| Level: | Easy |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 12 servings |
Ingredients
- 6 slices thin bacon, cut into 1-inch pieces
- 3 carrots, scrubbed clean 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
- Salt and freshly ground black pepper
- 8 cups low-sodium chicken 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
Instructions
- Add the bacon pieces to a soup pot over medium heat and cook until crisp and the 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 pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
- Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
- Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 211 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 32 mg |
| Sodium | 750 mg |
Reviews
I do not like to cook. Truly! However when I look at my budget, one key area stands out. Yep, it’s eating out. Therefore, I am on a mission to change that by learning how to make some of my favorite dishes at home. Yesterday with a recipe from Ree Drummond, I made potato soup. It was great. Also, I have a small family which means we will have leftovers or freeze for another day. Thank you Ree and the Food Network for sharing recipes to delight my family and save money too.
Nice base technique to riff off of (I like a lot of thyme). And y’all with the 1/2 tsp of cajun seasoning being too spicy, bless your mild hearts.
Does Bree know how to cook anything without adding cajun spice? Get tired of her recipes that always have too much “hot” spice. It came out much better without the cajun spice. More like normal soup that people in the west don’t eat all the time!
The flavors are good. I have made this twice. It needs about 5 cups of broth vs 8 as I like my potato soup chunky.
Been making this for years! Absolutely love this! Best potato soup yet! Thank you so much for sharing! Simply amazing
Yuck.
Very good! Will make again.
Hands down the best potato soup!
Cream??????????
Great soup recipe! Added more Cajun seasoning for spice.