Paula Deen Potato Soup

Paula Deen Potato Soup is made with bacon, onions, russet potatoes, chicken broth, and heavy cream, all cooked on the stove. This easy potato soup recipe creates a delicious soup that is perfect for chilly days. It takes about 40 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, chopped
• 3 tablespoons all-purpose flour
• 64 oz (2 containers) chicken broth
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 4 pounds russet potatoes, peeled and chopped
• 1 cup heavy whipping cream
• Sliced green onion (for garnish)
• Shredded cheddar cheese (for garnish)

How To Make Paula Deen Potato Soup:

1. Cook the bacon: In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon and place on paper towels to drain, leaving the bacon drippings in the pot.
2. Sauté the onions: Add chopped onion to the bacon drippings in the pot. Cook for about 5 minutes, stirring occasionally, until tender.
3. Stir in the flour: Stir in the flour and cook for 2 minutes, stirring to combine with the onions and bacon drippings.
4. Add the broth and potatoes: Whisk in the chicken broth, salt, and pepper until smooth. Add the chopped potatoes and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the potatoes are very tender and begin to fall apart.
5. Finish with cream: In a small bowl, whisk together the heavy cream and 1 cup of hot soup liquid. Stir this mixture back into the pot and cook for another 5 minutes.
6. Serve and garnish: Serve the soup hot and garnish with sliced green onions, shredded cheddar cheese, and crispy bacon.

Recipe Tips

• Use russet potatoes: Russet potatoes break down nicely to give the soup a creamy texture.
• Cook the bacon first: Cooking the bacon first and using the drippings to sauté the onions adds a rich flavor.
• Thicken with flour: Adding flour helps thicken the soup, but be sure to cook it for a couple of minutes to remove any raw flour taste.
• Don’t skip tempering the cream: Whisking the cream with hot soup before adding it prevents curdling.
• Customize your toppings: Feel free to add sour cream, chives, or even jalapeños as additional toppings.

How To Store & Reheat Leftovers

Storing in the Fridge: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Freezing: You can freeze this soup for up to 3 months. Allow it to cool, then transfer to a freezer-safe container. Thaw in the fridge overnight before reheating.

Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until warmed through.

Nutrition Facts

• Calories: 420
• Total Fat: 26g
• Saturated Fat: 12g
• Cholesterol: 75mg
• Sodium: 950mg
• Total Carbohydrates: 38g
• Sugars: 3g
• Protein: 10g

Try More Paula Deen Recipes:

• Paula Deen Ooey Gooey Butter Cake
• Paula Deen Green Bean Casserole
• Paula Deen French Toast Casserole
• Paula Deen Broccoli Casserole

Paula Deen Potato Soup

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:American Courses:Soups Recipe Keys: P Potato Soup

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time: minutesTotal time: 40 minutesServings:8 servingsCalories:420 kcal Best Season:Suitable throughout the year

Description

Paula Deen Potato Soup is made with bacon, onions, russet potatoes, chicken broth, and heavy cream, all cooked on the stove. This easy potato soup recipe creates a delicious soup that is perfect for chilly days. It takes about 40 minutes to prepare and can serve up to 8 people.

Ingredients

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, chopped
• 3 tablespoons all-purpose flour
• 64 oz (2 containers) chicken broth
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 4 pounds russet potatoes, peeled and chopped
• 1 cup heavy whipping cream
• Sliced green onion (for garnish)
• Shredded cheddar cheese (for garnish)

Instructions

1. Cook the bacon: In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon and place on paper towels to drain, leaving the bacon drippings in the pot.
2. Sauté the onions: Add chopped onion to the bacon drippings in the pot. Cook for about 5 minutes, stirring occasionally, until tender.
3. Stir in the flour: Stir in the flour and cook for 2 minutes, stirring to combine with the onions and bacon drippings.
4. Add the broth and potatoes: Whisk in the chicken broth, salt, and pepper until smooth. Add the chopped potatoes and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the potatoes are very tender and begin to fall apart.
5. Finish with cream: In a small bowl, whisk together the heavy cream and 1 cup of hot soup liquid. Stir this mixture back into the pot and cook for another 5 minutes.
6. Serve and garnish: Serve the soup hot and garnish with sliced green onions, shredded cheddar cheese, and crispy bacon.

Notes

• Use russet potatoes: Russet potatoes break down nicely to give the soup a creamy texture.
• Cook the bacon first: Cooking the bacon first and using the drippings to sauté the onions adds a rich flavor.
• Thicken with flour: Adding flour helps thicken the soup, but be sure to cook it for a couple of minutes to remove any raw flour taste.
• Don’t skip tempering the cream: Whisking the cream with hot soup before adding it prevents curdling.
• Customize your toppings: Feel free to add sour cream, chives, or even jalapeños as additional toppings.

Keywords:Paula Deen Potato Soup, Paula Deen Potato Soup On The Stove