Ree's *Perfect* Potato Soup Is Ready in 30 Minutes (2024)

I'm The Pioneer Woman and I have a confession to make about soup recipes. Are you ready? Here goes...

*Ahem.*

*Clearing my throat.*

*Singing a couple of scales to warm up.*

I'm picky about potato soup.

It's true.It can't be too creamy, with no variance in texture.It can't be too lumpy. Potato soup has to have a pureed, smooth potato component.It has to be full of flavor or I'll die a thousand deaths.And most of all... it has to make me close my eyes, sigh, and feel like everything till the end of time is going to be okay.But other than those things, I'm not the least bit picky about potato soup! This creamy souprecipe checks all the boxes. It's been a reader favorite since I shared the recipes approximately 57,958 years ago, and it's my all-time favorite! It's just so darn good when the weather starts getting cool, but I'd also eat it in the dead of summer. Like I said: darn delicious!

What ingredients are inpotato soup?

There's onion, carrot, celery, and potatoesthat get cooked downin the tiniest bit of bacon grease. Then goes in chicken broth, some flour and milk, and eventually heavy cream. There's some salt, pepper, and Cajun seasoning, too, for flavor. To serve it, you sprinkle on some crispy bacon bits and shredded cheese!

Why does my potato soup have no flavor?

Bland potato soup is evil and must be destroyed. What you should know is that ittakes more than just potatoes and cream to make great potato soup.This recipe is anything but bland because it also uses ingredients like onion, bacon, and Cajun seasoning to deepen the flavor from every angle.

What thickens up potato soup?

First, the starch in thepotatoes will help thicken it. I also whisk together some flour and milk and add it to the soup to give it some body.There's heavy cream in it, too. Heavy cream is nice and thickon its own, but it gives the soup next-level thick, richcreaminess.

What kind of potatoes are used in potato soup?

Of all the different types of potatoes, I'd recommendusing russet potatoes for making this soup. They're high in starch, which means they'll help thicken the soup.

What is good with potato soup?

Any sort of bread—cheese biscuits, a slice of ciabatta, or even a grilled cheese sandwich. Serving it in a bread bowl would be over-the-top in the very best way. It's also exceedingly delicious paired with a crisp, refreshing salad recipe.

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Yields:: 12 serving(s)
Prep Time:: 10 mins
Cook Time:: 20 mins
Total Time:: 30 mins

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
1/2 tsp.
kosher salt, plus more to taste
Black pepper, to taste
1/2 tsp.
Cajun spice mix
8 c.
low sodium chicken or vegetable broth
3 tbsp.
all-purpose flour
1 c.
milk
1/2 c.
heavy cream
1 tsp.
minced fresh parsley
1 c.
grated cheese of your choice

Directions

1. Step1To a soup pot over medium heat, add the bacon pieces and cookuntil crisp and thefat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
2. Step2Return the pot to medium-high heat and add the onion, carrot, 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.
3. Step3Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes start to get tender. Whisk together the flour and the milk, then pour itinto the soup and allow the soup to cook for another 5 minutes.
4. Step4Remove half to two-thirds of the soup and blend, in batches, in a blender orfood processor until completely smooth. (Note: Use caution when blending hot soup; if possible, allow the soup to cool before blending.) 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 thecream, then stir in the parsley, reserving a little for garnish.
5. Step5Serve in bowls with parsley, cheese, and crisp bacon pieces.

Here's how I make it:

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

Gosh, I'm thorough with these Cast of Characters set-ups, aren't I?

Not.