Creamy Cheesy Potato Soup

introduction

This Pioneer Woman Potato Soup (The Ultimate Comfort Food Recipe) is warm, creamy, and easy to make. It feels like home and fills the kitchen with a good smell. If you want more potato soup ideas, see 20 easy potato soup recipes for more simple versions. This soup works for weeknights, cold days, and when you need comfort food.

why make this recipe

Make this recipe because it is fast, filling, and uses simple ingredients. The bacon and cheddar add strong flavor. The potatoes and cream make the soup thick and smooth. It feeds a family and makes great leftovers.

how to make Pioneer Woman Potato Soup (The Ultimate Comfort Food Recipe)

Start with crispy bacon and soft vegetables. Mix in flour and broth to make a gravy base. Add potatoes and cook until soft. Mash some potatoes to thicken the soup, then add cream and cheese. For another cozy meal idea, try the ultimate comfort food chicken parmesan pasta soup if you want a different dinner to serve with it. Follow the full directions below step by step.

Ingredients :

8 slices bacon (diced), 1 large onion (chopped), 2 stalks celery (chopped), 3 cloves garlic (minced), 1/4 cup butter, 1/4 cup all-purpose flour, 4 cups chicken broth, 2 lbs Russet potatoes (peeled and cubed into 1-inch pieces), 1 cup heavy cream, 1 1/2 cups shredded sharp cheddar cheese (plus more for garnish), 1 tsp salt (or to taste), 1/2 tsp black pepper (or to taste), 1/4 cup sliced green onions (for garnish)

Directions :

In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the pot., Add the diced onion and celery to the pot and cook in the bacon drippings until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant., Melt the butter in the pot. Once melted, sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste., Slowly whisk in the chicken broth, ensuring there are no lumps. Add the peeled and cubed potatoes and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender., Reduce the heat to low. Use a potato masher or immersion blender to partially blend the soup to your desired consistency. For a chunkier soup, mash gently. For a smoother soup, blend more., Stir in the heavy cream, shredded cheddar cheese, salt, and black pepper. Cook, stirring gently, until the cheese is melted and the soup is heated through. Do not allow the soup to boil after adding the cream., Ladle the hot soup into bowls. Top generously with the reserved crispy bacon, extra shredded cheese, and sliced green onions.

how to serve Pioneer Woman Potato Soup (The Ultimate Comfort Food Recipe)

Serve hot in bowls with extra cheddar and green onions on top. Add the crispy bacon just before serving so it stays crunchy. For a fun side, serve with air fryer sweet potato fries or with crusty bread. A simple salad also pairs well.

how to store Pioneer Woman Potato Soup (The Ultimate Comfort Food Recipe)

Cool the soup to room temperature, then put it in airtight containers. Keep in the fridge for up to 3 days. Reheat gently on the stove over low heat so the cream does not separate. You can freeze the soup in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat slowly.

tips to make Pioneer Woman Potato Soup (The Ultimate Comfort Food Recipe)

• Cook the bacon until very crispy for best texture.
• Leave some bacon fat in the pot to cook the vegetables for more flavor.
• Partially mash the potatoes for a mix of smooth and chunky texture.
• Do not boil after adding cream to keep it smooth.
• Taste and add salt and pepper at the end.

variation (if any)

• Make it vegetarian: skip the bacon and use vegetable broth. Add smoked paprika for a smoky taste.
• Add cooked ham or shredded rotisserie chicken for more protein.
• Use half-and-half instead of heavy cream for a lighter soup.
• Stir in sour cream or cream cheese for extra tang and creaminess.

FAQs

Q: Can I use other potatoes?
A: Yes. You can use Yukon Gold or red potatoes, but cooking time may change. Russets make a thicker soup.

Q: Can I make this soup ahead?
A: Yes. Make it a day before and cool. Reheat slowly on the stove and add a splash of broth if it is too thick.

Q: How do I fix a grainy or separated soup?
A: Heat gently and stir. If it looks grainy after reheating, add a little more broth and whisk. Avoid high heat after adding dairy.

Q: Can I use milk instead of heavy cream?
A: You can, but the soup will be thinner and less rich. Use whole milk for better texture.

Q: How do I make the soup thicker?
A: Mash more potatoes in the pot or cook a few extra minutes uncovered to reduce liquid.

Conclusion

This Pioneer Woman Potato Soup (The Ultimate Comfort Food Recipe) is easy to follow and gives a warm, creamy bowl every time. For the original Pioneer Woman version and extra tips, see Pioneer Woman’s Perfect Potato Soup recipe. For another take and notes on the recipe, you can read the write-up at Anncoo Journal’s Perfect Potato Soup.

Pioneer Woman Potato Soup

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Warm, creamy, and easy to make, this potato soup is the ultimate comfort food that fills the kitchen with a delightful aroma.

• Total Time: 45 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 8 slices bacon (diced)
• 1 large onion (chopped)
• 2 stalks celery (chopped)
• 3 cloves garlic (minced)
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 lbs Russet potatoes (peeled and cubed into 1-inch pieces)
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese (plus more for garnish)
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)
• 1/4 cup sliced green onions (for garnish)

Instructions

1. In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside.
2. Add onion and celery to the pot with bacon drippings and cook until softened, about 5-7 minutes.
3. Add minced garlic and cook for another minute.
4. Melt butter, sprinkle flour over vegetables, and stir constantly for 2 minutes.
5. Slowly whisk in chicken broth, ensuring no lumps remain.
6. Add cubed potatoes, bring to a boil, then simmer for 15-20 minutes until fork-tender.
7. Partially blend the soup to desired consistency with a potato masher or immersion blender.
8. Stir in heavy cream, cheddar cheese, salt, and pepper, cook until cheese is melted, avoiding boil.
9. Ladle into bowls and top with reserved bacon, extra cheese, and green onions.

Notes

For best texture, ensure bacon is very crispy and adjust seasoning to taste at the end. For a vegetarian version, skip the bacon and use vegetable broth.

• Author: mehdilmh
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American
• Diet: None

Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 6g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 50mg

Keywords: comfort food, potato soup, creamy soup, easy recipes