You can’t go wrong with a hearty soup on a cold and rainy day. This soup is easy to prep and put in the pot to cook. I love these kinds of recipes that allow me to step outside of the kitchen and get other things done. Oh you know, like watch a movie or have some time to do fun things with the kids. It’s a win-win situation. I’ve got dinner cooking in the kitchen and I can do whatever I need to get done! These meals work perfect for these kinds of days.
Check out what our friends from The Pioneer Woman have to say about this recipe:
“And most of all…it has to make me close my eyes, sigh, and feel like everything till the end of time is going to be okay.”
Once you try this recipe you will want to make it again for more than just a rainy day. Take it to a potluck or to a friends house and share! Everyone will love this soup and ask you for the recipe! Guarantee!
Ingredients
- 6 slices Oscar Mayer 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 Great Value Low Sodium Chicken Or Vegetable Broth
- 3 Tablespoons Gold Medal All-purpose Flour
- 1 cup Tru Moo Milk
- 1/2 cup Heavy Cream
- 1/2 teaspoon Salt, More To Taste
- Black Pepper To Taste
- 1/2 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 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.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with warm bread for dipping!
Thanks again to The pioneer Woman for this amazing recipe.
