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Potato Soup

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Potato Soup
Submitted by:
Makes: 12 servings adjust
The soup can also be frozen.



  • 6 slices Thin Bacon, cut into 1" pieces

Step 1

Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat has rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.


  • 3 Carrots, scrubbed clean and diced
  • 3 stalks Celery, diced
  • 1 Onion, diced
  • 6 small Russet Potato, peeled and diced
  • 12 teaspoon Cajun Spice Mix, plus more if needed
  • Salt and Pepper

Step 2

Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with cajun spice, 1/2 tsp salt and some pepper.


  • 8 cups Low Sodium Chicken Broth, or vegetable broth
  • 1 cup Milk
  • 3 tablespoons Flour

Step 3

Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow to cook for another 5 minutes.


  • 12 cup Heavy Cream
  • 1 teaspoon Fresh Parsley, minced

Step 4

Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup and stir to combine. Let it heat back up as you taste for seasoning, adding more of what is needed. Stir in cream, then the parsley.


  • 1 cup Grated Cheddar Cheese

Step 5

Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.
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