The Pioneer Woman's Perfect Potato Soup Recipe With Bacon by Ann Marie Patitucci
I absolutely love fall – the leaves, the cooler weather, the clothes and soup (and so much more that I even wrote about it). One of my favorite culinary inspirations is Ree Drummond (aka The Pioneer Woman) who has delicious recipes for all year long, though I’m a bit partial to her fall soups, fruit crisps and comfort food.
In my house I’m the soup lover. My husband and son will eat and enjoy soup but often don’t find it as filling and exciting as I do. With this soup recipe, though, the potatoes and bacon help with that! My husband appreciates the kick of Cajun spice (feel free to add more if you like). All my boys enjoy dunking their bread in their soup, and for that I recommend a bread with a thicker crust. Happy fall!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 6 slices thin bacon, cut into 1-inch pieces
- 3 carrots, scrubbed and diced
- 3 stalks celery, diced
- 1 medium onion, diced
- 6 small russet potatoes, peeled and diced
- 1/2 teaspoon Cajun spice mix, plus more if needed
- 8 cups chicken broth or vegetable broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1 teaspoon minced fresh parsley
- 1 cup grated cheddar cheese, for serving (optional)
Here’s how to make it:
- Add the bacon pieces to a soup pot over medium heat. Cook until bacon is crisp and the fat is rendered. Remove bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
- Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with Cajun spice, pepper, to taste, and about 1/2 teaspoon salt. Pour in the broth and bring it to a gentle boil. Cook until potatoes start to get tender, about 10 minutes. Whisk together milk and flour, then pour the mixture into the soup and allow soup to cook for another 5 minutes.
- Remove about half of the soup and blend in a blender until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up. Taste it and add more of what it needs. Stir in the cream, then the parsley. Serve in bowls garnished with grated cheese and crispy bacon pieces.
Note: “The soup can also be frozen. If cooking from frozen, either let the soup thaw in the fridge and then heat in a pan, or cook from frozen by placing in a pan and heating with 1/2 cup water," says Ree Drummond. "When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.”
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Related Products on Amazon We Think You May Like:
The Pioneer Woman Cookbooks $5 & Up
Cajun Spice Mix $3 & Up
Chicken Broth $1 & Up
Vegetable Broth $2 & Up
All Purpose Flour $2 & Up
Blenders $25 & Up
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