There’s nothing quite like wrapping your hands around a steaming bowl of potato soup when the weather turns chilly – it’s like edible comfort in its purest form. My love affair with this Pioneer Woman potato soup started years ago when I stumbled upon Ree Drummond’s recipe during a particularly gray November. One taste of that creamy, bacon-studded goodness, and I was hooked!
Now, this soup has become my go-to for everything from casual weeknight dinners to cozy weekend lunches. I’ll never forget the first time I made it for my best friend after she had surgery – she still talks about how that rich, velvety broth and tender potato chunks made her feel instantly better. That’s the magic of good comfort food, isn’t it?
What makes this Pioneer Woman potato soup special is how it transforms humble ingredients into something extraordinary. With just potatoes, bacon, and a few pantry staples, you can create a meal that feels like a warm hug. Trust me, once you try this version, you’ll understand why it’s become such a beloved recipe in kitchens across the country.
Why You’ll Love This Pioneer Woman Potato Soup
Oh my stars, this isn’t just any potato soup – it’s the kind of recipe that’ll have your family begging for seconds! Here’s why it’s become my absolute favorite cold-weather meal:
First off, that creamy texture is pure magic. The combination of heavy cream and starchy potatoes creates this velvety base that coats every spoonful perfectly. I like to mash about half the potatoes to thicken it naturally – no flour needed! The result? A soup that’s rich and luxurious without being too heavy.
Now let’s talk about the bacon. Oh, that glorious bacon! Cooking the onions and garlic in the rendered bacon fat gives the whole pot this incredible depth of flavor. And when you sprinkle those crispy bacon bits on top right before serving? Absolute perfection. My kids call it “flavor confetti” because it makes every bite extra special.
Best part? This is so easy to make. One pot, simple ingredients you probably have on hand, and less than an hour from start to finish. Even on my busiest days, I can throw this together while helping with homework or folding laundry. The soup practically makes itself!
The aroma alone will have everyone gathered in the kitchen, bowls in hand. It’s that good. And don’t even get me started on how the flavors deepen if you let it sit for a bit – though in my house, it rarely lasts that long!
Ingredients for Pioneer Woman Potato Soup
Okay, let’s talk ingredients! The beauty of this soup is how simple everything is – you probably have most of this in your kitchen right now. But I’ve learned a few little tricks about choosing and prepping them just right. Here’s what you’ll need:
First up, 6 slices of thick-cut bacon, chopped into bite-sized pieces. Trust me, splurge on the good stuff here – that smoky flavor makes all the difference. I like to cut it with kitchen shears straight into the cold pot (less mess!). You’ll also need 1 medium yellow onion, diced (about 1 cup), and 3 cloves of garlic, minced nice and fine. The garlic gets almost sweet when it cooks in that bacon fat!
For the potatoes, 6 medium russets (peeled and diced into 1/2-inch cubes) give you that perfect texture. Sometimes I’ll use half russets and half Yukon Golds for extra creaminess. You’ll need 4 cups of good chicken broth – I use low-sodium so I can control the seasoning.
The creamy magic comes from 1 cup heavy cream and 1 cup whole milk. Yes, you can use half-and-half instead, but the cream gives it that luxurious mouthfeel. For seasoning, just 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika (smoked paprika is amazing if you have it).
Finally, garnishes: 1 cup shredded sharp cheddar (pack it lightly when measuring) and 1/4 cup fresh parsley, chopped. The parsley adds this bright pop of color and freshness that cuts through the richness perfectly.
Equipment You’ll Need
You won’t need any fancy gadgets for this soup – just a few kitchen basics. Grab your large Dutch oven or heavy-bottomed pot (about 5-6 quarts), a trusty wooden spoon for stirring, and a sharp knife for chopping. A measuring cup and spoons come in handy too. That’s it – simple as can be!
