6 strips bacon cut into ½" pieces (reserve rendered fat)
1 diced onion
5 ribs of celery cut in half and chopped
5 cups russet potato cut into ¾" cubes
32oz vegetable stock
½ cup heavy cream
¼ cup pickled jalapenos chopped fine
Salt and pepper to taste
shredded cheese for garnish
extra virgin olive oil for garnish
Instructions
Cut the 6 strips of bacon into ½" strips and place into a heavy bottom soup pot and cook until crispy
Using a slotted spoon to remove crisp bacon and pour rendered fat into a small heatproof dish
Put 2tbsp of the reserved bacon fat back into the pot and add the diced onion and cook for 3-4 minutes
Add celery and cook for 4-5 minutes
Add 2tbsp more bacon fat and add the cubed potatoes and cook for 5 minutes
Pour in vegetable stock, cover and bring to a boil, reduce to a simmer and cook for 15 minutes or until the potatoes are cooked through
Remove ⅓ of the potatoes and stock and set aside
Use an immersion blender to blend the potatoes and stock in the pot until smooth
Add heavy cream, chopped jalapenos and set aside potatoes and mix together until combined
Add salt and pepper to taste and serve immediately garnished with crisp bacon, shredded cheese and drops of extra virgin olive oil. Add a slice of pickled jalapeno if you like it spicy
Recipe by Only From Scratch at https://www.onlyfromscratch.com/homemade-potato-soup/