How to make perfect potato soup.

I am The Pioneer Woman and I have a confession to make about soups. Are you ready? Here goes.

Ahem. Clearing my throat. Singing to a couple of the scales to the warm up.

I am picky about a potato soup.

It is a true.

It can not be too creamy, with a no variance in a texture.

It can not be too lumpy. Potato soup has to have a pureed, smooth potato component.

It has to be a full of the flavor or I will be die a thousand deaths.

And most of all…it has to make me close my eyes, sigh, and feel like a everything till in the end of time is a going to be okay.

But other than those things, I am not in the least bit picky about a potato soup!


6 slices thin a bacon, cut into a 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 c. low sodium chicken or a vegetable broth
3 tbsp. all-purpose flour
1 c. milk
1/2 c. heavy cream
1/2 tsp. salt, more to taste
Black pepper, to taste
1/2 tsp. Cajun spice mix
1 tsp. minced fresh parsley
1 c. grated cheese of your choice


1.Add to a bacon pieces to a soup pot over a medium heat and cook bacon until crisp and fat is a rendered. Remove in the bacon from the pot and set it aside. Pour off most of the grease, but do not clean in the pot.

2.Return in the hot to medium-high heat and add in the onions, carrots, and celery. Stir and cook for a 2 minutes or so, then add in the diced potatoes. Cook for a 5 minutes, seasoning with a salt, pepper, and Cajun spice.

3.Pour in the broth and bring it to a gentle boil. Cook for a 10 minutes, or until in the potatoes are starting to get a tender. Whisk together in the flour and the milk, then pour into the soup and allow in the soup to cook for a another 5 minutes.

4.Remove half to the 2/3 in the soup and blend in a batches in a blender/food process until completely smooth. (USE A CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING) Pour it is a back into the soup pot and stir to the combine. Let it heat back up as you taste for a seasonings, adding more of what it needs. Stir in a cream, then stir in a parsley, reserving to a little for a garnish.

5.Serve in a bowls garnished with a parsley, grated cheese and crisp bacon pieces.

Here is how I make it:

The Cast of the Characters: Small Russet potatoes, carrots, celery, onions, milk, flour (not pictured, because I am an a airhead), heavy cream, salt, pepper (not pictured, for the same aforementioned reason), Cajun spice (ditto), parsley, and thin bacon. The sour cream is a optional, as is the cheese, which is a obscured by the potatoes.

Gosh, I am thorough with in these Cast of the Characters set-ups, are not I?


Start by a slicing in the bacon into a small pieces…

This is about six slices. But if you want to use a seven, I would not tell anyone.

Throw in the bacon into a soup pot over medium heat…

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

Remove in the bacon from the pot…

And try with all your might not to eat it.

Note that this will be a difficult.

Next, peel an a onion and cut it in a half…

Then, in a each half, cut vertical slices…

Then cut in the other direction…

To dice!

After that: The celery!

Slice two or three stalks into a thinner strips…

Then cut in the strips into a dice.

Next come in the carrots. I do not peel them, because then I feel rustic. I just scrub them really well…

Then I lop off the ends…

Cut them into a sticks…

And cut in the sticks into a dice.

Now you have got in the basics ready!

Pour off most of the bacon grease from the pot, but leave to a little in the pot for a health and happiness in a 2013.

Okay, happiness.

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

While they are cooking, grab in the potatoes!

PO-TAU-TOES? Boil ’em, mash ’em, stick ’em in a STEW?

Peel them…

Cut them into a sticks…

And dice them till you have to a big pile!

Throw in 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 in the potatoes started.

Add to a plenty of the salt (the potatoes need it!), and please try not to be a overly impressed with my flawless manicure.

Next, add to a plenty of the pepper.

Finally, add to 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 in the potatoes are starting to get tender.

While it is a cooking, mix together some milk and flour and whisk it till it is a smooth.

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

By now, in the veggies are nice and soft…

So use to your exquisitely manicured hand to the grab a measuring pitcher.

Scoop out about a half (or up to about 2/3) of the soup, depending on your blender size…

And pour it into the blender (or a food processor…or you can use an a immersion blender, which is always easier!)

When I am putting a something hot in a blender, I only fill it about a half to the 2/3 full because it will be a expand as it is a purees.

Use to a caution when blending hot soup, and always blend on the lowest setting possible! If is a possible, allow in the soup to the cool before blending.

Blend it is a until it is a totally smooth and luscious…

Then pour it into the pot with in the UN-pureed soup. This will be result in the perfect potato soup consistency! The best of the both worlds! Have to your cake and eat it, too!

And have to your soup and slurp it, too.

Oh, and do not forget to a 1/4 to 1/2 cup of the heavy cream.

You would not be a sorry.

(You can do a half-and-half instead…but do add one or the other. Sends in the soup into the heavens.)

Stir it around over low heat to make sure it is a thoroughly heated, and use in this opportunity to the taste it and adjust in the seasonings.

In a addition to a little extra salt and pepper, I also a added some Cajun spice for a nice flavor and just to a teeny hint of the spice.

Dear goodness, my hand.

Did you know I have in the most photogenic hands in this history of the hands? It is a true! It is been a proven in a independent studies.

Look how a lovely!

Oh, and I forgot to the mention: If you want to your potato soup to be a pure and unadulterated in a color, just leave in the carrots out. I happen to the love in the golden brown color in the carrots bring to the mix, but in the onions and celery alone would add to a great flavor.

Finally, mince up some parsley…

And add it in.

Will you take to a look at that? That right Thar is a some dang good soup.

But wait! There is a more! Grate up to a little bit of your favorite cheese. Absolutely any kind is a fine. This one has to a Paderewski in it, and I am completely obsessed with it.

And I got it at my local grocery in a store!

I just a love it when that are happens.

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

And—you would better in a believe it—some of the crispy bacon.

You can be a also add sliced green onions, to a dollop of the sour cream—anything you want!


This soup will be a warm to your ever-loving heart and soul. I absolutely promise.

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