Description
Creamy Paula Deen Potato Soup delivers Southern comfort in a hearty bowl. Rich potatoes, crispy bacon, and smooth cream blend into a luxurious experience that warms hearts and satisfies hungry souls.
Ingredients
Scale
Main Ingredients:
- 4 pounds russet potatoes, peeled and chopped
- 6 slices thick-cut bacon, chopped
- 64 ounces (1.9 liters) chicken broth
- 1 medium yellow onion, chopped
Seasonings and Spices:
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons all-purpose flour
Finishing Ingredients:
- 1 cup heavy whipping cream
- Sliced green onion (for garnish)
- Shredded cheddar cheese (for garnish)
Instructions
- Render the bacon in a spacious Dutch oven over medium heat until achieving a golden, crisp texture. Transfer the bacon pieces onto paper towels, preserving the rendered fat within the pot.
- Introduce the chopped onions into the bacon drippings, sautéing for approximately 5 minutes while periodically stirring until they become translucent and softened.
- Sprinkle flour over the onions and fat, stirring continuously for 2 minutes to create a uniform roux that will help thicken the soup’s consistency.
- Gradually pour in the chicken broth, seasoning with salt and black pepper, whisking until the mixture becomes smooth and lump-free. Add the diced potatoes and increase heat to bring the liquid to a rolling boil.
- Reduce the temperature to a gentle simmer, allowing the potatoes to cook for 20-25 minutes. The potatoes should become extremely tender, with some pieces naturally breaking down to create a creamy texture.
- Create a tempering mixture by combining heavy cream with 1 cup of the hot soup liquid in a separate bowl, whisking to equalize temperatures and prevent curdling.
- Reintegrate the cream mixture into the pot, stirring gently and cooking for an additional 4-5 minutes to meld the flavors and achieve a rich, velvety consistency.
- Ladle the soup into serving bowls, garnishing with crisp bacon fragments, finely sliced green onions, and a generous sprinkle of shredded cheddar cheese.
Notes
- Potato selection matters: Russet potatoes crumble perfectly, creating a silky smooth base for the soup.
- Bacon sets the foundation: Rendering bacon fat first infuses deep, smoky flavors into every spoonful.
- Flour technique prevents clumping: Stirring flour thoroughly eliminates raw starch taste and ensures a velvety consistency.
- Temperature control saves cream: Gradually warming cream prevents unwanted separation and maintains a luxurious texture.
- Topping creativity enhances experience: Personalize each bowl with crispy bacon bits, sharp cheddar, or fresh green onions for extra excitement.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 12g
- Protein: 10g
- Cholesterol: 75mg