Pioneer Woman Potato Soup Recipe – Easy Creamy Dinner Comfort

The sizzle of bacon, the sweet aroma of sautéed onions, and the gentle bubbling of a creamy soup simmering on the stovetop—this is what Pioneer Woman Potato Soup means to me. Every spoonful is like a warm hug on a chilly evening, and honestly, there’s nothing quite like cozying up with a big bowl after a long day. I first whipped up this recipe on a snowy night, craving something that felt like comfort in a bowl. Let’s face it, few dinners hit the spot like a steaming, creamy potato soup. And if you’re a fan of hearty meals that come together with simple ingredients, you’re in for a treat!

I’ve tested this creamy Pioneer Woman Potato Soup recipe more times than I can count (sometimes adding extra cheese, sometimes going wild with the toppings). It’s become my go-to for family gatherings, lazy Sundays, and even those nights when dinner needs to be on the table, fast. What I love most? It’s easy to customize, perfect for busy families, and always delivers that old-fashioned, down-home flavor. Whether you’re feeding picky eaters or hosting a casual dinner, you can count on this potato soup to bring everyone together. The magic is in the method—think ultra-creamy texture, savory undertones, and a rich finish that’s oh-so-satisfying.

So, why not grab your potatoes and get ready to stir up some comfort? This Pioneer Woman Potato Soup recipe is wholesome, filling, and a little bit nostalgic (just like grandma’s but with a modern twist). Let’s dive into what makes this soup the ultimate dinner comfort food!

Why You’ll Love This Pioneer Woman Potato Soup Recipe

I’ve cooked countless batches of potato soup over the years, but there’s something special about the Pioneer Woman’s version. After plenty of taste-testing (and a few tweaks along the way), I can honestly say this is the one I turn to when I want reliable, creamy results every single time. Here’s why you’ll love making—and eating—this comforting dinner favorite:

• Quick & Easy: You’ll have dinner on the table in just about 40 minutes. No complicated steps—just real food, real fast.
• Simple Ingredients: The recipe calls for pantry staples like potatoes, onions, milk, and bacon. You won’t need to hunt down hard-to-find items.
• Perfect for Any Occasion: Whether it’s a weeknight dinner, weekend lunch, or the main event at a family gathering, this soup fits right in.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone seems to love the creamy texture and savory flavor! It’s even better with toppings.
• Unbelievably Delicious: The soup is ultra-creamy, rich, and loaded with layers of flavor thanks to bacon, fresh herbs, and tender potatoes.

What sets this Pioneer Woman Potato Soup apart from the rest? I blend part of the soup for extra creaminess, leave a few chunks for hearty texture, and always finish with a sprinkle of sharp cheddar. It’s not just another potato soup—it’s my best version, with a flavor profile that’s balanced, savory, and deeply satisfying.

This recipe is the kind that makes you want to close your eyes and savor each bite. It’s comfort food reinvented: easier, lighter, and still packed with that soul-soothing warmth. Perfect for impressing guests (with zero stress) or making a regular night feel special. Trust me, once you make this, it’ll be a regular on your dinner menu!

Ingredients Needed for Pioneer Woman Potato Soup

This creamy potato soup relies on staple ingredients, making it both accessible and budget-friendly. Each component plays a role in building flavor and texture, and honestly, you probably have most of them in your kitchen already. Here’s what you’ll need for a classic Pioneer Woman Potato Soup:

• Russet potatoes (5-6 medium, peeled and diced) – They provide that classic creamy texture and hearty bite.
• Yellow onion (1 large, diced) – Adds subtle sweetness and depth.
• Carrots (2 medium, peeled and diced) – For a hint of color and gentle sweetness.
• Celery stalks (2, diced) – Brings freshness and crunch.
• Garlic cloves (2, minced) – For aromatic flavor (I use fresh for punchy taste).
• Bacon (6 slices, chopped) – Gives smoky undertones and irresistible crisp bites.
• Unsalted butter (3 tablespoons) – For richness (swap for olive oil if you’re dairy-free).
• All-purpose flour (1/3 cup) – Thickens the soup (you can use gluten-free flour if needed).
• Chicken broth (4 cups/960ml) – The base flavor; use vegetable broth for a vegetarian version.
• Whole milk (2 cups/480ml) – Makes it creamy (substitute with half-and-half for extra richness or use unsweetened almond milk for dairy-free).
• Salt (1 teaspoon, or to taste) – Essential for seasoning.
• Black pepper (1/2 teaspoon, freshly ground) – Adds a little kick.
• Cheddar cheese (1 cup/120g, shredded) – For topping and extra creaminess inside (I love sharp cheddar for flavor).
• Green onions (1/4 cup, thinly sliced) – Finishing touch with freshness.
• Fresh parsley (2 tablespoons, chopped) – Optional, but adds color and a fresh note.

