Thursday, May 30, 2013

Yummy Potato Soup

Yesterday was a rainy day and nothing sounded better than soup. I happened to have a bunch of potatoes lying around so potato soup it would be! And Pioneer Woman's Soup no less. I started by cutting the onions. If you don't have a pair of these, don't hesitate. Get some now! They are perfect for tear free onion cutting! I felt so stylish in them I continued cutting the carrots and celery with them on. Try not to be jealous!

And here is the best part of the soup. The BACON! Mmmm... LOVE ME SOME BACON!
After the bacon is cooked and you scoop it out of the pot, try not to eat it while you cook the rest of the soup. I bet you can't resist at least one piece.

 Here is my newest kitchen gadget. Costco had it on sale and I HAD to get it! It worked so well pureeing part of the soup.
And here it is! Toped with a little sour cream, bacon, cheese and green onion! I'm actually salivating as I think of it.
 And here was the true test. The kid test!
 And here is the recipe. Pioneer Woman's recipe to be exact . . .


  • 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 Or Vegetable Broth
  • 3 Tablespoons All-purpose Flour
  • 1 cup Milk
  • 1/2 cup Heavy Cream
  • 1/2 teaspoon Salt, More To Taste
  • Black Pepper To Taste
  • 1/2 teaspoon Cajun Spice Mix
  • 1 teaspoon Minced Fresh Parsley
  • 1 cup Grated Cheese Of Your Choice

Preparation 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.
Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. 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 cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

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