Few dishes warm the soul like a bowl of creamy potato soup, and this Creamy Pioneer Woman Potato Soup is inspired by Ree Drummond’s signature comfort food style. Thick, rich, and loaded with flavor, it’s made with simple ingredients like potatoes, bacon, milk, and cheese, but with the cozy, down-home touch that makes it truly satisfying. Perfect for family dinners, chilly nights, or make-ahead lunches, this soup is a staple you’ll return to again and again.
What is Pioneer Woman Potato Soup?
Pioneer Woman Potato Soup is a hearty, creamy potato soup made popular by Ree Drummond on The Pioneer Woman. Her recipes are known for being approachable, filling, and family-friendly, and this soup is no exception. It features diced potatoes cooked in broth, thickened with flour and milk, and finished with cream, cheese, and bacon for a comforting, homestyle taste.
Creamy Pioneer Woman Potato Soup
Equipment
- large soup pot
- saucepan
- Whisk
- ladle
- Cutting board
- Chef’s knife
Ingredients
- 6 slices bacon, chopped
- 1 medium onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 6 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups whole milk
- ½ cup heavy cream
- ⅓ cup all-purpose flour
- 3 tbsp unsalted butter
- 1 cup shredded cheddar cheese
- to taste salt and black pepper
- 2 tbsp chopped parsley or green onions (for garnish)
Instructions
- In a large pot, cook chopped bacon until crispy. Remove and set aside, leaving about 1 tablespoon drippings in pot.
- Add onion, carrots, and celery to pot. Cook 5 minutes until softened. Add garlic and cook 1 minute more.
- Stir in potatoes and broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are fork-tender.
- In a separate saucepan, melt butter. Whisk in flour and cook 1–2 minutes. Slowly whisk in milk until smooth and thickened.
- Pour milk mixture into soup pot. Stir well and simmer until creamy.
- Stir in heavy cream and shredded cheddar until melted. Season with salt and pepper.
- Top with bacon, parsley, and extra cheese before serving.
Notes
Ingredients You’ll Need
This recipe serves 6–8.
- 6 slices bacon, chopped
- 1 medium onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 6 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups whole milk
- ½ cup heavy cream
- ⅓ cup all-purpose flour
- 3 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
- Chopped parsley or green onions (for garnish)
Optional toppings
- Extra cheese
- Crispy bacon crumbles
- Hot sauce or red pepper flakes
- Sour cream
Substitutions
- Vegetarian: use veggie broth and skip bacon.
- Gluten-free: thicken with cornstarch or potato starch.
- Lighter version: use half-and-half or evaporated milk instead of cream.
Step-by-Step Instructions
Step 1: Cook bacon
In a large pot, cook chopped bacon until crispy. Remove and set aside, leaving about 1 tablespoon drippings in pot.
Step 2: Sauté vegetables
Add onion, carrots, and celery to pot. Cook 5 minutes until softened. Add garlic and cook 1 minute more.
Step 3: Add potatoes and broth
Stir in potatoes and broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are fork-tender.
Step 4: Make roux
In a separate saucepan, melt butter. Whisk in flour and cook 1–2 minutes. Slowly whisk in milk until smooth and thickened.
Step 5: Combine
Pour milk mixture into soup pot. Stir well and simmer until creamy.
Step 6: Finish with cream and cheese
Stir in heavy cream and shredded cheddar until melted. Season with salt and pepper.
Step 7: Serve
Top with bacon, parsley, and extra cheese before serving.
Tips for the Best Creamy Potato Soup
- Use russet potatoes for fluffiness or Yukon golds for creaminess.
- Cook bacon first for maximum flavor in the base.
- Don’t skip the roux—it gives the soup body.
- Mash some potatoes in the pot for extra thickness while leaving chunks for texture.
Suggest pairing with Loaded Potato Soup using anchor text: “Serve Creamy Pioneer Woman Potato Soup alongside Loaded Potato Soup for the ultimate cozy dinner lineup.”
Variations
- Cheesy loaded version: Add sour cream, more cheddar, and chives.
- Spicy version: Stir in jalapeños or hot sauce.
- Broccoli cheddar potato soup: Add steamed broccoli florets.
- Slow cooker version: Cook potatoes, veggies, and broth on low 6 hours. Stir in roux, cream, and cheese at the end.
Storage and Reheating
- Refrigerator: Store in airtight container up to 4 days.
- Freezer: Not recommended—dairy can separate.
- Reheating: Warm gently on stovetop over medium-low. Add splash of milk if too thick.
Serving Ideas
This hearty soup pairs wonderfully with:
- Buttery biscuits or cornbread
- A crisp green salad
- Grilled cheese or paninis
- Roasted Brussels sprouts or carrots
Nutrition Breakdown
One serving has about 420–460 calories, 17 grams protein, 42 grams carbs, and 22 grams fat. Lightening the dairy reduces calories without sacrificing creaminess.
Conclusion
Creamy Pioneer Woman Potato Soup is rich, filling, and irresistibly comforting. With bacon, vegetables, potatoes, and a creamy, cheesy finish, it’s the perfect recipe for cozy family meals or potluck dinners. Inspired by Ree Drummond’s hearty cooking style, this soup is simple to make, deeply satisfying, and sure to become a family favorite.
FAQs
Can I make this vegetarian?
Yes, skip the bacon and use vegetable broth.
What potatoes work best?
Russets for fluffy texture, Yukon gold for creamy.
Can I make it ahead?
Yes, store in fridge up to 4 days and reheat gently.
Can I use half-and-half instead of cream?
Yes, for a lighter soup.
Can I make this in a Crock Pot?
Yes, cook veggies, broth, and potatoes on low 6–7 hours. Add roux, cream, and cheese at the end
- Recommend with Sausage Potato Soup using anchor text: “Pair this soup with Sausage Potato Soup for a hearty potato soup night.”