There are few things as comforting as a warm bowl of creamy, hearty soup, and this Pioneer Woman Potato Soup is the absolute pinnacle of comfort food. Inspired by Ree Drummond’s famously rich and satisfying recipes, this version is loaded with tender potatoes, savory bacon, and a rich, cheesy broth that will have everyone asking for a second bowl. It’s the perfect simple, rustic, and incredibly delicious meal for a chilly evening. Whether you’re a long-time fan or trying it for the first time, get ready to fall in love with your new favorite soup recipe.
Why You’ll Love This Pioneer Woman Potato Soup Recipe
This isn’t just any potato soup; it’s a recipe designed to deliver maximum flavor with minimal fuss. Here’s why this will become a staple in your kitchen:
- Incredibly Creamy: We use a combination of heavy cream and a flour-based roux to create a luxuriously smooth and thick texture that’s simply irresistible.
- Rich and Flavorful: Crispy bacon, aromatic onions, and sharp cheddar cheese build layers of savory flavor that make every spoonful a delight.
- Simple, Accessible Ingredients: You won’t need to hunt for any specialty items. This recipe uses pantry staples to create a five-star meal.
- Perfect for Any Occasion: It’s hearty enough for a main course on a weeknight but special enough to serve to guests. It’s a guaranteed crowd-pleaser, much like other comforting dishes such as our Marry Me Chicken Soup.
Ingredients You’ll Need
The magic of this soup lies in its simple, high-quality ingredients. Here’s what you’ll need to gather:
- Bacon: Provides a smoky, savory base and a delicious crispy topping.
- Onion & Garlic: The aromatic foundation that builds the soup’s flavor.
- All-Purpose Flour: Helps to thicken the soup, creating that signature creamy consistency.
- Chicken Broth: Use a good quality broth for the best flavor. You can also substitute vegetable broth.
- Potatoes: Russet or Yukon Gold potatoes work best as they become tender and creamy when cooked.
- Heavy Cream: The key to an ultra-rich and creamy broth.
- Cheddar Cheese: Sharp cheddar provides the best flavor, but feel free to use your favorite melting cheese.
- Seasonings: Salt, black pepper, and a pinch of paprika are all you need.
- Optional Toppings: Green onions, extra bacon, more cheese, or a dollop of sour cream.
How to Make The Best Pioneer Woman Potato Soup
Follow these simple steps to create the perfect bowl of creamy potato soup. We’ll break it down so it’s easy for cooks of all skill levels.
Step 1: Cook the Bacon
In a large Dutch oven or heavy-bottomed pot, cook the bacon slices over medium heat until crispy. Once done, remove the bacon with a slotted spoon and set it on a paper towel-lined plate to drain. Leave about two tablespoons of bacon grease in the pot for flavor.
Step 2: Sauté the Aromatics
Add the chopped onion to the pot and cook in the bacon grease until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Create the Roux
Sprinkle the all-purpose flour over the onions and stir constantly for one minute. This step is crucial for thickening the soup and cooks out any raw flour taste.
Step 4: Build the Soup Base
Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then add the peeled and cubed potatoes, salt, pepper, and paprika.
Step 5: Simmer the Soup
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender. If you enjoy a thick and hearty soup, you might also love our Ground Beef and Potato Soup.
Step 6: Make It Creamy
Once the potatoes are tender, reduce the heat to low. You can use a potato masher or immersion blender to mash some of the potatoes directly in the pot to achieve your desired consistency. Stir in the heavy cream and shredded cheddar cheese until the cheese is completely melted and the soup is smooth. Be careful not to let the soup boil after adding the dairy.
Step 7: Serve and Garnish
Ladle the hot soup into bowls. Crumble the reserved crispy bacon and sprinkle it on top, along with fresh green onions and an extra handful of cheese. Serve immediately!
Tips for Success
To ensure your soup is perfect every time, keep these expert tips in mind:
- Don’t Boil the Dairy: Once you add the heavy cream and cheese, keep the heat low. Boiling can cause the dairy to curdle and ruin the texture.
- Choose the Right Potatoes: Starchy potatoes like Russets or Yukon Golds are best. They break down nicely and contribute to the soup’s creamy texture.
