I got my first cold of the season this week, so I was really grateful when I felt well enough to be up and cooking for my family again last night. I had plenty of organic russet potatoes in the pantry and homemade chicken stock taking up space in my freezer; and even though it’s not exactly cold and gloomy here – it is dark and rainy! I pinned this recipe from The Pioneer Woman and went with it because she rarely steers me wrong.
Verdict: This was really tasty and the whole family enjoyed it – even my picky daughter! I served this with Parmesan garlic bread because what is soup with out some extra carbs for dunking? ( I will share that new recipe with you all soon). I will make this again and it makes a big batch and would be perfect for potlucks or to split and bring to a family in need. Thanks for reading, enjoy!
Perfect Potato Soup – adapted from The Pioneer Woman
- 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 homemade chicken stock
- 3 Tablespoons All-purpose Flour
- 1 cup Milk
- 1/2 cup Heavy Cream
- 1/2 teaspoon Salt, More To Taste
- Black Pepper To Taste
- 1/2 teaspoon Cajun seasoning
- 1 teaspoon Minced Fresh Chives or parsley
- 1 cup Grated Cheddar
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 chives, grated cheese and crisp bacon pieces.
Kudos for making potato soup colorful! It sounds and looks delicious.
Thanks! I hope you try it 🙂
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Found this recipe today and made it for dinner. The whole family loved it! I did use a couple extra potatoes and a little extra cream. Will definitely have it in the dinner rotation this fall and winter!
I’m glad you enjoyed it and made it your own :)Thanks for stopping by!
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