Every item on this page was potato soup recipe by The Pioneer Woman team. The site may earn a commission on some products. Perfect Potato Soup Potato soupthe way I love it! Simple, delicious, and warms your soul.
Singing a couple of scales to warm up. It can’t be too creamy, with no variance in texture. Potato soup has to have a pureed, smooth potato component. It has to be full of flavor or I’ll die a thousand deaths.
But other than those things, I’m not the least bit picky about potato soup! This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. 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. 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. 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? But if you want to use seven, I won’t tell anyone.
And stir it around until the fat is rendered and the bacon is crisp. And try with all your might not to eat it. Note that this will be difficult. Then cut the strips into a dice.