Ingredient Tips: For the potatoes, I stick to russets for their starchy texture, but Yukon Golds work too if you prefer a buttery flavor. Want a vegetarian soup? Swap bacon for smoked paprika or vegetarian bacon bits. For gluten-free needs, almond flour or a gluten-free blend works well as a thickener. If you have dietary restrictions, this soup is easy to adapt—just check out the Variations section below.

I usually keep extra cheddar and green onions on hand because, let’s be honest, everyone wants more toppings. If you’re feeling fancy, add a dollop of sour cream or a sprinkle of crispy fried onions. No matter how you tweak it, this Pioneer Woman Potato Soup stays true to its comfort-food roots!

Equipment Needed

The best part? You don’t need a fancy setup to make Pioneer Woman Potato Soup! Here’s what I use every time:

• Large soup pot or Dutch oven – A heavy-bottomed pot helps prevent burning and cooks evenly. I’ve used both enameled Dutch ovens and stainless steel pots; both work great.
• Sharp chef’s knife – For chopping potatoes, onions, and bacon. If you have a food processor, dicing can go even faster.
• Cutting board – I prefer wooden, but any sturdy board will do.
• Wooden spoon or silicone spatula – Makes stirring easier and prevents sticking.
• Measuring cups and spoons – For accuracy (and fewer kitchen disasters!).
• Ladle – For serving up those steaming bowls.
• Blender or immersion blender (optional) – If you want ultra-smooth soup, I recommend blending half the batch (but leave some chunks for texture, trust me).

Don’t have a Dutch oven? No worries—a large saucepan works fine. For immersion blenders, I’ve found that budget-friendly models do the trick, but regular blenders work in a pinch (just be careful with hot liquids!). I always hand-wash my soup pot to keep it looking new, and a silicone spatula is my favorite for scraping every last bit of creamy soup from the pot.

Preparation Method

Let’s walk through how to make this Pioneer Woman Potato Soup step-by-step. I’m including all my go-to tips, plus a few troubleshooting notes I’ve learned from experience!

1. Prep the ingredients: Peel and dice 5-6 medium russet potatoes (about 2 pounds/900g). Dice 1 large onion, 2 carrots, and 2 celery stalks. Chop 6 slices of bacon.
2. Cook the bacon: In a large soup pot over medium heat, cook chopped bacon until crisp (about 8 minutes). Stir occasionally. Remove bacon with a slotted spoon and set aside for topping.
3. Sauté the vegetables: In the bacon drippings, add onions, carrots, and celery. Cook for 4-5 minutes, stirring often, until veggies are soft and fragrant. Add minced garlic and cook for 1 more minute.
4. Add butter and flour: Reduce heat to low, add 3 tablespoons unsalted butter, and let it melt. Sprinkle in 1/3 cup flour. Stir constantly for 2 minutes to make a roux—watch for a golden color and slightly nutty smell.
5. Pour in broth: Slowly add 4 cups (960ml) chicken broth, stirring well to prevent lumps. Increase heat to medium and bring to a gentle simmer.
6. Add potatoes: Add diced potatoes to the pot. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer uncovered for 15-18 minutes, until potatoes are fork-tender. (If your soup thickens too much, add a splash of extra broth.)
7. Blend for creaminess: Use an immersion blender to puree half the soup, or transfer 2-3 cups to a blender and blend until smooth. Pour back into the pot. (Leave some chunks for texture!)
8. Add milk: Stir in 2 cups (480ml) whole milk and 1/2 cup (60g) shredded cheddar cheese. Simmer on low for 5 more minutes, stirring until cheese melts and soup is perfectly creamy.
9. Taste and adjust: Taste the soup and add more salt or pepper if needed. If you want it thicker, simmer a few extra minutes uncovered.
10. Serve: Ladle hot soup into bowls. Top with reserved bacon, extra cheddar cheese, sliced green onions, and chopped parsley.

Preparation Notes: If your soup is too thin, just simmer a bit longer; too thick, add a splash of broth or milk. Keep an eye on the potatoes—undercooked ones make the soup grainy. And don’t forget to stir often; potatoes love to stick!

Time Estimates: Prep: 10 minutes. Cooking: 30 minutes. Total: About 40 minutes.

