Creamy potato soup loaded with carrots, onion, celery, and potato. This soup could not be easier to make!
I’ve made this recipe approximately 1000 times before I decided to finally write it down and photograph it. Honestly I was nervous. The soup isn’t exactly the most photogenic soup on the block, but it sure does taste amazing! This recipe is loosely based off of The Pioneer Woman‘s potato soup recipe.
Her recipes usually make enough to feed a small army so I decided to cut it in half since I’m the only one who will be eating it. Secondly I don’t like when recipes aren’t measured in cups. My small onion could be a large onion to someone else so I decided I wanted to measure everything out.
I added more potatoes and carrots in my recipe and I left out the heavy cream. I thought the creaminess from the extra potatoes was enough. Instead of rendering down the bacon and using some of its fat to cook the veggies in, I left it out completely. Instead I cooked the veggies down in a little bit of olive oil.
I’ve honestly never made this soup the way Ree had expected people to. Hers could be better and I would have no idea. I will say that my version of Ree’s Perfect Potato Soup is comforting, heart-warming, and delicious. This soup recipe is the first thing I crave when the weather starts to get bad.
It’s a bowl of comfort!
I really needed a bowl of this soup after the night we had. The wonderful 13+ inches of snow we got the other day decided to melt its way into our house. We were up at 3 AM last night trying to catch all the droplets in buckets, laundry baskets and tupperware containers. < Hey! When its raining in your house you don’t have time to find a million buckets.
The good news is that nothing got damaged (As far as we know). The bad news? Well, our floor is pretty much a gigantic puddle and we’re not sure if the ceiling will need replaced or not. There is so many question marks and honestly it’s all making me exhausted. My poor boyfriend was outside shoveling snow off the roof for over an hour at 3 AM last night. < He’s a keeper 🙂
I think I’m going to go wallow with another bowl of this magnificent soup. Today food is the only thing that can comfort me.
- 1/2 tablespoon olive oil
- 1 1/2 cups diced carrots
- 3/4 cup diced onion
- 1/2 cup diced celery
- 5 cups diced potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups low sodium chicken broth
- 1/2 cup milk
- 1 1/2 tablespoons flour
- 1 tablespoon fresh parsley, chopped
- Add olive oil to a medium sized pot over medium low heat.
- Add the onions, carrots, and celery to the warm oil.
- Stir and cook until the onions are translucent.
- Add the diced potatoes seasoning with salt and pepper. Cook for 5 minutes.
- Pour in the low sodium chicken broth and bring it to a simmer. Cook for 10 minutes.
- In a measuring cup whisk together the flour and the cold milk.
- Pour the mixture into the soup and allow to cook for another 5 minutes.
- Remove half of the soup and blend in a blender or food process until completely pureed.
- Pour the pureed soup back into the pot with the remaining chunky soup and stir to combine.
- Stir in freshly chopped parsley.