How to Make Pioneer Woman Potato Soup
Alright, let’s get cooking! This soup comes together so easily, but there are a few key steps that’ll make all the difference in flavor and texture. Follow along – I’ll walk you through each stage so you end up with soup that’s just as good as the Pioneer Woman’s!
Cooking the Bacon and Aromatics
First things first – bacon time! Grab your large pot (cold!) and toss in those 6 slices of chopped bacon. Turn the heat to medium and let that beautiful fat render out. Stir occasionally – you want the pieces crispy but not burnt, about 5-7 minutes. Pro tip: tilt the pot slightly to pool the grease as the bacon cooks.
Once your bacon’s golden and crisp, scoop it out with a slotted spoon and let it drain on paper towels. But here’s the secret – leave all that glorious bacon grease in the pot! Now toss in your diced onion and cook until it’s soft and translucent, about 3 minutes. Stir frequently – you want the onions to soak up all that bacony goodness without browning too much.
Next comes the garlic – add those 3 minced cloves and stir for just 30 seconds until fragrant. Watch it closely – garlic burns fast! You’ll know it’s ready when the whole kitchen smells amazing.
Simmering the Potatoes
Now for the hearty part! Dump in your 6 cups of diced potatoes, followed by the 4 cups chicken broth, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp paprika. Give everything a good stir, scraping up any tasty bits stuck to the bottom of the pot.
Crank the heat to high and bring it to a rolling boil – you’ll see big bubbles breaking the surface. Then immediately reduce to a gentle simmer (medium-low heat). Cover the pot partially (leave a small gap) and let those potatoes cook until they’re fork-tender, about 15 minutes. Check at 10 minutes – you want them soft but not mushy.
Here’s where you decide your texture: for a chunkier soup, leave as is. For creamier, use your spoon or potato masher to gently break up about half the potatoes against the side of the pot. I like a mix of both – creamy with some hearty chunks!
Adding Cream and Final Touches
Now for the silky magic! Turn the heat to low and stir in the 1 cup heavy cream and 1 cup milk. This is crucial – don’t let it boil after adding dairy or it might curdle! Just warm it through for about 5 minutes until steaming hot.
Toss in half of your reserved bacon (save the rest for topping) and give it one final stir. Taste and adjust seasoning – sometimes I add an extra pinch of salt or paprika at this stage.
Ladle the soup into bowls and top with shredded cheddar, the remaining bacon bits, and a sprinkle of fresh parsley. The cheese will melt into the hot soup beautifully. Grab some crusty bread for dipping, and dig in!
Tips for the Best Pioneer Woman Potato Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to absolutely heavenly. First tip? Reserve some bacon for topping – that crispy crunch on top makes every bite exciting. I always cook extra bacon because, let’s be honest, it tends to “disappear” while I’m cooking!
The potato texture makes all the difference. Here’s my secret: mash some but not all of the cooked potatoes. I use a fork or the back of my wooden spoon to smash about half against the pot’s side. This gives you that perfect balance – creamy base with hearty potato chunks. If you prefer super smooth, a quick immersion blender pulse works too (just don’t overdo it!).
Timing is everything with the dairy. Always add cream and milk off the heat, then warm gently. Boiling can cause curdling, and nobody wants grainy soup! If it does separate (it happens to the best of us), a quick whisk usually brings it back together.
For maximum flavor, let the soup rest 10 minutes before serving. The flavors meld beautifully, and it cools to the perfect eating temperature. Leftovers? Even better the next day – just thin with a splash of broth when reheating.
Variations & Serving Suggestions
Oh, the fun part – making this Pioneer Woman potato soup your own! One of my favorite ways to mix it up is adding diced jalapeños with the onions for a spicy kick. My husband loves when I stir in a can of drained corn and some chopped roasted green chiles for a Southwest twist. Feeling extra indulgent? A spoonful of cream cheese melted into the soup makes it even richer.
