Pioneer Woman Potato Soup | We Tested Ree Drummond's Recipe
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Ree Drummond, aka The Pioneer Woman, is well-known for her love of comfort food. There'south a reason Ree's list of favorite ingredients includes bacon, cream and cheese! These ingredients are also key players in her Pioneer Woman spud soup recipe.
Ree Drummond's Perfect Potato Soup
How perfect is her potato soup? We tested the recipe to find out.
Ingredients
- vi slices thin salary, cut into 1-inch pieces
- 1 medium onion, diced
- 3 carrots, peeled and diced
- three celery stalks, diced
- 6 small russet potatoes, peeled and diced
- 1/2 teaspoon table salt, more to taste
- black pepper, to taste
- 1/ii teaspoon Cajun spice mix, more to sense of taste
- 8 cups depression-sodium chicken or vegetable broth
- 3 tablespoons all-purpose flour
- 1 loving cup milk
- 1/2 cup heavy foam
- 1 teaspoon minced fresh parsley
- 1 cup grated cheese of your choice
Tools You'll Need
Directions
Step 1: Cook the bacon
Add together the sliced salary to a large soup pot or Dutch oven and cook over medium-high heat until crispy, stirring constantly to preclude the bacon from burning. Utilise a slotted spoon to remove the salary from the pot, place on a paper-towel lined plate and set aside. Cascade off most of the bacon grease, but practise non clean out the pot. Hither'south what to practice with the bacon grease.
Step two: Prep the vegetables
Use a chef's knife to dice the onion, carrots and celery into similarly-sized pieces. Add together the veggies to the soup pot and cook over medium-high estrus until slightly tender, almost 5-8 minutes. While the veggies are cooking, peel and dice the potatoes. Add them to the soup pot, along with salt, pepper and Cajun spice. Stir to combine.
Step 3: Add the broth
Pour the broth into the soup pot and bring the mixture to a gentle boil. Permit to cook for ten-20 minutes, or until the vegetables are fork tender.
Step 4: Thicken the soup
In a small bowl, whisk together the flour and milk until thoroughly combined. Stir into the soup and melt for an additional five minutes.
Step 5: Blend
Apply an immersion blender to blend the soup or blend the soup in batches using a high-powered blender. If using a blender, allow the soup to cool slightly before blending. Do non overfill the blender! To maintain some texture, Ree recommends only blending about 2/3 of the soup.
If blended separately, cascade the blended soup back into the soup pot and stir to combine.
Step half-dozen: Brand it decadent
Stir in 1/two cup of heavy cream. Y'all could skip this step, but why would you want to?
Stride 7: Season to sense of taste
Taste the soup and adjust the seasonings as needed.
Step 8: Garnish and serve
Ladle the soup into bowls and garnish each serving with freshly chopped parsley, your favorite shredded cheese and the chopped bacon $.25. Pro Tip: Do not skimp on the salary!
Here's What I Thought
Bacon! Foam! Cajun spice! What's not to love? This potato soup was truly decadent and delicious. Anybody in my family went for seconds—that's a definite sign of a winning recipe in my house. This recipe makes a massive amount of soup (12 servings), so if you're not feeding a hungry house full of ranch hands, prepare yourself for some leftovers. The soup does freeze nicely, so it is a great option if you like to fill the freezer with make-ahead meals.
The soup does have a pronounced orange color from the carrots, so if yous're expecting a pale soup, Ree suggests omitting them entirely. Even so, the carrots do add to the soup'southward depth of flavor, and so I recommend keeping them in.
Exist sure to taste the soup before serving! I added a fair corporeality of salt and pepper at the end, forth with several more than pinches of Cajun seasoning (what can I say, I like a little spice). The garnishes are what really make this soup perfect. The bacon, cheese and parsley have a salty, savory and fresh flavor that really take this soup to the next level. Overall, this potato soup is a filling and succulent recipe that volition definitely brand its way into our cold-weather condition soup rotation.
Tedious-Cooker Potato Soup Recipes We're Making All Wintertime Long
Foam of Potato & Cheddar Soup
The Yukon Gold potatoes my daughter shares from her garden brand this soup incredible. Add some cheddar cheese and well-baked croutons, and it's merely heavenly. It's total comfort with the simplicity of good ingredients! —Cindi Bauer, Marshfield, Wisconsin
Makeover Beefiness & Potato Soup
Tiresome-cooker like shooting fish in a barrel, this soup is a Christmas Eve tradition after church services at our firm. —Sheila Holderman, Berthold, Due north Dakota
Deadening-Cooker Sweet Potato Soup
I dearest that I can top this flossy soup with annihilation my heart desires, which means I can swallow information technology several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes information technology easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia
Salmon Sweet Spud Soup
I created this recipe as a healthier alternative to whitefish chowder, which is a favorite in the area where I grew upward. The salmon and sweet potatoes boost the diet and the wearisome cooker makes it more than convenient. Information technology'south specially comforting on a common cold fall or wintertime day! —Matthew Hass, Franklin, Wisconsin
White potato Chowder
Ane of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's like shooting fish in a barrel to assemble in the morning and then it can simmer on its own all twenty-four hour period. —Anna Mayer, Fort Branch, Indiana
Loaded White potato-Leek Soup
When I was a kid, my female parent made potato and onion soup because it was affordable and fast. I've trimmed the calories, but it'south notwithstanding a comforting family unit favorite. —Courtney Stultz, Weir, Kansas
Loaded Baked Spud Soup
The only thing that beats the comforting flavor of this thick and hearty loaded broiled potato soup is peradventure the thought that it simmers on its own all twenty-four hours in a slow cooker. —Barbara Bleigh, Colonial Heights, Virginia
Potato Soup
I decided to add some graphic symbol to a basic murphy chowder with a jar of roasted ruby-red peppers. The extra flavour gives a deliciously unlike twist to an otherwise ordinary soup. —Mary Shivers, Ada, Oklahoma
Hearty Baked Potato Soup
I got this recipe from my aunt, a terrific cook. Full of bacon, cheese and chives, the soup tastes just like a loaded baked potato. My married man and I love to hunker down with it on chilly nights. —Molly Seidel, Edgewood, New Mexico
Potato Minestrone
Let the aroma of this savory soup waft through your home while you become fix for the holidays. I only have to slice some bread and set up a salad to take dinner gear up. For a thicker soup, mash half of the garbanzo beans before adding them to the slow cooker. —Paula Zsiray, Logan, Utah
Spicy Peruvian Potato Soup
This robust Peruvian soup (known at that place as locro de papa) has the comfort of potatoes and the warming spiciness of chiles. Light plenty for a unproblematic luncheon, it's likewise satisfying served as a dinner meal.—Taste of Abode Test Kitchen, Milwaukee, Wisconsin
Source: https://www.tasteofhome.com/article/pioneer-woman-potato-soup/
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