Main dish - Pioneer woman potato soup recipe

Author: Sylvia Gilmartin  

Comforting, easy, and great for leftovers, this hearty potato leek soup is the perfect dinner contender for most situations and moods life throws at you. Ree Drummond's smooth potato soup recipe isn't too creamy or lumpy, and is packed with flavor.

Perfect Potato Soup

Perfect Potato Soup
Ree Drummond's smooth potato soup recipe isn't too creamy or lumpy, and is packed with flavor. Find out how to make it here, and serve it for lunch or dinner.
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 14
Ingredients:
  • 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 c. low sodium chicken or vegetable broth
  • 3 tbsp. all-purpose flour
  • 1 c. milk
  • 1/2 c. heavy cream
  • 1/2 tsp. salt, more to taste
  • Black pepper, to taste
  • 1/2 tsp. Cajun spice mix
  • 1 tsp. minced fresh parsley
  • 1 c. grated cheese of your choice
How to cook:
  1. 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.
  2. 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.
  3. 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.
  4. Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) 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.
  5. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
Notes: Pioneer Woman Potato Soup | We Tested Ree Drummond's Recipe, Ingredients · 6 slices thin bacon, cut into 1-inch pieces · 1 medium onion, diced · 3 carrots, peeled and diced · 3 celery stalks, diced · 6 small

The Pioneer Woman's Potato Soup

Pioneer Woman's Potato Soup. Super easy and yummy! Potato Soup Recipe- http://www Duration: 3:45

Pioneer Woman's Potato Soup

It's “sweatta wetha” here in Nebraska so it's time for soup. I found this recipe online from The Duration: 2:29

Potato Leek Soup

Potato Leek Soup
Comforting, easy, and great for leftovers, this hearty potato leek soup is the perfect dinner contender for most situations and moods life throws at you.
Total time: 50 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American,Comfort Food
Number of ingredients: 12
Ingredients:
  • 3 tbsp. olive oil
  • 3 tbsp. unsalted butter
  • 3 medium russet potatoes (about 2 1/4 lb.), peeled and chopped
  • 3 leeks, white and light green parts only, thinly sliced
  • 3 celery stalks, chopped, plus yellow leaves for garnish (optional)
  • 3 garlic cloves, finely chopped
  • 6 c. chicken broth
  • 6 sprigs fresh thyme
  • 1 1/2 tsp. kosher salt, plus more to taste
  • 3/4 tsp. ground black pepper, plus more to taste
  • 1 c. heavy cream, plus more for drizzling
  • Hot sauce and fried onions, optional
How to cook:
  1. In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  2. Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
  3. Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes.
  4. Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.
Notes: Perfect Potato Soup Recipe, 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

Perfect Potato Soup

Perfect Potato Soup
Potato Soup by Ree Drummond, The Pioneer Woman, warmed me right down to my toes and back up again!
Yields: 16 servings
Number of ingredients: 14
Ingredients:
  • 6 slices Thin Bacon, Cut Into 1-inch Pieces (save bacon to crumble as a topping before serving)
  • 1 large vidalia onion diced
  • 3 whole Carrots, Scrubbed Clean And Diced
  • 3 stalks Celery, Diced
  • 6 medium potatoes, peeled and diced
  • 8 cups regular chicken broth
  • 3 Tablespoons All-purpose Flour
  • 1 cup whole Milk
  • 1 cup Heavy Cream
  • 1/2 teaspoon Salt, More To Taste
  • Freshly ground Black Pepper To Taste
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons Minced Fresh Parsley
  • Grated pepper jack cheese
How to cook:
  1. Cook bacon in a soup pot over medium heat and cook until crisp and fat is rendered.
  2. Remove the bacon and save for later.
  3. Pour off most of the grease leaving a coating in the pot and add the onions, carrots, and celery and cook on medium-high heat.
  4. Stir and cook for 5 minutes or so, add the diced potatoes.
  5. Cook for 2 minutes, seasoning with salt, pepper.
  6. Pour in the broth and bring it to a gentle boil.
  7. Cook for 10 minutes, or until the potatoes are starting to get tender.
  8. Mix the flour and the milk in a jar with a lid and shake until blended, then pour into the soup and allow the soup to cook for another 5 minutes.
  9. Stir. Remove 2/3 the soup and blend in a blender/food process until completely smooth. NOTE: If you use an immersion blender then remove 1/3 of the soup, veggies included and blend whats in the pot then until smooth. Pour back into the soup pot and stir to combine. Let it heat back up as you taste and add cayenne seasoning, garlic salt and adding more salt and pepper to taste.
  10. Stir in cream, then stir in parsley.
  11. Serve and garnish with freshly grated cheese and crisp, crumbled bacon.
Notes: 60 Best Soup Recipes That Are a Bowl of Pure Comfort, Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. Food and Cooking · Meals and

Sausage, Potato, and Kale Soup

Sausage, Potato, and Kale Soup
Yay. It’s soup weather!
Total time: 50 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 12 servings
Number of ingredients: 11
Ingredients:
  • 2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
  • 12 whole Red Potatoes, Sliced Thin
  • 1 whole Onion, Chopped
  • 1 1/2 lb. Italian Sausage
  • 1/2 tsp. Red Pepper Flakes (more To Taste)
  • 2 c. Low Sodium Chicken Broth
  • 2 c. Whole Milk
  • 4 c. Half-and-half
  • Splash Of Heavy Cream
  • Fresh Or Dried Oregano
  • Black Pepper To Taste
How to cook:
  1. Prepare the kale and set it aside. In a medium pot. boil sliced potatoes until tender. Drain and set aside. In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
Notes: Pioneer Woman Potato Soup Recipe, 6slicesthin bacon,cut into 1-inch pieces · 1medium onion,diced · 3carrots,scrubbed clean and diced · 3celery stalks,diced · 6small russet potatoes,
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