I always sneak a taste before serving—sometimes I add a pinch more cheese or a dash of smoked paprika. The goal is creamy, hearty perfection every time!

Cooking Tips & Techniques for Pioneer Woman Potato Soup

If there’s one thing I’ve learned making potato soup, it’s that tiny tweaks make a big difference! Here are my top tips for nailing the Pioneer Woman Potato Soup recipe every time:

• Cut potatoes evenly: Uniform cubes help them cook at the same rate, so you don’t end up with mushy bits and crunchy surprises.
• Stir the roux constantly: When you add flour to the butter, keep stirring (don’t walk away!). This prevents lumps and helps the soup thicken smoothly.
• Don’t rush the simmer: Potatoes need time to soften and release their starch. If you’re short on time, dice potatoes smaller—it speeds things up.
• Blend, but not too much: I blend about half the soup for creaminess but leave chunks for bite. If you blend it all, the texture gets a bit gluey (learned the hard way!).
• Add milk off the heat: Pour in milk after blending and simmer gently—boiling milk can separate or scorch.
• Layer flavors: Save some cooked bacon for topping. Stir in cheddar at the end for a melty finish, and always taste before serving.
• Multitasking tip: While bacon cooks, prep your veggies. This keeps things moving and dinner on track.

Common mistake? Overcooking the potatoes or letting them stick. I keep a wooden spoon handy and stir every few minutes, especially after adding flour. If you’re using a regular blender, let hot soup cool for a few minutes—hot liquids and blenders don’t mix well!

Consistency is key, so follow the measurements and adjust as you go. And if you ever end up with a soup that’s too salty, toss in a peeled raw potato and simmer—it’ll soak up excess salt. That trick’s saved dinner more than once!

Variations & Adaptations

One of the best things about Pioneer Woman Potato Soup is how easy it is to customize. Whether you’re cooking for allergies, dietary needs, or just want to mix things up, here are my favorite ways to adapt the recipe:

• Vegetarian: Skip the bacon and use vegetable broth. Add diced mushrooms and a pinch of smoked paprika for extra depth.
• Gluten-Free: Swap all-purpose flour for a gluten-free blend or cornstarch. The soup thickens beautifully and tastes just as creamy.
• Dairy-Free: Replace milk with unsweetened almond or oat milk, and use vegan butter and cheese. I’ve tried this for friends with dairy allergies and it’s still delicious!
• Low-Carb: Substitute half the potatoes with cauliflower florets. The soup stays creamy but lighter (and sneaks in extra veggies).
• Seasonal Twist: In spring, add fresh peas or asparagus. In fall, swap carrots for sweet potatoes and sprinkle in a dash of nutmeg.
• Flavor Boost: Stir in 1/2 teaspoon cayenne for a spicy kick, or a splash of Worcestershire sauce for umami depth.

My personal favorite? Adding roasted garlic instead of fresh—it gives the soup a sweet, mellow flavor that’s irresistible. No matter how you customize it, this potato soup never disappoints!

Serving & Storage Suggestions

The best way to serve Pioneer Woman Potato Soup is piping hot, topped with crispy bacon, extra cheddar, and a sprinkle of green onions. For dinner parties, I ladle soup into rustic bowls and set out a toppings bar—everyone loves making their bowl their own!

Pair it with crusty bread or garlic toast for dipping (my weakness!), or serve alongside a crisp green salad for balance. If you’re feeling fancy, a glass of chilled white wine makes a nice pairing, too.

Leftovers keep well in the fridge for up to 4 days. Store soup in airtight containers, and reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen things up. You can also freeze portions for up to 2 months—just thaw overnight in the fridge and reheat slowly. The flavors deepen as it sits, so honestly, this soup is even better the next day!

Tip: If you plan to freeze, skip the cheese topping until you reheat and serve—it keeps the texture smooth.

Nutritional Information & Benefits

Each serving (about 1.5 cups/360ml) of Pioneer Woman Potato Soup is roughly:

• Calories: 320
• Protein: 11g
• Fat: 14g
• Carbohydrates: 37g
• Fiber: 3g
• Sodium: 690mg

Potatoes are naturally high in potassium and vitamin C, while carrots and celery add fiber and antioxidants. The milk and cheese bring calcium and protein, making this soup surprisingly balanced for a comfort food. If you opt for low-fat milk or skip the bacon, you can lower the saturated fat. For gluten-free or dairy-free needs, swap flour and milk as noted in Variations.

