This soup is the perfect consistency. It comes out thick but not lumpy. Creamy but not water. The blend of ingredients works together nicely to create a soup that is just right. I have cooked this for potlucks by doubling the recipe and putting it in a slow cooker. It’s always a huge hit! Check out what they are saying about this recipe over at The Pioneer Woman:
“Perfect for a cold winter’s day, especially!! I’m definitely making this for my husband”
I did make this for my hubby and he absolutely loved it. He is picky about his potato soup and I finally found one that was the right thickness for him!
Ingredients
6 slices Oscar Mayer 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 Swanson Chicken Or Vegetable Broth
3 Tablespoons Gold Medal All-purpose Flour
1 cup Milk
1/2 cup Heavy Land O’ Lakes Cream
1/2 teaspoon Salt, More To Taste
Black Pepper To Taste
1/2 teaspoon Cajun Spice Mix
1 teaspoon Minced Fresh Parsley
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 batches in a blender/food process until completely smooth.
(***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 cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
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Quick Tip: Switch out bacon for diced ham.
Thanks again to The Pioneer Woman for this simple and delicious recipe.