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STS Cookin': Potato Soup

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I know, I know, I'm positively spoiling you guys with recipes in back to back weeks. But I've been busy cooking recently and I wanted to share a soup recipe. Yes, soup is infinitely better during the cold winter months, but I am a fan of soup year round and this one is pretty fantastic.

This recipe comes from the Pioneer Woman blog. You may recognize her recipes from her Food Network show as well. She does some great stuff, especially if you want a meal that is a little more involved.

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 Or Vegetable Broth

3 Tbsp All-purpose Flour

1 cup Milk

1/2 cup 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 cup Grated Cheese, I used cheddar

Instructions:

1. Add bacon pieces to a pot over medium heat and cook bacon until crisp and fat is rendered.

2. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

3. Return the hot to medium-high heat and add onions, carrots, and celery.Stir and cook for 2 minutes.

4. Add the diced potatoes and cook for 5 minutes. Season with salt, pepper, and cajun spices.

5. Add the chicken broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes become tender.

6. Whisk the flour and milk together, then add to the soup and  cook for another 5 minutes.

7. Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. Be careful when blending hot liquids.

8. 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.

9. Add in cream, then stir in parsley. Allow it to heat completely before serving.

10. Serve in bowls using the bacon, cheese, and extra parsley to garnish.