So the question was asked at today’s #FNI what’s my favorite soup, which has to be

Creamy Potato Soup

Specifically, the creamy potato soup from Panera served with a nice piece of whole wheat French baguette.  (Though, I answered Beef Barley soup, but that was just pandering.)  Anyway, I got to thinking how a good creamy potato soup recipe would be just the thing for a great #MeatlessMonday post.

Except for one thing.  Bacon.

I’m pretty sure one of the things that makes Panera’s creamy potato soup so good is none other than bacon.  And yes,  bacon does taste good, but this is #MeatlessMonday and so we’re going to take it out and see if we can’t make a great soup anyway.

Creamy Potato Soup Recipe

See, I’m pretty confident that this soup is still going to rock–bacon or no because, frankly, it’s got a lot of cream and some butter in it.   And if there is anything better than bacon, it’s cream and butter, right?  However, we want to do something to replace a little of that bacony flavor, to which I’ve turned to Old Bay Seasoning.

Still with me?  Yeah, I don’t get it, either.  Best known as a seafood spice used in crab boils, there’s just something that reminds me about bacon when I add a little pinch of it to this soup.  Try it and see what you think.

Oh, and serving this soup with bread is not optional.  Bread and potato soup is a great combination and you needn’t worry about the whole carb thing.  As noted above, the soup is full of butter and cream.  It’s just not that healthy.

You will need:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, diced
• 1/2 stalk celery, finely diced
• 1/2 carrot, finely diced
• 2 tablespoons Old Bay
• 1 quart vegetable broth
• 4 potatoes, cut into 1/4 in dice
• 1 cup cream
• Bread

In a soup pot, add the oil and the butter.  Melt the butter over medium-high then add the onions, celery, and carrots with a pinch of salt.  Cook until the vegetables turn soft.

Then add the Old Bay and give it a stir.

Add the broth and then the potatoes.  Bring the broth to a boil and cook the potatoes until they are fork tender.  Then add the cream and bring to a boil again.

Once the soup is boiling, turn the heat down to a simmer.   Serve with your bread, perhaps topped with green onions and cheese.  Enjoy!

Thanks to atomicjeep for the pic.