Let’s talk about comfort food-those dishes that feel like a warm hug, the ones you can rely on for an instant mood boost, no matter how your day is going. Potato soup, especially when made the right way, is the perfect example. And if you’re looking for the ultimate version of this classic dish, look no further than the Old Fashioned Potato Soup recipe from the Pioneer Woman. This recipe delivers all the hearty, creamy goodness you want in a potato soup but with that extra little something that comes from time-honored cooking traditions. Think of it as a blend of comfort, flavor, and nostalgia.
This version isn’t just your average potato soup-it’s full of flavor layers, from the richness of the potatoes to the depth of the seasonings. And, of course, it has that signature Pioneer Woman touch, where every spoonful feels like it’s made with love. Whether you’re serving it on a chilly evening or for a special family gathering, this soup is sure to be a crowd-pleaser.
Old Fashioned Potato Soup Pioneer Woman Recipe
Ree Drummond, also known as The Pioneer Woman, has an uncanny ability to turn simple ingredients into something spectacular. Her Old Fashioned Potato Soup is no exception. It’s hearty, creamy, and rich in flavor. The combination of russet potatoes, bacon, and a few other pantry staples brings a satisfying balance of textures and tastes that will have everyone coming back for seconds.
The beauty of this soup lies in its simplicity-there’s nothing too fancy or complicated here. Yet, the outcome is incredibly satisfying. Whether you’re craving something to warm you up on a cold winter night or just looking for an easy yet delicious meal, this soup fits the bill.
Ingredients Needed
Before diving into the cooking process, let’s gather the essentials. Here’s what you’ll need for the Old Fashioned Potato Soup recipe:
- Russet Potatoes: The star of the dish. They’re starchy and perfect for creating that creamy texture.
- Bacon: A must-have for that smoky, crispy crunch and depth of flavor.
- Onion: Adds a subtle sweetness and umami to the base of the soup.
- Celery: A touch of freshness and crunch that balances the richness of the soup.
- Carrots: For color and a slightly sweet, earthy flavor that complements the potatoes.
- Chicken Broth: Provides a savory foundation to help bring all the ingredients together.
- Heavy Cream: This is what makes the soup indulgently creamy and luxurious.
- Milk: Used to lighten up the texture just a bit while adding creaminess.
- Butter: A little extra richness for the base, enhancing the overall flavor.
- Flour: Helps thicken the soup for that perfectly smooth consistency.
- Salt and Pepper: Basic seasonings to bring out the natural flavors of the ingredients.
- Garlic Powder: A pinch to add aromatic depth to the soup.
- Chives or Green Onions: Optional garnish to add freshness and color.
Now that we’ve got everything in place, it’s time to start cooking!
Cooking Instructions
Making this potato soup is surprisingly simple! If you’re looking for an easy recipe with minimal steps but maximum flavor, this is it. Here’s how you’ll bring it all together:
- Prepare the Potatoes: Start by peeling and dicing the russet potatoes into bite-sized pieces. No need to be too exact here. Just make sure they’re roughly the same size so they cook evenly.
- Cook the Bacon: In a large soup pot or Dutch oven, cook the bacon over medium heat until it’s crispy and browned, about 5-7 minutes. Once done, remove the bacon, crumble it, and set it aside. Leave the rendered bacon fat in the pot-it’ll add incredible flavor to your soup base.
- Sauté Vegetables: Add diced onions, carrots, and celery to the pot with the bacon fat. Cook for about 5 minutes until the veggies soften, stirring occasionally to prevent them from burning. You’re looking for them to soften but still hold their shape.
- Add Flour: Sprinkle the flour over the cooked veggies and stir to combine. This will help thicken your soup later. Cook the flour for about 1-2 minutes until it becomes golden and fragrant.
- Add Broth and Potatoes: Pour in the chicken broth, and then add the diced potatoes. Bring the mixture to a simmer and let it cook for 15-20 minutes until the potatoes are fork-tender.
- Make It Creamy: Once the potatoes are cooked through, use a potato masher or the back of a spoon to mash some of them against the side of the pot. This will thicken the soup and create that lovely creamy texture. Pour in the heavy cream and milk, stirring to combine. Let it simmer for another 5 minutes to allow the flavors to meld together.
