I'm The Pioneer Woman and I have a confession to make about soup recipes. Are you ready? Here goes...
*Ahem.*
*Clearing my throat.*
*Singing a couple of scales to warm up.*
I'm picky about potato soup.
It's true.It can't be too creamy, with no variance in texture.It can't be too lumpy. Potato soup has to have a pureed, smooth potato component.It has to be full of flavor or I'll die a thousand deaths.And most of all... it has to make me close my eyes, sigh, and feel like everything till the end of time is going to be okay.But other than those things, I'm not the least bit picky about potato soup! This creamy souprecipe checks all the boxes. It's been a reader favorite since I shared the recipes approximately 57,958 years ago, and it's my all-time favorite! It's just so darn good when the weather starts getting cool, but I'd also eat it in the dead of summer. Like I said: darn delicious!
What ingredients are inpotato soup?
There's onion, carrot, celery, and potatoesthat get cooked downin the tiniest bit of bacon grease. Then goes in chicken broth, some flour and milk, and eventually heavy cream. There's some salt, pepper, and Cajun seasoning, too, for flavor. To serve it, you sprinkle on some crispy bacon bits and shredded cheese!
Why does my potato soup have no flavor?
Bland potato soup is evil and must be destroyed. What you should know is that ittakes more than just potatoes and cream to make great potato soup.This recipe is anything but bland because it also uses ingredients like onion, bacon, and Cajun seasoning to deepen the flavor from every angle.
What thickens up potato soup?
First, the starch in thepotatoes will help thicken it. I also whisk together some flour and milk and add it to the soup to give it some body.There's heavy cream in it, too. Heavy cream is nice and thickon its own, but it gives the soup next-level thick, richcreaminess.
What kind of potatoes are used in potato soup?
Of all the different types of potatoes, I'd recommendusing russet potatoes for making this soup. They're high in starch, which means they'll help thicken the soup.
What is good with potato soup?
Any sort of bread—cheese biscuits, a slice of ciabatta, or even a grilled cheese sandwich. Serving it in a bread bowl would be over-the-top in the very best way. It's also exceedingly delicious paired with a crisp, refreshing salad recipe.
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- Yields:
- 12 serving(s)
- Prep Time:
- 10 mins
- Cook Time:
- 20 mins
- Total Time:
- 30 mins
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
- 1/2 tsp.
kosher salt, plus more to taste
Black pepper, to taste
- 1/2 tsp.
Cajun spice mix
- 8 c.
low sodium chicken or vegetable broth
- 3 Tbsp.
all-purpose flour
- 1 c.
milk
- 1/2 c.
heavy cream
- 1 tsp.
minced fresh parsley
- 1 c.
grated cheese of your choice
Directions
- Step1To a soup pot over medium heat, add the bacon pieces and cookuntil crisp and thefat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
- Step2Return the pot to medium-high heat and add the onion, carrot, 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.
- Step3Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes start to get tender. Whisk together the flour and the milk, then pour itinto the soup and allow the soup to cook for another 5 minutes.
- Step4Remove half to two-thirds of the soup and blend, in batches, in a blender orfood processor until completely smooth. (Note: Use caution when blending hot soup; if possible, allow the soup to cool before blending.) 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 thecream, then stir in the parsley, reserving a little for garnish.
- Step5Serve in bowls with parsley, cheese, and crisp bacon pieces.
Here's how I make it:
The Cast of Characters: Small Russet potatoes, carrots, celery, onions, milk, flour (not pictured, because I'm an airhead), heavy cream, salt, pepper (not pictured, for the same aforementioned reason), Cajun spice (ditto), parsley, and thin bacon. The sour cream is optional, as is the cheese, which is obscured by the potatoes.
Gosh, I'm thorough with these Cast of Characters set-ups, aren't I?
Not.
Start by slicing the bacon into small pieces…
This is about six slices. But if you want to use seven, I won’t tell anyone.
Throw the bacon into a soup pot over medium heat…
And stir it around until the fat is rendered and the bacon is crisp.
Remove the bacon from the pot…
And try with all your might not to eat it.
Note that this will be difficult.
Next, peel an onion and cut it in half…
Then, in each half, cut vertical slices…
Then cut in the other direction…
To dice!
After that: The celery!
Slice two or three stalks into thinner strips…
Then cut the strips into a dice.
Next come the carrots. I don't peel them, because then I feel rustic. I just scrub them really well…
Then I lop off the ends…
Cut them into sticks…
And cut the sticks into a dice.
Now you've got the basics ready!
Pour off most of the bacon grease from the pot, but leave a little in the pot for health and happiness in 2013.
Okay, happiness.
Throw the veggies in the pot over medium heat and let them start cooking.
While they're cooking, grab the potatoes!
PO-TAY-TOES? Boil 'em, mash 'em, stick 'em in a STEW?
(Name that movie.)
Peel them…
Cut them into sticks…
And dice them till you have a big pile!
Throw the potatoes into the pot with the veggies and stir them all together. Let them cook for about 5 minutes or so, just to get the potatoes started.
Add plenty of salt (the potatoes need it!), and please try not to be overly impressed with my flawless manicure.
Next, add plenty of pepper.
Finally, add a bunch (about 6 to 8 cups) low sodium chicken broth…
Then bring it to a boil and let it cook for about ten minutes, till the potatoes are starting to get tender.
While it's cooking, mix together some milk and flour and whisk it till it’s smooth.
Pour it into the soup, then let it cook for another five minutes, until it's got a little more body to it.
By now, the veggies are nice and soft…
So use your exquisitely manicured hand to grab a measuring pitcher.
Scoop out about half (or up to about 2/3) of the soup, depending on your blender size…
And pour it into the blender (or food processor…or you can use an immersion blender, which is always easier!)
When I'm putting something hot in a blender, I only fill it about half to 2/3 full because it will expand as it purees.
***Use caution when blending hot soup, and always blend on the lowest setting possible! If possible, allow the soup to cool before blending.***
Blend it until it's totally smooth and luscious…
Then pour it into the pot with the un-pureed soup. This'll result in the perfect potato soup consistency! The best of both worlds! Have your cake and eat it, too!
And have your soup and slurp it, too.
Oh, and don't forget 1/4 to 1/2 cup of heavy cream.
You won't be sorry.
(You can do half-and-half instead…but do add one or the other. Sends the soup into the heavens.)
Stir it around over low heat to make sure it's thoroughly heated, and use this opportunity to taste it and adjust the seasonings.
In addition to a little extra salt and pepper, I also added some Cajun spice for a nice flavor and just a teeny hint of spice.
Dear goodness, my hand.
Did you know I have the most unphotogenic hands in this history of hands? It's true! It's been proven in independent studies.
Look how lovely!
Oh, and I forgot to mention: If you want your potato soup to be pure and unadulterated in color, just leave the carrots out. I happen to love the golden brown color the carrots bring to the mix, but the onions and celery alone would add great flavor.
Finally, mince up some parsley…
And add it in.
Will you take a look at that? That right thar is some dang good soup.
But wait! There's more! Grate up a little bit of your favorite cheese. Absolutely any kind is fine. This one has peppadews in it, and I’m completely obsessed with it.
And I got it at my local grocery store!
I just love it when that happens.
To serve it up, sprinkle on a little extra parsley before adding some of the grated cheese…
And—you'd better believe it—some of the crispy bacon.
You can also add sliced green onions, a dollop of sour cream—anything you want!
This soup will warm your ever-loving heart and soul. I absolutely promise.
