Print

Pioneer Woman Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and hearty potato soup recipe with crispy bacon, potatoes, and rich cheddar cheese, perfect for chilly evenings.

Ingredients

Scale
  • 8 slices thick-cut bacon (chopped)
  • 1 large yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 lbs russet potatoes (about 45 medium, peeled and cubed)
  • 1 cup heavy cream
  • 1.5 cups sharp cheddar cheese (shredded, plus more for garnish)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1/4 cup green onions (sliced, for garnish)

Instructions

  1. In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving about 2 tablespoons of bacon fat in the pot.
  2. Add the diced onion to the pot and cook in the bacon fat until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle the flour over the onions and stir constantly for 1 minute to create a roux.
  4. Gradually whisk in the chicken broth until smooth. Add the peeled and cubed potatoes. Increase the heat and bring to a boil.
  5. Reduce heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
  6. Use an immersion blender to partially blend the soup to your desired consistency. For a chunkier soup, blend less. For a smoother soup, blend more.
  7. Reduce the heat to low. Stir in the heavy cream, shredded cheddar cheese, and half of the cooked bacon. Continue stirring gently until the cheese is completely melted. Do not let the soup boil.
  8. Season with salt and pepper to taste. Serve hot, garnished with the remaining crispy bacon, extra cheddar cheese, and sliced green onions.

Notes

For added flavor, consider serving with crusty bread or a simple salad. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Scroll to Top