Receta Perfect Potato Soup! (Ree Drummond)
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.
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!