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Pioneer Woman Potato Soup

A warm, creamy potato soup that's easy to make, this comforting dish features crispy bacon, cheddar cheese, and is perfect for chilly days or weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Comfort Food, Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 slices bacon (diced) Cook until very crispy for best texture.
  • 1 large onion (chopped)
  • 2 stalks celery (chopped)
  • 3 cloves garlic (minced)
  • 1/4 cup butter
  • 1/4 cup all-purpose flour Sprinkle over the vegetables.
  • 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
  • 2 lbs Russet potatoes (peeled and cubed into 1-inch pieces) Other potatoes can be used, but cooking time may change.
  • 1 cup heavy cream Do not boil after adding to keep smooth texture.
  • 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.

Method
 

Cooking
  1. In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy.
  2. 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.
  3. Add the diced onion and celery to the pot and cook in the bacon drippings until softened, about 5-7 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. 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.
  6. Slowly whisk in the chicken broth, ensuring there are no lumps.
  7. Add the peeled and cubed potatoes and bring the mixture to a boil.
  8. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
  9. Reduce the heat to low. Use a potato masher or immersion blender to partially blend the soup to your desired consistency.
  10. 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.
  11. Ladle the hot soup into bowls. Top generously with the reserved crispy bacon, extra shredded cheese, and sliced green onions.

Notes

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.