Perfect Potato Soup

I love soup, especially potato soup. I could eat it on a 100 degree day and be just ok with that. I found a recipe from the Pioneer Woman a couple weeks ago that looked super yummy and easy so I decided to try it out on my family tonight. It was pretty cheap for ingredients too. So if you are looking for a good soup recipe on a cold (or even not cold) day try this out. (I didn't top with cheese cause I didn't have any but I'm sure my two would have loved it) I also didn't take out parts and blend it in the blender, I did smash it up with a potato smasher but we like the potato chunks. I also made this in my Ninja cooker which made it a one pot wonder. ;-)

http://thepioneerwoman.com/cooking/2013/01/perfect-potato-soup/

Perfect Potato Soup
Prep Time:Print RecipeIngredients

• 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

 10 Minutes

 

Cook Time:

 20 Minutes

 

Difficulty:

 Easy

 

Servings:

 12

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.