Allergens: Contains dairy, gluten (unless adapted), and pork (from bacon). As someone who eats this regularly, I love how it fits into a cozy, nourishing dinner rotation—especially when paired with a big salad or veggie sides!

Conclusion

If you’re craving creamy, cozy comfort food, this Pioneer Woman Potato Soup recipe is absolutely worth a spot in your dinner rotation. It’s simple, flexible, and loaded with flavor—plus, it turns everyday ingredients into something special. Customize it to suit your taste, and don’t be afraid to tweak the toppings (my kids are obsessed with extra cheddar and a dash of hot sauce!).

I keep coming back to this soup because it’s warm, filling, and just plain satisfying. Whether you’re cooking for a crowd or just want a quick weeknight meal, it’s a guaranteed hit. Give it a try and let me know how you make it your own—share your tweaks, toppings, and serving ideas in the comments!

So, grab your potatoes and get cooking—dinner comfort is just a simmer away. Can’t wait to hear how your Pioneer Woman Potato Soup turns out!

FAQs – Pioneer Woman Potato Soup Recipe

Can I make Pioneer Woman Potato Soup ahead of time?

Absolutely! The flavors develop even more overnight. Just store in the fridge and reheat gently with a splash of milk or broth.

Can I use red potatoes instead of russet?

Yes, but the texture will be less creamy and a bit chunkier. Russets are best for that classic soup feel.

Is Pioneer Woman Potato Soup gluten-free?

It can be! Just swap the flour for a gluten-free blend or cornstarch as your thickener.

How do I freeze leftover potato soup?

Cool the soup completely, pour into freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge before reheating.

What toppings go best with potato soup?

Bacon, cheddar, green onions, parsley, and a dollop of sour cream are classics. For something extra, try crispy fried onions or hot sauce!

Pioneer Woman Potato Soup

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• Author: Jason Miller
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This creamy, comforting potato soup is loaded with tender potatoes, crispy bacon, and savory vegetables, finished with cheddar cheese and fresh herbs. It’s a quick, easy dinner perfect for chilly nights and family gatherings.

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Ingredients

Scale 1x2x3x

• 5–6 medium russet potatoes, peeled and diced (about 2 pounds)
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 6 slices bacon, chopped
• 3 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 2 cups whole milk
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1/4 cup green onions, thinly sliced
• 2 tablespoons fresh parsley, chopped (optional)

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Instructions

1. Peel and dice potatoes, dice onion, carrots, and celery. Chop bacon.
2. In a large soup pot over medium heat, cook chopped bacon until crisp (about 8 minutes). Remove bacon with a slotted spoon and set aside.
3. In the bacon drippings, add onions, carrots, and celery. Cook for 4-5 minutes, stirring often, until soft and fragrant. Add minced garlic and cook for 1 more minute.
4. Reduce heat to low, add butter, and let it melt. Sprinkle in flour and stir constantly for 2 minutes to make a roux.
5. Slowly add chicken broth, stirring well to prevent lumps. Increase heat to medium and bring to a gentle simmer.
6. Add diced potatoes. Season with salt and pepper. Simmer uncovered for 15-18 minutes, until potatoes are fork-tender.
7. Use an immersion blender to puree half the soup, or transfer 2-3 cups to a blender and blend until smooth. Pour back into the pot.
8. Stir in milk and 1/2 cup shredded cheddar cheese. Simmer on low for 5 more minutes, stirring until cheese melts and soup is creamy.
9. Taste and adjust seasoning as needed. If thicker soup is desired, simmer a few extra minutes uncovered.
10. Ladle hot soup into bowls. Top with reserved bacon, extra cheddar cheese, sliced green onions, and chopped parsley.

Notes

Cut potatoes evenly for consistent cooking. Stir roux constantly to avoid lumps. Blend only half the soup for creamy texture with some chunks. Add milk after blending and simmer gently to prevent scorching. For gluten-free, use GF flour or cornstarch. For vegetarian, omit bacon and use vegetable broth. Soup thickens as it sits; add broth or milk to thin when reheating. Toppings like sour cream, crispy onions, or hot sauce add extra flavor.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Cuisine: American

Nutrition

• Serving Size: About 1.5 cups (360ml) per serving
• Calories: 320
• Sugar: 6
• Sodium: 690
• Fat: 14
• Saturated Fat: 7
• Carbohydrates: 37
• Fiber: 3
• Protein: 11

Keywords: potato soup, pioneer woman, creamy soup, comfort food, bacon, cheddar, easy dinner, family meal, hearty soup, stovetop soup