This soup was seriously SO good. I was extremely stoked on it because #1 I’ve never made home made soup from scratch, well besides Crockpot Chicken Enchilada Soup. But that’s in the crockpot! So this was slightly different. The #2 reason I was stoked on it so much was because it turned out gooooood. Really good. So here’s the recipe. I found it on one of the best cooking sites out there, Pioneer Woman. She calls it the “Perfect Potato Soup” and it really is.
* I knew this recipe was gonna make A LOT of soup so I actually changed up the measurements a bit. It made about 2.5-3 servings which was perfect for us. If you want more, than you can just follow Pioneer Woman’s measurements!
- 3-4 slices Thin Bacon, Cut Into 1-inch Pieces ( I just cook strips and crumble up)
- 1 Half Medium Onion, Diced
- 3 whole Carrots, Scrubbed Clean And Diced
- 3 stalks Celery, Diced
- 3 whole Small Russet Potatoes, Peeled And Diced
- 3-4 cups Low Sodium Chicken Or Vegetable Broth
- 2 Tablespoons All-purpose Flour
- 1 cup Milk
- 1/2 cup Heavy Cream
- Salt, More To Taste
- Black Pepper To Taste
- 1 teaspoon Minced Fresh Parsley
Cook up your bacon, get it crumbled and set aside. Pioneer Woman said try very hard not to eat it. I just barely succeeded. (But not without a few nibbles….that’s utterly impossible).
Next, peel and get your onion chopped up.
Skin and chop up your potatoes.
Chop up your carrots and your celery. Pioneer Woman threw in these veggies and let them cook while she diced potatoes up but I just threw them all in together!
Throw your veggies in a pot over medium heat to get them cooking. I realllllly need to invest in some nicer and newer pots. Bigger too. Throw in some salt ‘n pepper. Let cook for about 5 minutes.
After you’ve let them cook a little bit, throw in your chicken broth. I used about 4 cups. If it looks like you need a little more then go ahead.
Bring it to a boil and let cook for about 10 minutes, until potatoes are nice and tender. While it’s cooking mix together your milk and your flour. Pour into pot after the 10 minutes.
Veggies should be niiiice and soft now. Here’s the part I had never known about. Grab a blender if you have one….or a food processor. Take about 2/3 to half of your soup and blend it or process it up. It expands a bit so don’t fill it up too much. Blend and then pour this back into your pot of soup. This gives it a perfect consistency. Who knew?! (Probably anyone who’s reading this haha).
Last main step! Seems like a lot of steps but…you could obviously put most of these “steps” together. I just like to take more pics :). Pour in your little bit of heavy cream.
Now throw some fresh parsley on top. Doesn’t this look GOOD? Even you don’t think it look good that’s alright…..just try making it! I promise you it is so good. We had giant bowls of it and took it all down in one sitting.
The bacon on top was priceless. I mixed it in and was able to have some with every bite. So going to make this again ASAP.