2 ½cupsmirepoixroughly equal parts celery (2 stalks, carrots (2), and onions (½ of an onion), minced)
2garlic clovesminced
½teaspoonsalt
½teaspoonpepper
1teaspoonItalian Seasoning
2tablespoonsall purpose flour
1cupwhole milk
4cupschicken broth
6Yukon potatoespeeled and cubed
½cupspinachripped into pieces
4-6slicescooked baconcooked ahead of time on skillet, in microwave or in oven, cut into pieces with kitchen shears or knife.
½cupshredded cheddar or cheddar blend cheese
Instructions
Wash and/or peel celery and carrots. Mince and set aside in a medium bowl.
Mince onion and place in medium bowl with celery and carrots.
Peel and chop potatoes into roughly one inch chunks. Place in separate bowl.
In a stock pot, melt butter. Once melted add?mirepoix and cook until fragrant (2-3 minutes), stirring frequently. Add in garlic, salt, pepper and Italian seasonings.
After about a minute, add in flour and stir to coat vegetables.
Pour in milk and cook on low-medium heat for about 5 minutes. Then pour in half of chicken broth and stir.
Pour in potatoes carefully and cover with remaining broth.
Bring liquid to a slow boil and cook for 5 minutes. Then simmer for an additional 20 minutes until potatoes are tender with a fork.
Add in spinach pieces and stir.
If desired, use an immersion blender to break up larger chunks of veggies and potatoes (completely optional but makes for a fun texture and creaminess!)
Using a ladle, pour into soup bowl. Top with bacon and cheese.
If soup is too thick, pour in a splash of broth or cream.
Notes
Keep in fridge for up to one week.Once cooled, pour into a plastic bag and lay flat in freezer. Freeze for up to 6 months.