- Shred Your Own Cheese: Pre-shredded cheese is often coated with anti-caking agents that can prevent it from melting smoothly. For the creamiest soup, buy a block of cheddar and shred it yourself.
- Taste and Adjust: Always taste your soup before serving. You may need to add a bit more salt or pepper to perfect the flavor.
Variations and Customizations
One of the best things about this recipe is how easy it is to customize. For a different take on a cheesy, comforting soup, try our famous Broccoli Cheese Soup. Here are a few ideas to make this potato soup your own:
- Add Different Cheeses: Try a blend of Monterey Jack and cheddar, or add some smoked Gouda for a deeper flavor.
- Make it Spicy: Add a pinch of cayenne pepper or a diced jalapeño along with the onions for a spicy kick.
- Include Veggies: Sautéed carrots, celery, or corn can be added with the potatoes for extra nutrition and texture.
- Add a Protein: Stir in some leftover shredded chicken or cooked ham at the end for an even heartier meal.
How to Store and Reheat Potato Soup
This soup makes for fantastic leftovers! To store, allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
To reheat, gently warm the soup in a saucepan over low heat, stirring occasionally. Avoid microwaving, as it can cause the creamy base to separate. If the soup has thickened too much in the fridge, you can add a splash of milk or chicken broth to thin it out as it reheats.
Soups with a high dairy content like this one can sometimes separate or become grainy when frozen and reheated. For best results, we recommend enjoying it fresh or storing it in the refrigerator.
Yes, this soup is great for making ahead. Store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over low heat, adding a splash of milk or broth to thin it if needed.
There are a few ways to thicken your soup. You can mash some of the potatoes directly in the pot with a potato masher, or use an immersion blender to blend a small portion of the soup. The flour-based roux in this recipe also serves as the primary thickener.
This soup is a hearty meal on its own, but it pairs wonderfully with crusty bread for dipping, a fresh green salad, or a simple sandwich for a complete and satisfying meal.
Starchy potatoes like Russets or Yukon Golds are the best choice. Their texture breaks down beautifully during cooking, which helps to naturally thicken the soup and creates a wonderfully creamy consistency.
Soups with a high dairy content like this one can sometimes separate or become grainy when frozen and reheated. For best results, we recommend enjoying it fresh or storing it in the refrigerator.
Yes, this soup is great for making ahead. Store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over low heat, adding a splash of milk or broth to thin it if needed.
There are a few ways to thicken your soup. You can mash some of the potatoes directly in the pot with a potato masher, or use an immersion blender to blend a small portion of the soup. The flour-based roux in this recipe also serves as the primary thickener.
This soup is a hearty meal on its own, but it pairs wonderfully with crusty bread for dipping, a fresh green salad, or a simple sandwich for a complete and satisfying meal.
Starchy potatoes like Russets or Yukon Golds are the best choice. Their texture breaks down beautifully during cooking, which helps to naturally thicken the soup and creates a wonderfully creamy consistency.
More Delicious Soup Recipes
If you loved this Pioneer Woman Potato Soup, we’re sure you’ll enjoy some of our other popular soup recipes! Cozy up with a bowl and find your next favorite.
Share Your Creation!
We are so excited for you to try this amazing Pioneer Woman Potato Soup recipe! It’s a true celebration of simple ingredients coming together to create something spectacular. If you make it, don’t forget to leave a comment below and let us know how it turned out. We love hearing from you! For more delicious recipe inspiration, be sure to follow us on Pinterest.
Pioneer Woman Potato Soup Recipe
Pioneer Woman Potato Soup: The Ultimate Comfort Recipe
Ingredients
Equipment
Instructions
- In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, reserving 2 tablespoons of drippings in the pot.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute.
- Gradually whisk in the chicken broth. Add the cubed potatoes, salt, and pepper. Bring to a simmer.
- Cover the pot, reduce heat, and simmer for 15-20 minutes, or until potatoes are tender.
- Reduce heat to low. Lightly mash some of the potatoes in the pot to thicken the soup. Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Do not boil.
- Ladle into bowls and top with reserved crispy bacon and fresh green onions.
Notes
Adjust seasoning at the end, as the bacon and cheese will add saltiness.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
