Ingredients
- 2 tablespoons of butter
- 1/2 cup of diced onion
- 1/2 cup of diced celery
- 1/2 cup of diced carrots
- 2 cloves of garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 4 cups of peeled and diced potatoes
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of ground black pepper
- 1/2 teaspoon of salt
- 1 cup of half-and-half
- 1/2 cup of cooked and crumbled bacon
- 2 tablespoons of chopped fresh parsley, for garnishing
Directions
- Melt the butter in a large pot over medium heat.
- Add the onion, celery, carrots and garlic and cook, stirring often, until the vegetables are softened, about 5 minutes.
- Sprinkle the flour over the vegetables and stir to combine.
- Add the broth, potatoes, thyme, oregano, pepper and salt and stir to combine.
- Bring the soup to a boil, reduce the heat to low, cover and simmer until the potatoes are tender, about 20 minutes.
- Stir in the half-and-half and bacon and simmer until heated through, about 5 minutes.
- Garnish with parsley and serve.
Interesting Facts
- Potatoes are a great source of Vitamin C, Potassium, and Fiber.
- Potatoes are one of the oldest cultivated vegetables.
- Celery is a great source of Vitamin K, Vitamin A, and Potassium.
- Carrots are a good source of Vitamin A, Vitamin C, and Fiber.
- Garlic is a natural antibiotic and is a great source of Vitamin C and Manganese.
