Creamy Potato Soup
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Creamy Potato Soup
Category
Soups and Breads
Author:
Submitted by Charlene Hunt, Fustini's Petoskey

Ingredients
Ingredients
- 3 lbs. yellow potatoes peeled and diced
- 2 medium carrots, peeled and diced
- 1 small onion, diced
- 3 cloves of garlic minced
- 1 large broccoli crown chopped into bite-sized pieces
- 4 tablespoons Fustini's Herbs de Provence olive oil
- 1 tablespoon Fustini's Tuscan spice blend
- 4 tablespoons all-purpose flour
- ½ gallon whole milk
- 8 oz. shredded sharp cheddar
- 1 lb. bacon, cut into small pieces
- 3 green onions (greens only cut on a bias for garnish)
- 48 oz. chicken broth
- Fustini's Black Truffle salt
Directions
- In a heavy bottom stock pot or Dutch oven, cook the bacon pieces until crisp. Remove from pan and reserve bacon drippings.
- While your bacon is cooking, in a medium stock pot, put your potatoes, carrots, and enough stock to cover ½, inch above the veggies. Bring to a boil and cook until potatoes are just fork-tender. Turn off the burner, add the chopped broccoli, and cover. Set aside.
- In the pan with your bacon drippings, add diced onion. Sauté, over medium heat for 2-3 minutes until just starting to soften. Add olive oil, garlic, and Tuscan spices. Sauté, until onions are cooked through. Add the flour and stir until the oil and flour make a thick rue. Add milk, 1 cup at a time, and continue to stir until thick and you have used all (or most of your milk. If using half and half or heaving cream, reduce the amount of flour you use). Once you have made your bechamel sauce, add the shredded cheese and stir until it is all incorporated.
- With a slotted spoon, transfer your vegetables to the cream sauce without adding too much stock. When all the veggies are incorporated, add enough of the reserved chicken stock to make the soup your desired consistency. Let simmer for 15 minutes stirring often. Add half of the cooked bacon to the soup. Add black truffle salt to taste. Serve in a bowl or bread bowl and top with reserved bacon and green onions.