Ree Drummond is quite serious about the process of making potato soup. We took her sage counsel and included it in our slow cooker adaptation of her ideal potato soup recipe to make it taste as good as her original version. According to Ree, “It Cannot Be Too Creamy, and There Cannot Be Any Variation in Texture.” It can’t have too many bumps in it. The potatoes must be pureed and smoothed out to be considered potato soup.
And most importantly, it needs to make me smile, shut my eyes, and be assured that everything will be all right from now until the end of time. After just one bite of this soup, you’ll acknowledge that the goal has been accomplished. The tastiest soups are made in a slow cooker because they capture the flavour of soups cooked on the stove without requiring you to spend the entire day hunched over a boiling pot. Because of this, the soup, topped with more cheese, crispy bacon, sour cream, and a sprinkle of chives, is one of the potato dishes we enjoy preparing the most.
When making Potato Soup, Is it Necessary to Peel the Potatoes?
That is entirely up to you to decide. Before adding the potatoes to the slow cooker, we (and Ree!) advocate peeling them so that the finished product has the smoothest possible texture. The potato peels are more fibrous than the flesh of the potato. Therefore they do not blend as well.
How can I Combine Hot Soup in the Most Foolproof way Possible?
To get a silky and delectable consistency in the soup, the recipe requires it to be blended. But before you pour the soup into the blender and select the “puree” setting, remember that safety comes first. It would be best to use an immersion blender to purée the soup directly in the slow cooker because this approach is the safest and eliminates the need to clean the blender.
You may use a traditional countertop blender in its place if you do not have access to an immersion blender. Your blender should have around two-thirds of the soup added to it before you put the lid on it and remove the insert from the top. (This is essential because it lets the steam escape, preventing the blender from erupting spectacularly!) Blending may now commence once a kitchen cloth has been placed over the opening in the lid to collect any splatters that may occur.
Should the Potato Soup be Blended before Serving?
Nope! You may omit the use of the blender if you choose or don’t mind a chunky, rustic texture. Instead, you can use a potato masher or a big fork to mash the potatoes into the soup until it reaches the required consistency. It will still taste mouthwateringly good!
Ingredients
- Six pieces of diced-up bacon.
- 2 pounds of russet potatoes, peeled and chopped into small cubes
- Three celery stalks, cut into thin slices
- One giant leek, peeled and diced before cooking
- Three cloves of garlic are cut very coarsely.
- Four tablespoons of chicken stock
- 1 tsp. kosher salt
- Six sprigs of thyme, which should be fresh.
- 1/2 milligram of black pepper, ground
- 3/4 cup of sour cream, in addition to some for garnishing
- It serves toppings consisting of shredded cheddar cheese, chopped chives, sour cream, and bacon that has been reserved.
Directions
- Heat a large skillet over medium heat. After adding the bacon strips, continue cooking for another 6 to 8 minutes or until the bacon is golden brown. Transfer the meat to a platter lined with paper towels. Keep two pieces aside to use as a garnish. The remaining four parts should be broken apart.
- Prepare the base of a slow cooker with the bacon crumbles, potatoes, celery, leeks, garlic, stock, salt, thyme sprigs, and pepper. The slow cooker should be between 6 and 8 quarts. Place the cover on top of the slow cooker and cook on high for 4 hours (or on low for 6 to 8 hours), checking to see if the potatoes are done by inserting a fork to see if they are soft. Take the thyme sprigs out and dispose of them.
- Make the soup into a semi-smooth consistency by blending it with an immersion blender while retaining tiny bits of potato and veggies for added texture. Mix in the sour cream using a spoon. (Add one-fourth and one-half cup of water to the soup to thin it down to the desired consistency). Serve in bowls, topping each with bacon crumbles, cheese, chives, more sour cream, and the bacon pieces set aside earlier.
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