Tuesday, 20 October 2015

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:

 
DSC_8336The Cast of Characters: Small Russet potatoes, carrots, celery, onions, milk, flour, light cream, salt, pepper, Cajun spice and thin bacon.
 

 
DSC_8339Start by slicing the bacon into small pieces…

 
 
 
DSC_8342This is about six slices. 

 
DSC_8344Throw the bacon into a soup pot over medium heat…

 
DSC_8356And stir it around until the fat is rendered and the bacon is crisp. 

 
DSC_8359Remove the bacon from the pot...

 
DSC_8361And try with all your might not to eat it. 

Note that this will be difficult. 

 
DSC_8345Next, peel an onion and cut it in half…

DSC_8346Then, in each half, cut vertical slices…

DSC_8348Then cut in the other direction…

DSC_8354To dice!

DSC_8358After that: The celery!

DSC_8362Slice two or three stalks into thinner strips…

DSC_8363Then cut the strips into a dice. 

DSC_8365Next come the carrots. I don’t peel them, because then I feel rustic. I just scrub them really well…

DSC_8366Then I lop off the ends…

DSC_8370Cut them into sticks... 

DSC_8371And cut the sticks into a dice.

DSC_8374Now you’ve got the basics ready!

DSC_8378Pour off most of the bacon grease from the pot, but leave a little in the pot.

DSC_8380Throw the veggies in the pot over medium heat and let them start cooking. 

DSC_8337While they’re cooking, grab the potatoes.

DSC_8382Peel them…

DSC_8386Cut them into sticks…

DSC_8393And dice them till you have a big pile! 

DSC_8398Throw 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.

DSC_8399Add plenty of salt (the potatoes need it!).

DSC_8401Next, add plenty of pepper. 

DSC_8407Finally, add a bunch (about 6 to 8 cups) low sodium chicken broth…

DSC_8414Then bring it to a boil and let it cook for about ten minutes, till the potatoes are starting to get tender.

DSC_8409While it’s cooking, mix together some milk and flour and whisk it till it’s smooth.

DSC_8419Pour it into the soup, then let it cook for another five minutes, until it’s got a little more body to it. 

DSC_8423By now, the veggies are nice and soft…

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


 
DSC_8441...don’t forget 1/4 to 1/2 cup of light cream. 

DSC_8443Stir it around over low heat to make sure it’s thoroughly heated, and use this opportunity to taste it and adjust the seasonings.

DSC_8464In 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.

DSC_8456Look how lovely!

 
DSC_8468But wait! There’s more! Grate up a little bit of your favorite cheese. Absolutely any kind is fine
.

DSC_8501To serve it up, sprinkle on a little extra parsley before adding some of the grated cheese…

DSC_8505


  • 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
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.

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