The Pioneer Woman's Perfect Potato Soup

I am OBSESSED with this soup. Anyone who knows me knows how much I love The Pioneer Woman, and this is one of her best recipes. I like to make a batch of this and then freeze it in glass Tupperware containers. They make a great lunch when you need to grab something on the way out the door. 

All of the pictures are from her website, but I wanted to share them to show the steps along the way. 

I should also mention that I prefer the soup without parsley, so I left it out of her original recipe. You may see some in the pictures, but that's why. 

Directions

 

Here’s how I make it:

 
The Cast of Characters: Small Russet potatoes, carrots, celery, onions, milk, flour, light cream, salt, pepper, Cajun spice and thin bacon. 

 
Start by slicing the bacon into small pieces…

 
 
 
This is about six slices. 

 
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.

Throw the veggies in the pot over medium heat and let them start cooking. 

While they’re cooking, grab the potatoes.

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!).

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…

Use your immersion blender to blend the soup until smooth. Then...

 
...don’t forget 1/4 to 1/2 cup of light cream. 

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.

Look how lovely!

 
But wait! There’s more! Grate up a little bit of your favorite cheese. Absolutely any kind is fine.

To serve it up, sprinkle on a little extra parsley before adding some of the grated cheese…

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
• 3 Tablespoons All-purpose Flour
• 1 cup Milk
• 1/2 cup Light Cream
• 1/2 teaspoon Salt, More To Taste
• Black Pepper To Taste
• 1/2 teaspoon Cajun Spice Mix
• 1 cup Grated Cheese Of Your Choice

INSTRUCTIONS

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. 

Use an immersion blender to make the soup nice and smooth. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir.

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

•