real life test kitchen: practically perfect potato soup

I should be starting my eat-more-healthy resolution, but instead I am in the use-up-everything-first phase of the new year. The other day my husband surprised me by cooking breakfast, which involved (no surprise) cooking an entire package of bacon. Needless to say, we had a ton left over and I wanted to put it to good use. Ree Drummond’s Perfect Potato Soup seemed to be just the thing for a cold and blustery day. It calls for bacon, onion, celery, carrots, chicken stock, cajun spice, potatoes, milk, flour, shredded cheese… everything I had handy today. I did change up Dree’s recipe slightly — as our bacon was already cooked and there was no fresh parsley available. Mine was delicious, but I am sure, not quite as perfect as The Pioneer Woman’s. Basically you “should” cook the bacon first. Pour off nearly all of the fat from the pan, then toss in chopped onion, carrots and celery. Cook for a few minutes and then add chopped potatoes and seasoning. Cook a few more minutes, and then add in about 7 to 8 cups of broth (I used both vegetable and chicken). Simmer for about ten minutes, then stir in a flour and milk mixture. Simmer some more. Take half the soup and puree it in the blender. Add back to the rest. Stir in a bit of cream if you have. Serve with parsley (I used dried chives which were a nice addition), shredded cheese, and of course, crumbled bacon.

Click here to read the recipe on Dree’s site.

Got a everything-but-the-kitchen-sink soup recipe to share? I’d love to hear about yours.

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