yukon Gold or Russet potatoes peeled and diced
  • 1 medium onion chopped
  • 2 carrots diced
  • 2 celery stalks sliced
  • 1 leek sliced
  • 3 cloves garlic minced
  • 4 strips of bacon optional
  • 4 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish

Instructions
 

  • Cooking Instructions:
  • Start by preparing all your ingredients. Peel and dice the potatoes and carrots, chop the onion, slice the celery and leek, and mince the garlic. Set everything aside.
  • In a large pot, cook the bacon over medium heat until crispy. Once cooked, remove the bacon and set it aside, leaving the drippings in the pot.
  • Add the chopped onion, carrots, celery, and leek to the pot with the bacon drippings. Sauté the vegetables for about 5-7 minutes until they are softened and fragrant.
  • Add the diced potatoes to the pot, followed by the chicken or vegetable broth, bay leaf, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
  • After cooking, remove the bay leaf. Use an immersion blender to blend the soup to your desired consistency—smooth or chunky. If you prefer a creamier texture, blend longer.
  • Serve the soup hot, garnished with crumbled bacon (if using) and fresh herbs. Enjoy it with crusty bread or pretzels for a complete meal.