It was an overcast day -a soup day. I have a list of different soup recipes I want to try. On top of the list was a Potato Soup recipe from The Pioneer Woman Cooks. This soup looked and sounded delicious with all the great veggies -potatoes,carrots, celery, and onions. Seasoned with salt, pepper and Cajun seasoning. All of the ingredients are cooked together in a creamy broth.
After the veggies are cooked in chicken broth with some milk, about 2/3 cup of the veggies are puréed. Next you stir in some cream. Ladle in bowls and top with some bacon and cheese.
I really enjoyed this soup. The Cajun seasoning added a wonderful flavor to this soup. To me, this soup was more like a chowder. Great for a quick cup for lunch or a bowl for dinner.
Potato Soup
From The Pioneer Woman Cooks
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 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.
Makes 12 servings
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.
Makes 12 servings
Very creamy and delicious!
ReplyDeleteSounds wonderful, Geri! And perfect for the weekend as we're expected to dip into the teens :(
ReplyDeleteLovely, creamy soup! Sounds perfect! Thanks for sharing!
ReplyDeleteYour soup looks delicious! It was a favorite soup of my parents when I was growing, and is of Bill's also. This sounds like a great recipe of it that I would like with the addition of other veggies and bacon and cheese. Thanks!
ReplyDeletethat's "growing up." :-)
ReplyDeleteLook delicious!
ReplyDeleteI love this type of soup!
xo