Perfect Potato Soup! (Ree Drummond)
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
  • 1 slice Thin bacon, cut into strips
  • 1 small onion, diced - about 65g
  • 1 Carrots, scrubbed clean and diced - about 170g
  • ½ stalks Celery - about 45g
  • 2 large Russet potatoes, peeled and diced - about 400g
  • 2½ cups Chicken broth (swanson brand)
  • ½ tbsp All-purpose flour/plain flour
  • ¼ cup Fresh milk
  • ¼ cup Heavy cream, (used whipping cream)
  • ½ tsp Salt or to taste, added last
  • Black pepper to taste, added last
  • ½ 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
  1. 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.
  2. 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.
  3. 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).
  4. Remove half to ⅔ 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.
  5. Stir in whipping cream till combined.
  6. Serve in bowls garnished with crisp bacon piece and a dash of black pepper.
Recipe by Anncoo Journal at