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Pioneer Woman Potato Soup Recipe

Pioneer Woman Potato Soup Recipe
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★★★★★

5 from 12 reviews

Pioneer Woman Potato Soup is a comforting and hearty bowl of creamy potatoes, crispy bacon, fresh vegetables, and a hint of Cajun spice. This rich, flavorful soup is perfect for cozy dinners, featuring tender potatoes simmered in savory broth and finished with a creamy milk-flour mixture, topped with cheese and bacon for extra indulgence.

Ingredients

Scale

Soup Base

  • 6 slices thin bacon, chopped
  • 1 medium onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 6 small russet potatoes, peeled and diced
  • 1/2 tsp kosher salt
  • Black pepper, to taste
  • 1/2 tsp Cajun spice
  • 8 cups low-sodium broth (chicken or vegetable)

Thickening & Finishing

  • 3 Tbsp all-purpose flour
  • 1 cup milk (whole or 2%)
  • 1/2 cup heavy cream (optional, for extra richness)
  • 1 tsp fresh parsley, chopped

Toppings

  • 1 cup shredded cheese (cheddar recommended)
  • Reserved crispy bacon pieces
  • Extra fresh parsley for garnish

Instructions

  1. Cook the Bacon: In a large soup pot over medium heat, cook the chopped bacon until it is crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
  2. Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot with the bacon fat. Cook for about 5-7 minutes until the vegetables are softened and aromatic.
  3. Add Potatoes and Seasonings: Stir in the peeled and diced potatoes along with kosher salt, black pepper, and Cajun spice. Mix well to coat the potatoes with the seasonings.
  4. Add Broth and Simmer: Pour in the 8 cups of low-sodium broth. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook for 20-25 minutes or until the potatoes are tender and easily pierced with a fork.
  5. Prepare Milk-Flour Mixture: In a small bowl, whisk together the flour and milk until smooth and free of lumps.
  6. Thicken the Soup: Stir the milk-flour mixture into the soup pot. Cook the soup for an additional 5 minutes, stirring frequently, until it thickens slightly.
  7. Blend Part of Soup: Carefully scoop out about one-third of the soup and blend it until smooth using an immersion blender or countertop blender. Return the blended soup to the pot to create a creamy texture with some chunks remaining.
  8. Add Cream and Parsley: Stir in the heavy cream (if using) and fresh chopped parsley. Taste and adjust seasoning with additional salt, pepper, or Cajun spice as needed.
  9. Serve: Ladle the hot soup into bowls and garnish with shredded cheese, reserved crispy bacon, and extra fresh parsley. Serve immediately for the best flavor and texture.

Notes

  • For a dairy-free version, substitute milk and cream with coconut milk or oat milk.
  • Use low-sodium broth to control the saltiness of the soup.
  • Partially blending the soup creates a nice balance of creamy and chunky textures.
  • The Cajun spice adds subtle heat; adjust according to your taste or omit for milder flavor.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove to avoid curdling the dairy.

Nutrition

Keywords: potato soup, Pioneer Woman, creamy soup, bacon soup, easy dinner, comfort food

Find it online: https://todayquickmeals.com/pioneer-woman-potato-soup-recipe/