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Potato Soup (Pioneer Woman) Recipe

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This recipe for Potato Soup (Pioneer Woman), by , is from Bowman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lindsay Merrill


6 slices bacon, diced
1 medium onion, diced
3-4 medium carrots, diced
3 stalks celery, diced
6 small(ish) russet potatoes OR 3-4 larger potatoes, peeled and diced
8 cups low sodium chicken broth
3 Tbs all-purpose flour
1 cup Milk
1/2 cup heavy cream
1/2 tsp salt, more to taste
Black pepper
1/2 tsp cajun spice mix
1 tsp minced fresh parsley
1 cup grated cheese (pepper jack, monterey jack, or cheddar)

1. Heat a dutch oven or stock pot (6-8 quarts) over medium heat.

2. Cook bacon until crisp and fat is rendered. Remove bacon. Pour off most of the grease but leave about 1 Tbs grease and don't clean the bottom of the pot.

3. Turn heat to medium-high and add onions, carrots, and celery. Stir constantly and cook for about 2 minutes, until softened slightly and getting some color on them. Add diced potatoes, salt, pepper, and cajun spice. Cook for 5 minutes.

4. Pour in broth and scrape the bottom of the pan with your wooden spoon. Bring the soup to a gentle boil, possibly reducing heat to medium after it's boiling.

5. Once potatoes are nearly tender, whisk flour and milk together in a separate bowl. Pour into soup and let soup boil for about 5 more minutes.

6. After 5 minutes (and after ensuring the potatoes are done), EITHER put 2/3 of the soup in a blender in small batches and blend until creamy, adding back to the soup afterward, OR use a hand immersion blender to blend up most of the soup in the pot itself.

7. Once the soup is creamy and there aren't very many large chunks left, add cream and parsley.

8. Serve in bowls. Garnish soup with grated cheese and bacon. (Optional: can just stir cheese into soup in the pot.)

Personal Notes:
Personal Notes:
We love this soup and eat it often, especially in the winter!




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