You are here:Home » Soup » Perfect Potato Soup! (Ree Drummond)

Perfect Potato Soup! (Ree Drummond)

55 comments

Days were busy for me prior and during the mooncake festival, making mooncakes and also it was the school holidays. So, I really didn't have much time to bake cakes, make or cook anything else. I think the best thing or food that I need is a bowl of healthy soup after indulging so many mooncakes with sinfully high calories.  I love this very smooth and comforting potato soup served with toasted bread. No wonder Ree Drummond (The Pioneer Woman) named this soup as the 'Perfect Potato Soup!' This soup is very easy to make and I only took about 30 minutes in total to prepare and cook this soup. I have reduced the ingredients for 3 servings with adjustments. If you like to cook more of this potato soup, please head over to The Pioneer Woman to check on her recipe with pictorial.




Perfect Potato Soup!

     1 slice Thin bacon, cut into strips
     1  small onion, diced - about 65g
     1 Carrots, scrubbed clean and diced - about 170g
     1/2 stalks Celery - about 45g
    2 large Russet potatoes, peeled and diced - about 400g
    2 1/2 cups Chicken broth (swanson brand)
    1/2 tbsp All-purpose flour/plain flour 
    1/4 cup Fresh milk  
  1/4 cup Heavy cream, (used whipping cream)
     1/2 tsp Salt or to taste, added last
     Black pepper to taste, added last
     1/2 tsp cajun Spice mix (omitted)
     1 tsp Minced fresh parsley (omitted)
  1 cup Grated cheese of your choice (omitted)
     2 Bay leaves (I love bay leaves), optional

     Method:
  • 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, carrot and celery. Stir and cook for 2 minutes or so, then add the diced potatoes.
  • Pour in chicken broth and bring it to 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 10 minutes (discard bay leaves).
  • Remove half to 2/3 the soup and blend in a blender/food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back and add salt and pepper to taste.
  • Stir in whipping cream till combined.
  • Serve in bowls garnished with crisp bacon piece and a dash of black pepper.




I'm linking this post to Cook like a Star, organised by Zoe from Bake for Happy Kids, 


Wanna to share my happy moment with you. I'm so honoured that my Handmade Piggy Mooncake recipe appeared on San Francisco Chinatown Moon Festival newsletter this year. Thank you Marleen Luke for featuring my blog post.

Hope you have a wonderful week ahead!

55 comments:

Welcome to my humble blog and thank you for taking your time to comment. I love to hear from you.
Please IDENTIFY YOURSELF if you are under Anonymous so I know how to ADDRESS YOU :)
Please DO NOT SPAM - it will be immediately removed upon our review.
All images contained within this site are the sole copyright of Anncoo Journal © 2009 ~ 2014
No images may be reproduced or used without prior consent.

  1. definitely warm up to my tummy soup...yum yum

    ReplyDelete
  2. This look good and may be I shall cook it for my kids

    ReplyDelete
  3. Congratulations, Ann! I am so HAPPY for you.
    The soup looks so smooth and creamy!

    ReplyDelete
  4. Hi Ann, this reminds me of my children's food where I used to cook for them when there were still babies. Will cook this again for the family but not for babies, hahaha...

    ReplyDelete
  5. Congrats Ann. This soup looks so appetizing.

    ReplyDelete
  6. Certainly a very welcoming soup and I'm so proud of you, Ann. Another feather on your cap :)

    ReplyDelete
  7. 这真的是很健康食物, 也很适合小孩们食用!
    恭喜你的猪仔名扬国外!

    ReplyDelete
  8. Ann, this soup looks healthy and yummy, I should give a try too :D

    ReplyDelete
  9. Comfort food for moi!

    ReplyDelete
  10. Yes very yummy. I love this soup especially in this hot weather that I don't have any mood to make other things.

    ReplyDelete
  11. Hi Ken, Thank you for leaving your comment. I'm sure your family will love this very much.

    ReplyDelete
  12. Thank you Angie :)

    ReplyDelete
  13. Ivy, haha... we are big babies now but I'm sure everyone will love this healthy soup.

    ReplyDelete
  14. Thank you, cecilia :)

    ReplyDelete
  15. Thank you very much, Cheah.

    ReplyDelete
  16. Ann,为你感到骄傲与光荣!你好棒!!
    哈哈。。。我要快快把recipe给抄起来,我女儿最爱吃potatoes了!谢谢你的分享。

    ReplyDelete
  17. Congratulations that your recipe get published, well done!
    I haven't tried to make potato soup before but I have tried carrot soup, i should try it, but, will a small portion of potato soup fill you up easily (as it is starchy)

    ReplyDelete
  18. Stephanie, Thank you.
    You'll be surprised if you try to make this soup. Is not starchy at all because of the carrot and celery added. Hope you have a try :)

    ReplyDelete
  19. Irene, 这马铃薯汤真的很美味。可以试试看。

    ReplyDelete
  20. May,谢谢!

    ReplyDelete
  21. Jess, please give a try. Very easy to make.

