This potato soup recipe is loaded with potatoes, onions, carrots, and celery that gets blended up into a creamy rich soup. Top the soup with your favorite baked potato toppings!
I have two recipes for potato soup on this blog. One recipe is very simple and calls for a bag of frozen hash browns. This one is from Ree Drummond and is more time consuming to make but the end results are so worth it. The soup is rich and creamy and with all the different toppings on top, it tastes exactly like a baked potato. Perfect for cold Fall/Winter evenings.Â
If you like Ree Drummond Recipes try her Perfect Chili, Baked Ziti, or Knock You Naked Brownies.
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What do I need to make Potato Soup?
- Thin Bacon, Cut Into 1-inch Pieces
- Medium Onion, Diced - provide a sweet and savory flavor to the dish, while also helping to build the foundation of the dish with its aroma and ability to caramelize.
- Carrots - contribute a subtle sweetness and a hearty texture to the dish.
- Celery, Diced - adds a slightly bitter and salty flavor, along with a refreshing crunch.
- Small Russet Potatoes - Â also known as Idaho potatoes, are a popular variety of potato that are widely consumed in the United States.
- Low Sodium Chicken Or Vegetable Broth - The best type of stock to use is one that is homemade. For canned stock, I look for ones that say reduced sodium or fat free.
- All-purpose Flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
- Milk - Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
- Heavy Cream - is a dairy product that is made by separating the high-fat content from milk. It is a thick, rich cream with a smooth texture and a slightly sweet taste.
- Salt and Black Pepper To Taste
- Cajun Spice Mix - is a blend of herbs and spices that is commonly used in the cuisine of Louisiana, particularly in Cajun and Creole dishes
- Minced Fresh Parsley
- Grated Cheese Of Your Choice
- See the recipe card below for a full list of ingredients and measurements.
How to make Potato Soup
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.
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.
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.
Remove half to â…” 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.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
Tips for Potato Soup
- I don’t like transferring hot soup to a blender so I use an immersion blender. You can puree the soup right in the pot!Â
- The bacon part can be skipped in this recipe. Skip to the step where it calls for cooking the onions, celery, and carrots, and use olive oil instead of bacon grease. Don’t like cooking with fat? Use cooking spray instead.Â
- Can you freeze this soup?
You sure can. Let the soup cool completely before storing it in airtight containers and place them in the freezer. - To lighten this soup up replace the heavy cream with more low-fat milk and skip the bacon.
Other Soup Recipes
If you tried this Perfect Potato Soup any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Perfect Potato Soup - Ree Drummond
- Prep Time: 10min
- Cook Time: 40min
- Total Time: 55 min
- Yield: 12 1x
Description
This potato soup recipe is loaded with potatoes, onions, carrots, and celery that gets blended up into a creamy rich soup. Top the soup with your favorite baked potato toppings!Â
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 cups Low Sodium Chicken Or Vegetable Broth
3 Tablespoons All-purpose Flour
1 cup Milk
½ cup Heavy Cream
½ teaspoon Salt, More To Taste
Black Pepper To Taste
½ teaspoon Cajun Spice Mix
1 teaspoon Minced Fresh Parsley
1 cup Grated Cheese Of Your Choice
Instructions
- 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.
- 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.
- 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.
- Remove half to â…” 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.
- Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
- Category: easy
- Method: stovetop
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 187
- Sugar: 3.8g
- Fat: 6.3g
- Saturated Fat: 3.2g
- Carbohydrates: 25.9g
- Fiber: 2.8g
- Protein: 8.3g
Keywords: perfect potato soup
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Singh says
Dude! These are effing HILARIOUS! Would it be tltaloy out of line to post some of these on Facebook? 😉 Lord, some of my stupid friends who post about their kids' potty training--as if I give a shit--would probably de-friend me. Probably not such a bad thing ;). Thanks for making my Friday, Katie. xo