Yesterday I made Pioneer Woman’s Potato Soup. Like her, I too am very picky about potato soup. So many recipes I’ve tried have either been too thick, runny or not well seasoned. However, I was really pleased with her recipe and would recommend trying it!
I ended up making a few changes and only made half of the soup because I really am not a fan of leftover potato soup, it just never heats up the same! Anyone agree with me?
Here is her recipe with a few of my own substitutions:
- 6 slices Thin Bacon, Cut Into 1-inch Pieces
- ½ whole Medium Onion, Diced
- 1½ whole Carrots, Scrubbed Clean And Diced
- 4 whole Small Russet Potatoes, Peeled And Diced
- 4 cups Low Sodium Chicken Or Vegetable Broth
- 1½ Tablespoons All-purpose Flour
- ½ cup Milk
- ¼ cup Heavy Cream
- ½ teaspoon Salt, More To Taste
- Black Pepper To Taste
- 1 cup grated cheddar cheese
- 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. *Try really hard not to burn the bacon! Next time I will use my fool proof way - my microwave bacon tray.
- Return the hot to medium-high heat and add the onions and carrots. Stir and cook for 5 minutes or so, then add the diced potatoes. Cook for 10 minutes, seasoning with salt and pepper.
- 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 ⅔ the soup and blend in a blender/food process until completely smooth *I personally did not like the chunks of carrot that were left, so I will blend the whole soup next time.
- 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.
- Serve in bowls garnished with grated cheese and crisp bacon pieces.
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