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–+ servings
Pioneer Woman Potato Soup

Creamy Pioneer Woman Potato Soup for Ultimate Comfort

This creamy Pioneer Woman Potato Soup is perfect for chilly evenings, offering warmth and delicious comfort in every bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 slices Bacon Add crispiness and savory flavor; substitute with smoked tempeh for a vegetarian option.
  • 1 medium Onion Adds depth and sweetness; use shallots for a milder flavor.
  • 2 stalks Celery Contributes a fresh note; leeks can be used as a substitute.
  • 2 cloves Garlic Enhances flavor; fresh garlic is best.
  • 1/4 cup Butter Used for the roux; olive oil can be substituted.
  • 1/4 cup All-purpose flour Thickens the soup; cornstarch for gluten-free.
  • 4 cups Chicken broth Forms the soup base; substitute with vegetable broth for vegetarian.
For the Creamy Texture
  • 4 cups Russet potatoes Creates creamy texture; Yukon Gold is an alternative.
  • 1 cup Heavy cream Adds richness; substitute coconut cream for dairy-free.
  • 2 cups Shredded sharp cheddar cheese Provides cheesy flavor; nutritional yeast for vegan option.
Seasoning & Garnish
  • to taste Salt & black pepper Adjust based on dietary preferences.
  • 2 tablespoons Green onions Used as a garnish; fresh chives can be an alternative.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Remove bacon, leaving drippings in the pot.
  2. Add diced onion and celery to the bacon drippings, cooking until softened, about 5-7 minutes. Stir in minced garlic and sauté for an additional minute.
  3. Melt 1/4 cup of butter in the pot, then sprinkle 1/4 cup of flour over the vegetables, stirring continuously for 2 minutes to create a roux.
  4. Gradually whisk in 4 cups of chicken broth, ensuring no lumps remain. Add 4 cups of cubed potatoes, bring to a boil, then reduce heat and simmer for 15-20 minutes.
  5. Use a potato masher to mash some potatoes directly in the pot for a creamy texture while leaving some chunks.
  6. Stir in 1 cup of heavy cream and 2 cups of shredded cheese until melted, keeping the heat low. Season with salt and pepper.
  7. Ladle soup into bowls and top with crispy bacon, extra cheese, and chopped green onions before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 36gProtein: 12gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Pioneer Woman Potato Soup can be made ahead; it's better the next day! Store leftovers in an airtight container for up to 4 days. Avoid microwaving to prevent cream from separating.

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