Country Potato Soup

double-baked-potato-soupI guess the winter is winding down, but there is still time for great soup. What am I saying? There is always time for great soup!

This is a filling and very satisfying one, filled with good stuff, and flavorful.

It’s inspired by Pioneer Woman’s Potato Soup. I have adapted it to my own tastes.


  • 6 slices thick bacon, cut into one-inch pieces
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 3 tbsp flour
  • 6 cups of diced potatoes, diced. Avoid baking potatoes. I don’t peel, but you certainly can.
  • 1 qt of chicken stock (unsalted preferred)
  • 1 c heavy cream
  • salt and pepper to taste
  • 1 tsp creole seasoning (commercial or homemade)
  • 1 tbsp freshly minced parsley
  • 1 c grated cheese (Edam was my choice)
  • 3 scallions, finely minced


  1. Cook up the bacon until crisp in a large heavy-duty soup pot. Remove when done, and pour off all but a couple of tablespoons of bacon fat.
  2. Saute the onions, carrots and celery until softened in the fat.
  3. Add the flour, and stir for a couple of minutes until the flour has cooked.
  4. Add the potatoes and chicken stock.
  5. Stir, and add the creole spices, salt and pepper.
  6. Bring to boil and simmer until potatoes are fork tender.
  7. Remove one-third  of contents to a food processor or blender and puree.
  8. Add back to the soup pot.
  9. Add the cheese and parsley, stir until melted.
  10. Garnish with scallions.


NOTES: You can puree all of the soup if you wish. You can lighten it up by replacing half of the cream with milk. Garnish with more parsley and more grated cheese. Your cheese choice is whatever you like. Try it different ways and make it versatile!


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