Ree Drummond has developed the perfect potato soup recipe — a combination of delicious flavors and texture, both of which The Pioneer Woman star said is very important to her in a soup. Drummond said she’s “picky” about soup so her recipe definitely earns the name “perfect potato soup.”
Ree Drummond confessed that she’s ‘picky about potato soup’
Drummond wrote about her perfect potato soup recipe in an October post on The Pioneer Woman website, kicking it off with a confession. “I’m The Pioneer Woman and I have a confession to make about soups. Are you ready? Here goes,” she wrote. “*Ahem.* *Clearing my throat.* *Singing a couple of scales to warm up.* I’m picky about potato soup.”
She continued, “It’s true. It can’t be too creamy, with no variance in texture. It can’t be too lumpy. Potato soup has to have a pureed, smooth potato component.”
Drummond skews a bit dramatic but illustrates she’s not messing around. “It has to be full of flavor or I’ll die a thousand deaths,” she wrote. “And most of all … it has to make me close my eyes, sigh, and feel like everything till the end of time is going to be OK.”
She added, “But other than those things, I’m not the least bit picky about potato soup!”
‘The Pioneer Woman’ star’s potato soup is an easy and hearty meal
Drummond demonstrated how to make her easy potato soup recipe on an episode of The Pioneer Woman. “Potato soup is absolutely delicious,” she said. “It’s creamy and comforting. I haven’t met anyone that doesn’t love it … best of all, it freezes really well.”
She sliced bacon into small pieces and fried it in a soup pot over medium heat, then removed the cooked bacon and drained most of the grease from the pot. Drummond added diced onion, celery, carrots, and peeled and diced potatoes to the pot, as well as Cajun spice, salt, and pepper. She cooked the vegetables for 5 minutes, added chicken broth, brought the soup to a boil, and cooked it for 10 minutes.
To thicken the soup, The Pioneer Woman star whisked together milk and flour and stirred it into the soup, cooking it for another 5 minutes.
Drummond shared her hack for the best soup consistency
Drummond explained how easy it is to achieve the perfect soup consistency, noting that it’s best to have a bit of texture rather than pureeing the whole thing. “Now you could just serve it right out of the pot as it is,” the Food Network host said. “But I like to puree potato soup. I like it to be mostly smooth with some chunks. And also pureed potato soup is better for freezing. Sometimes if you freeze big chunks of potato, the texture isn’t very good after you thaw it out.”
She scooped half of the soup into a blender and pureed it at the lowest speed until it was “perfectly smooth.” She poured it back into the pot with the remaining soup, explaining in her blog post, “This’ll result in the perfect potato soup consistency! The best of both worlds! Have your cake and eat it, too! And have your soup and slurp it, too.”
Drummond stirred in heavy cream and parsley and heated the soup over low heat. To serve, she topped each bowl of potato soup with grated cheese and a sprinkle of bacon.
The full recipe is available on the Food Network website.
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