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Pioneer Woman Potato Soup Recipe

Pioneer Woman Potato Soup Recipe

This Pioneer Woman Potato Soup Recipe is creamy, hearty, and packed with bacon, potatoes, cheddar cheese, and simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American Comfort Food
Servings 6 servings
Calories 465 kcal

Equipment

  • Large soup pot or Dutch oven
  • Medium skillet for bacon
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Potato masher
  • Ladle
  • Cheese grater

Ingredients
  

  • 6 medium russet potatoes peeled and diced
  • 8 slices bacon
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 2 green onions sliced

Optional toppings:

  • Extra shredded cheese
  • Crumbled bacon
  • Chopped green onions
  • Sour cream
  • Cracked black pepper

Instructions
 

Step 1: Cook the Bacon

  • Start by cooking the bacon in a large skillet over medium heat. I usually cut the bacon into small pieces before cooking because it saves time later and every spoonful gets a little bacon in it.
  • Cook the bacon for about 8 to 10 minutes until crispy. Stir it every so often so it cooks evenly and doesn’t burn around the edges. Once it’s crispy, transfer the bacon to a paper towel-lined plate.
  • Don’t pour out all the bacon grease. Leave about 2 tablespoons in the pan because that flavor really helps the soup.

Step 2: Cook the Onion and Garlic

  • Add the diced onion to the bacon drippings and cook over medium-low heat for about 5 minutes. The onions should soften and turn slightly golden around the edges.
  • The first time I made this Pioneer Woman Potato Soup Recipe, I rushed this step and the onions still had that raw bite. What worked better for me was letting them cook slowly until they smelled sweet.
  • Add the garlic and stir for another 30 seconds. You’ll smell it almost immediately.

Step 3: Make the Base

  • Add the butter to the pot with the onions. Once melted, sprinkle in the flour and stir constantly for about 1 minute.
  • The mixture will look thick and a little pasty at first. That’s normal. You just want to cook out the raw flour taste without letting it brown too much.
  • Slowly pour in the chicken broth while stirring the whole time. This helps prevent lumps. Then add the milk and heavy cream.
  • At this point the soup base should look smooth and creamy.

Step 4: Add the Potatoes

  • Add the diced potatoes, salt, pepper, and smoked paprika.
  • Bring the soup to a gentle boil, then reduce the heat to low. Cover partially with a lid and let it simmer for about 20 minutes.
  • The potatoes should become very tender. You’ll know they’re ready when you can easily pierce them with a fork.
  • I noticed russet potatoes soften faster than Yukon Golds in this soup, which is one reason I keep using them.

Step 5: Mash Some of the Potatoes

  • Use a potato masher right in the pot to mash some of the potatoes.
  • You don’t want to mash everything completely smooth unless you like very silky soup. I usually mash about half the potatoes so the soup stays thick but still has chunks.
  • This is honestly the part where the soup starts looking like real comfort food.

Step 6: Add Cheese and Sour Cream

  • Turn the heat to low before adding the cheese.
  • Add the shredded cheddar a handful at a time and stir until melted. Then stir in the sour cream.
  • If the soup feels too thick, add a splash of broth or milk. Potato soup thickens a lot as it sits.
  • Taste and adjust the seasoning if needed.

Step 7: Finish and Serve

  • Stir most of the bacon back into the soup and save a little for topping.
  • Ladle the soup into bowls and top with extra cheese, bacon, green onions, and black pepper.
  • Serve it hot while the cheese is still melty.

Notes

  • Shred your own cheese instead of using pre-shredded bags. It melts smoother.
  • Cut the potatoes into similar sizes so they cook evenly.
  • Save some bacon for topping instead of mixing it all in.
  • Stir the soup occasionally while simmering so the potatoes don’t stick.
  • If you want extra smoky flavor, add a little more smoked paprika.
  • Let the soup sit for 5 minutes before serving. The texture gets even creamier.
Keyword Pioneer Woman Potato Soup Recipe