The Pioneer Woman Tasty Kitchen
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Perfect Potato Soup

4.50 Mitt(s) 14 Rating(s)14 votes, average: 4.50 out of 514 votes, average: 4.50 out of 514 votes, average: 4.50 out of 514 votes, average: 4.50 out of 514 votes, average: 4.50 out of 5

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Level: Easy

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Description

Potato soup…the way I love it! Simple, delicious, and warms your soul.

Ingredients

  • 6 slices Thin Bacon, Cut Into 1-inch Pieces
  • 1 whole Medium Onion, Diced
  • 3 whole Carrots, Scrubbed Clean And Diced
  • 3 stalks Celery, Diced
  • 6 whole Small Russet Potatoes, Peeled And Diced
  • 8 cups Low Sodium Chicken Or Vegetable Broth
  • 3 Tablespoons All-purpose Flour
  • 1 cup Milk
  • ½ cups Heavy Cream
  • ½ teaspoons Salt, More To Taste
  • Black Pepper To Taste
  • ½ teaspoons Cajun Spice Mix
  • 1 teaspoon Minced Fresh Parsley
  • 1 cup Grated Cheese Of Your Choice

Preparation

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

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

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

Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

3 Comments

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Gail on 4.22.2014

This soup is great, have made it several times, very easy and everyone loves it. Careful with the bacon grease, it really doesn’t need much and I am thinking of leaving it out completely.

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Allison on 2.1.2013

So you might hate me for this, but we accidentally discovered that this potato soup makes for an AMAZING fish chowder base. Here’s what happened…I made the soup following the recipe, but when it came time to blend, my baby woke up, so I had to step away for a few minutes. My husband came along, saw the unblended soup in the pot, tasted it, and said, “You know what this needs? Clams!” As we had no clams, but did happened to have some haddock in the fridge, I cut it into chunks and tossed it in. I also added a small dollop of the “Better than Bouillon” fish stock paste to get that fish flavor throughout. Holy cow! It is really good, and this coming from someone who’s only indifferent to fish chowder. I know this may be an inauthentic way of making fish chowder, but I’m totally doing it again (and yes, eventually, I’ll try just the potato soup version). Thanks for the great recipe!!

Avatar of Erthangel49

Erthangel49 on 1.10.2013

The quickest soup I have made in a long time and very good! I left off the heavy cream and couldn’t tell the difference. The family loved it!

14 Reviews

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Mollie on 4.21.2014

I’ve made this soup several times as it is very easy. Its pretty good soup too but I agree with some other reviews – it needs way more seasoning! I added ATLEAST double of everything and possibly tripled the salt. Besides that I’ll make again. After adding more seasoning, it turns out delicious.
PS: if you’re planning on blending the whole soup mixture, only use 6 cups of broth. If you add all 8 cups, it’s a little too thin.

Avatar of Julie Bohrer

Julie Bohrer on 3.21.2014

This is a delicious variation on potato soup. I make it meatless. Instead of using the bacon fat I melt 2 TBsp of butter and I add a clove or two of minced garlic about a minute before adding the veggies. I also threw in 4 oz of cream cheese towards the end. Yumm, family loves it!

Avatar of Linda

Linda on 2.13.2014

I made this last night. It was delish! I did not use the cream, and I threw the cooked bacon into the pot at the end. Other than that I didn’t change a thing.

Avatar of Cathey

Cathey on 1.24.2014

Delicious, I added 3 leeks with the vegetables. Dash of smoked paprika with the cayenne and did not remove the bacon grease, since I had so many vegetables it need the grease to saute. The soup had a nice bacon flavor with the heat of the spice. We skipped the cheese, didn’t need it. Will make again, especially when it 5 degrees out like yesterday.

Avatar of lmgordontx

lmgordontx on 10.13.2013

This soup is so easy and everyone loves it. I use cheddar cheese and don’t add the Cajun spice as I have one who doesn’t like anything spicy and it is still yummy!

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