Toppings are where you can really play – I always set out little bowls of sour cream, extra shredded cheese, thinly sliced green onions, and of course more crispy bacon. My kids go nuts for crumbled tortilla chips on top for crunch. For company, I’ll sometimes float a dollop of pesto or herbed compound butter on each serving – so fancy with zero effort!
This soup begs for crusty bread on the side. My go-to is a warm baguette, but buttermilk biscuits or cheesy garlic bread are amazing too. In a pinch, even simple saltine crackers do the trick for soaking up that creamy goodness.
Storing and Reheating Pioneer Woman Potato Soup
Now listen here – if by some miracle you have leftovers (we rarely do!), here’s how to keep that potato soup tasting just-made. First, let it cool to room temperature, then pop it in an airtight container in the fridge. It’ll stay good for 3-4 days – though in my house it never lasts that long!
When reheating, go low and slow – high heat can make the dairy separate. I warm it on the stove over medium-low, stirring often, with a splash of broth or milk to loosen it up. The microwave works too – just use 50% power and stir every minute. Pro tip: the bacon stays crispiest if you add fresh to each serving!
Nutritional Information
Now, I’m no nutritionist, but here’s the general scoop on what’s in this comforting bowl of goodness. A serving of this Pioneer Woman potato soup has about 350 calories, with 20g of fat (that’s the delicious bacon and cream doing their thing!). You’ll get 12g of protein from the bacon and cheese, plus about 30g carbs from those hearty potatoes.
Keep in mind these numbers can change based on the exact ingredients you use – like if you swap in turkey bacon or use less cheese. But honestly? Some days you just need a bowl of soul-warming goodness, and this soup delivers that in spades!
Pioneer Woman Potato Soup FAQs
I get questions about this soup all the time from friends and readers, so let me share the answers to the ones that pop up most often. First up – “Can I freeze this potato soup?” Honestly? I don’t recommend it. Dairy-based soups can get grainy when frozen and thawed. The potatoes also tend to become watery and lose their texture. If you must freeze it, leave out the cream and milk, then add them fresh when reheating.
“What can I use instead of heavy cream?” Half-and-half works beautifully – it gives you that rich creaminess without being quite as heavy. For a lighter option, whole milk with a tablespoon of butter melted in does the trick in a pinch. Just don’t use anything lower fat than whole milk or the soup loses its luxurious feel.
“How can I thicken the soup if it’s too thin?” Easy peasy! Mash more of the cooked potatoes against the side of the pot – the natural starch will thicken it right up. No need for flour or cornstarch. If you’ve already pureed all the potatoes, a sprinkle of instant mashed potato flakes works wonders (just stir in a little at a time until perfect).
Other quick tips: Yes, you can use turkey bacon (though the flavor won’t be as rich). And no, you don’t have to peel the potatoes if you like the texture – just scrub them well!
I’d love to hear how your Pioneer Woman potato soup turns out! Did you add any special twists? Maybe your family has a favorite topping combo? Drop me a note in the comments below – nothing makes me happier than hearing your soup stories. Happy cooking, friends!
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Pioneer Woman Potato Soup Recipe – 6 Creamy Comfort Secrets
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
A creamy and comforting potato soup inspired by the Pioneer Woman. Perfect for chilly days and easy to make with simple ingredients.
Ingredients
- 6 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 cup fresh parsley, chopped
- 1 cup shredded cheddar cheese
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside.
- In the same pot, sauté onion and garlic in bacon grease until soft.
- Add potatoes, chicken broth, salt, pepper, and paprika. Bring to a boil.
- Reduce heat and simmer until potatoes are tender (about 15 minutes).
- Mash some potatoes for a thicker texture or leave chunky if preferred.
- Stir in heavy cream, milk, and half of the cooked bacon.
- Simmer for another 5 minutes.
- Garnish with cheese, parsley, and remaining bacon before serving.
Notes
- For a lighter version, replace heavy cream with half-and-half.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
