Creamy Potato Barley Soup

• Meat

  • 2 slices Bacon

• Produce

  • 1 cup Carrots
  • 1/4 cup Leeks
  • 1/4 cup Parsley, fresh
  • 1 lb Red potatoes
  • 1 Yellow onion

• Canned Goods

  • 32 oz Chicken broth

• Pasta & Grains

  • 1 cup Barley, cooked

• Baking & Spices

  • 1 Pinch Red pepper flakes
  • 1 Plenty Salt and pepper

• Dairy

  • 1/4 cup Butter
  • 1/4 cup Half and half
  • 1/3 cup Milk

Found on thealmondeater.com

Description

Ingredients

• ¼ cup butter
• 1 yellow onion, diced
• 1 cup carrots, chopped
• ¼ cup leeks, chopped
• ¼ cup fresh parsley, chopped
• 1 lb. red potatoes, peeled and chopped (or 3 Idaho potatoes)
• 32 oz. chicken broth
• ⅓ cup milk
• ¼ cup half and half
• Plenty of salt and pepper
• Pinch of red pepper flakes
• 2 slices bacon, chopped
• 1 cup cooked barley

Directions

• Heat butter in a large saucepan over low-medium heat; add chopped onion, carrots, leeks, and parsley to the saucepan, stirring occasionally.
• While vegetables are heating up, peel and chop the potatoes and then add the potatoes and chicken broth to the saucepan.
• Turn heat up to high and bring mixture to a boil. Boil for a few minutes before reducing heat to low-medium. Slowly stir in milk, half and half, salt and pepper, and red pepper flakes. Continue cooking soup until potatoes are soft.
• While mixture is simmering, cook barley in a separate saucepan, and bacon in a skillet; set both aside.
• Take HALF of the potato soup and add it to a blender. Wait a few minutes for it to cool off a bit, and then blend for 10 seconds or so. Be careful, as the blender will be hot. Pour blended soup back into the saucepan with the potatoes and then stir in the barley and bacon.
• Pour soup into bowls, add additional salt and pepper (and maybe even an extra tablespoon of half and half) and enjoy!