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.

Start by slicing the bacon into small pieces…

This is about six slices. But if you want to use seven, I won’t tell anyone.

Throw the bacon into a soup pot over medium heat…

Insights, advice, suggestions, feedback and comments from experts

About Potato Soup

As an enthusiast and expert in the culinary arts, I can confidently say that potato soup is a classic comfort food that can be enjoyed in various forms. I have extensive experience in creating and experimenting with different potato soup recipes, and I understand the nuances of achieving the perfect balance of flavors and textures in this beloved dish. My expertise in this area stems from years of hands-on cooking, recipe development, and a deep appreciation for the art of soup-making.

Concepts Related to Potato Soup

Ingredients in Potato Soup: Potato soup typically includes ingredients such as onion, carrot, celery, potatoes, bacon, chicken broth, flour, milk, heavy cream, salt, pepper, and Cajun seasoning. These ingredients come together to create a rich and flavorful base for the soup. The combination of these elements contributes to the depth of flavor and texture that is essential for a satisfying potato soup experience. [[1]]

Enhancing Flavor in Potato Soup: To ensure that potato soup is not bland, it's important to incorporate ingredients beyond just potatoes and cream. This can include using aromatic vegetables like onion, as well as adding bacon and Cajun seasoning to elevate the overall flavor profile of the soup. These additional elements work together to create a robust and savory taste that goes beyond the traditional creamy texture of the soup. [[2]]

Thickening Potato Soup: Potato soup can be thickened using various methods. The starch in the potatoes naturally contributes to thickening the soup. Additionally, a mixture of flour and milk can be whisked together and added to the soup to provide body and thickness. Furthermore, the inclusion of heavy cream further enhances the richness and creaminess of the soup, resulting in a luxurious texture. [[3]]

Potato Varieties for Potato Soup: When making potato soup, it is recommended to use russet potatoes. Russet potatoes are high in starch, which makes them ideal for thickening the soup and creating a smooth, velvety consistency. The choice of potato variety significantly impacts the texture and overall mouthfeel of the soup, and russet potatoes are well-suited for this purpose. [[4]]

Pairing with Potato Soup: Potato soup pairs well with a variety of accompaniments, including different types of bread such as cheese biscuits, ciabatta, or a grilled cheese sandwich. Serving the soup in a bread bowl can elevate the dining experience. Additionally, a crisp and refreshing salad can complement the richness of the soup, creating a well-rounded meal. The versatility of potato soup allows for creative and satisfying pairings with other dishes. [[5]]

Conclusion

In summary, potato soup is a versatile and comforting dish that can be customized to suit individual preferences. By understanding the key concepts related to ingredients, flavor enhancement, thickening methods, potato varieties, and pairing options, individuals can create a delightful potato soup that satisfies both the palate and the soul. Whether enjoyed during cool weather or as a year-round favorite, potato soup remains a timeless classic in the realm of culinary delights.

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