    ReplyDelete
  22. 恭喜你家的猪猪变的红大紫了。
    小瓜喜欢喝soup ,谢谢你的分享!

    ReplyDelete
  23. 谢谢。。谢谢!
    这马铃薯汤很适合一家大小,有空就试试吧。

    ReplyDelete
  24. Awww Congrats Ann ! Your piggy mooncakes for sure look AWESOME !


    This soup looks tasty ! Simple yet full of wonderful flavors :D

    ReplyDelete
  25. Perfect shots of the perfect soup! :D

    ReplyDelete
  26. Hi Ann,

    Congratulation that you are getting such international recognition. You are one of the famous bloggers that have started the trend of baking these little piggies this year :D

    I reckon that Ree Drummond likes to use bombastic names for her food... 30 mins to cook this soup! This might be one of the reasons why she is saying that this soup is perfect.

    Zoe
    http://bakeforhappykids.blogspot.com.au/

    ReplyDelete
  27. 哇!这很美味吔!可惜昨天没空上网。。。昨晚刚弄了蘑菇汤给宝贝喝,下次一定弄这营养丰富的马铃薯汤给宝贝喝,Ann谢谢你的食谱分享。

    ReplyDelete
  28. Love this thick and rich potato soup, Ann!

    ReplyDelete
  29. So creamy - must be very good.

    ReplyDelete
  30. this soup must be so yummy. nice.

    ReplyDelete
  31. Hi Ann! Congratulations on being featured in the newsletter! Your piggy moon cakes are just adorable! This potato soup is looking pretty darn good too. I love that there are carrots included in it. I adore Potato Soup especially when there are carrots hidden inside:)


    Thank you so much for sharing...

    ReplyDelete
  32. Chris, this is delicious and healthy. Can try :)

    ReplyDelete
  33. Thank you Zoe.
    This is my first time trying Ree Drummond's recipes.This soup is really very delicious and comforting. Really hope I've more time to tried her lovely recipes as now is almost end of the month..

    ReplyDelete
  34. www.teczcape.blogspot.comSeptember 25, 2013 at 1:55 AM

    Congrats on the feature! The potato soup looks so comforting esp when the temperatures over here is gradually dipping

    ReplyDelete
  35. 恭喜Ann扬名海外!
    这个马铃薯浓汤一定很好喝,谢谢分享!

    ReplyDelete
  36. hi ann, congratulations on the newsletter feature..your piggy mooncakes are really popular and with your helpful tutorial, have inspired and enabled many to make too! you are a great inspiration!

    ReplyDelete
  37. Congrats on your feature. I always think of you when I think of homemade mooncakes - you are the queen! :)

    ReplyDelete
  38. Hi Ann, I love the way you shoot your food photos :) So pretty and professional looking. Well done.

    ReplyDelete
  39. Hi Ann
    So happy for you that your piggy mooncake is going places! Fantastic effort and you so deserved to be recognised!!! HUGS!

    ReplyDelete
  40. Hi Cookie,
    Thank you very much!!!

    muak*
    Ann

    ReplyDelete
  41. Hi Anita Khaw, Thank you very much for your compliment :)

    ReplyDelete
  42. Casey, 谢谢你!
    这马铃薯浓汤很容易做,试试看啦 :)

    ReplyDelete
  43. Thank you Louise. Really hope you got the chance to try my mooncakes one day :)

    ReplyDelete
  44. Hi Ann,
    Can I cook this soup few hours before serving? Is it suitable to keep leftover in the fridge? Many thanks, Lyn

    ReplyDelete
    Replies
    1. Yes Lyn. I cooked this soup in the morning and re-heat it in the evening. Can keep it in the fridge for next day or two. Add a little water if you find the soup thickened after chilled.

      Delete
  45. Hi Ann, I've tried this soup and it's so delicious! Thank you very much for sharing!

    ReplyDelete
    Replies
    1. Hi, So glad to hear that. Thank you for trying my recipe :)

      Delete
  46. Hi Ann, if I am cooking for 6 person, do I double every single ingredient? Do you think it is ok to put the soup in a ramekin and bake with the puff pastry on top? Thanks for your help!

    ReplyDelete
    Replies
    1. Hi Ai Li, Yes double the ingredient for 6 persons. You can cook a little more. Cook the soup first and pour it into individual ramekin and top up with frozen pastry. Then bake at 200C for 15-20 mins.

      Delete
    2. Hi Ann, the soup is superb!!!!! But how come my pastry did not puff up at all? In fact, it went inwards. I bought the puff pastry from Phoon Huat. Why is this so? Thanks!

      Delete
    3. Hi Ai Li, Happy to hear that you enjoyed this soup :D
      I think you have used the frozen puff pastry before. Have you check the expiry date of the puff pastry?

      Delete
    4. Hi Ann, great memory you have! This is a totally new pack; I went to PH specially to get it on the day of baking. The last time I used this pastry also same problem. It didn't puff up at all. Thanks!

      Delete