Potato Soup

Potato Soup

It’s safe to say that this may be one of my favorite soups. That is saying a lot coming from a person who grew up despising everything soup like. I actually modified this recipe a long time ago to be dairy free for my littlest. The original recipe (for all of you non-paleo readers) will be linked at the bottom. Ree Drummond of The Pioneer Women (if you haven’t heard of her…Go to Netflix now y’all! Even paleos! She’s amazing and have plenty that can be paleofied) is who the recipe is from. Having attempted 3 versions of this soup, I am going to tell you my way, and my husband’s way that he likes it.

Here’s what you’ll need for this awesome soup:

  • 6 Russet Potatoes
  • 2 large carrots (or a handful of baby carrots. I’ve been keeping these around for kiddos)
  • 2 stalks of celery
  • 1 large yellow onoin
  • 6-8 Cups Homemade Bone Broth (Seriously…I’m posting this recipe soon. Once you use this, you’ll never want to use anything else.)
  • Pink Himalayan Salt
  • Organic 1/2 and 1/2 (for the non-paleo or lacto-paleo version)
  • Cheese (If you tolerate it. I do in moderation.)
  • 1 Package of Bacon (oooo yes…I said it. Bacon y’all! I used about 1 pound.)
  • Cooking fat (or use the bacon grease!)

Does anyone else think of the Mom in My Big Fat Greek Wedding talking about peeling more potatoes? “It’s a lot of people!” She says. So, do just that. Peel and rinse off the potatoes. I usually cut them in half, length wise. Then, lay the flat edge down, and cut about two or three strips length wise (this will depend on the size of your potato). Then cut cross ways to make a small chop. Peel your carrots then chop them into roughly the same size as the potato. Repeat with the celery. One good thing to know about celery is to take the vegetable peeler and make a few runs along the stalk. If you remove some of the stringy bits, it is much more palatable and disappears into the soup much easier.

Now, if you like, start the bacon. I know it may take longer, and if you’re better at multi-tasking start this before veggie prep. I’ve been a little more cautious with cooking bacon and not being able to stand right over it to make sure it doesn’t get to hot. I had a pretty bad burn a while back. Any hoo! I take the whole package of bacon and use some kitchen scissors to cut it into 1 inch pieces. Throw it in a deep soup pot. It cooks much faster when it’s in pieces. Drain on some paper towel when it is finished.

Add your veggies to the bacon grease and get them to cooking. You may have to drain off a little bit, but I save mine in a bowl for future cooking. Use your best judgment here. Let the veggies start cooking for a few minutes. In this step, it really helps if you have everything in a bowl or on a plate, ready to dump in. Prep work is a pain, but really helpful with dishes like this.

Add in the potatoes and let them cook for about 5 minutes. You should see them start to turn from a very opaque white to a milky, less opaque color. Add a generous pinch of salt here.

Pour in 6-8 cups of bone broth. I want to mention here that, if you buy store bought broth, that’s okay. Just make sure to check the label because even my favorite organic stock had a wheat allergy warning on it.

Bring to a boil for about 10 minutes, until the potatoes are getting close to done.

I plugged my food processor in right beside the stove and carefully ladled a good half of the soup into the bowl. Blend until smooth. Carefully pour it back into the pot. Now, here is where you can decide to keep it paleo, or do my husband’s version.

You can let it simmer away and call it a lovely, chunky, golden potato soup. This is very yummy and my kiddos actually ate this up! Asked for seconds! If I’d let them have thirds… I topped theirs with some cheddar cheese and bacon.

For my husband, I add some of the soup to a smaller pot. Added about 1/4 cup to 1/2 cup of organic 1/2 and 1/2. This turned the soup a lovely white color and gave it a creamier texture. If you’re looking for something more authentic, this is what I would do if you can tolerate some dairy. It also seems to be better tolerated in my family if I buy a better quality dairy product. He put cheese and bacon on top of his. Now, I may play around with the type of potatoes. Even though I only blended half of the soup he insisted it was still a little mushy…I mean come on…isn’t that what potato soup is? But, you may try a firmer, less starchy potato like yellow golden.

Either way you choose, I hope you enjoy it. I will be making this for Christmas Day. While unconventional, it’ll be a treat since it has been so cold and wet here in Arkansas. If I don’t make it back to the blog before Christmas, I want to wish each and every one of you a happy holiday. Happy Hanukkah, Kwanza, Winter Solstice, or hey…Just happy Thursday.

I’m sending warm, comforting bowls of soup from my kitchen to yours. I hope you’ll come back and see what I’ll come up with next…A hint you ask? Semi-paleo breadsticks (they have cheese), Corned Beef and Cabbage…And I never made it around to my turkey recipe.

-Ami M. Lee, Potato Soup Loving Convert, Common Sense Cook

P.S. My Friends: Here’s the original link for The Pioneer Woman’s awesome recipe: http://thepioneerwoman.com/cooking/2013/01/perfect-potato-soup/

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