The forecast for this past week boasted 3 days in a row of cool and rainy weather. Time to make some soup! I started looking around for a potato soup recipe but most looked so heavy, full of sour cream and cheese. I wanted a soup that would leave us full and satisfied without being totally weighed down. I finally found a terrific recipe from The Pioneer Woman (are you at all surprised?). Instead of cups and cups of whole milk and sour cream, there are cups and cups of chicken broth, with a little dairy to round out the soup and add creaminess. It is heavenly.
I was immediately excited about the celery, onion and carrot in this soup. Made me feel like I was eating even healthier with those extra vegetables. And they add such wonderful flavor. I used shallot instead of onion because I didn’t have one. Next time, though, I will use a regular onion. Less peeling and chopping. Everything else in the recipe is unchanged. I might cook a few extra pieces of bacon because, if you are anything like me, having some of those crunchy bits on top is necessary. The 6 pieces aren’t enough for the entire pot of soup. Maybe this says something about our love of bacon. I’d say 10 pieces would be good, and if you have extra, well, there is not a thing wrong with extra bacon bits.
After cooking the soup you puree about half of it in the blender. This creates a nice balance of smooth and chunky so that every bite has something to chew on, which is what I like in a soup. I used a sharp cheddar on top of the soup, but a sharp white cheddar would also be delicious, or whatever cheese you like on a baked potato.
Top this soup with a little bacon, cheese and green onion and you have all the flavor of a hearty baked potato soup but without the bulk of it. This is definitely a recipe I’ll be making again.
Note: When reheating you might need to add some chicken broth or milk to thin it out since it does thicken as it sits in the fridge.
From The Pioneer Woman
- 6 – 10 slices of bacon, chopped
- 1 whole medium onion, diced (I used 4 large shallots)
- 3 carrots, diced (I used about 20 baby carrots)
- 3 celery stalks, diced
- 6 whole small russet potatoes (or 3 large) peeled and diced
- 8 cups chicken or vegetable broth
- 3 tablespoons flour
- 1 cup milk (I used 2%)
- 1/2 cup half and half (or heavy cream)
- 1/2 teaspoon salt, more to taste
- Balck pepper to taste
- 1/2 teaspoon seasoning salt (I used Lawry’s)
- 1 tablespoon fresh parsley, minced
- 1 cup grated cheese
- 4 green onions, sliced thin
- Heat a large pot over medium high heat. Add in the chopped bacon and cook until crispy, being careful not to burn it. Remove from the pot and place on a paper towel-lined plate and wipe out some, but not all, of the bacon fat.
- Over medium high heat cook onion, celery and carrots for a couple minutes, until they begin to soften. Add potatoes and cook, stirring things around a little, for about 5 minutes. Season with salt, pepper and seasoning salt.
- Add the broth to the pot and bring it to a simmer. Cook for 10 minutes, until potatoes are fork tender.
- In a bowl whisk flour and milk and add to the pot. Stir together and cook for about 5 minutes.
- Puree about half of the soup in a blender (I filled my blender almost full). Be sure to remove the center piece from the top of the blender and cover with a dish towel. If you don’t, you could make a big mess since you’re pureeing hot liquid.
- Pour the puree back into the pot, taste and season as needed. Add in the cream or half and half, and the parsley.
- Serve with cheese, bacon bits and green onion.