- Season and Garnish: Taste the soup and adjust seasoning with salt, pepper, and garlic powder. Top with crumbled bacon and fresh chives or green onions for extra flavor and a pop of color.
Ingredient Insights
- Russet Potatoes: These are the go-to potatoes for soups because of their high starch content, which helps thicken the broth as they cook down. They also have a fluffy texture, which makes them ideal for mashed potatoes or any soup that needs a bit of body.
- Bacon: The crispy bacon isn’t just for garnish-it infuses the soup with a smoky, savory flavor that elevates the entire dish. You can also experiment with pancetta or sausage for a different twist.
- Heavy Cream: Heavy cream is what makes this potato soup so indulgent. It transforms a basic soup into something rich and velvety, adding a layer of luxury without being overwhelming.
- Chicken Broth: Chicken broth provides a deeper, richer flavor compared to vegetable broth and helps balance out the creaminess with a touch of savoriness.
Expert Tips
- For Extra Creaminess: If you love a super creamy soup, feel free to swap half of the milk for more cream. Alternatively, you can blend a portion of the soup with an immersion blender to make it even smoother.
- Use a Dutch Oven: A heavy pot like a Dutch oven retains heat well and ensures the soup cooks evenly. If you don’t have one, any large, sturdy pot will do, but a Dutch oven will really take the dish to the next level.
- Customize the Garnish: In addition to bacon and chives, try topping with shredded cheddar cheese or a dollop of sour cream for extra richness. A sprinkle of crispy onions can also add a fun texture.
- Make Ahead: This soup keeps well in the fridge for up to 3 days, and the flavors actually deepen over time. You can even freeze it for up to 3 months-just make sure to let it cool completely before freezing.
Recipe Variations
While this classic recipe is amazing as is, you can always switch things up depending on what you’re in the mood for. Here are a few variations:
- Cheesy Potato Soup: Add shredded cheddar cheese to the soup at the end for a cheesy twist. You can also sprinkle cheese on top when serving.
- Loaded Potato Soup: Pile on toppings like sour cream, green onions, cheese, and more bacon for an over-the-top, loaded potato experience.
- Vegan Potato Soup: For a plant-based version, swap out the bacon for smoked tempeh or mushrooms, use vegetable broth instead of chicken broth, and replace the cream with coconut milk or cashew cream.
- Spicy Potato Soup: Add a bit of heat by tossing in some diced jalapeños or a dash of cayenne pepper to kick up the flavor.
Final Words
There’s something incredibly satisfying about a bowl of potato soup, and when you make it the Pioneer Woman way, it’s nothing short of spectacular. From the crispy bacon to the creamy potatoes and the savory broth, every spoonful is packed with flavor. And the best part? It’s easy to make and customizable to fit your taste preferences. Whether you stick to the classic recipe or experiment with variations, this soup will always deliver comfort in a bowl.
FAQs
What Are The Key Ingredients For The Pioneer Woman’s Old Fashioned Potato Soup?
The key ingredients for this soup include potatoes, butter, onions, garlic, chicken broth, half-and-half, salt, pepper, and a variety of optional garnishes such as cheddar cheese, bacon, and green onions.
How Do You Make The Old Fashioned Potato Soup From The Pioneer Woman?
To make the soup, start by cooking the onions and garlic in butter until softened. Then, add diced potatoes and chicken broth, and simmer until the potatoes are tender. After that, stir in half-and-half and season with salt and pepper. For a creamier texture, you can mash some of the potatoes in the soup.
Can I Use A Different Type Of Potato For This Recipe?
Yes, you can use different types of potatoes such as russet, red, or Yukon gold. However, russet potatoes are commonly used in this recipe due to their starchy nature, which helps thicken the soup.
Is The Pioneer Woman’s Old Fashioned Potato Soup Recipe Suitable For Vegetarians?
Yes, the recipe can be made vegetarian by using vegetable broth instead of chicken broth and skipping any bacon or other meat-based toppings.
How Can I Make The Old Fashioned Potato Soup Spicier?
To add spice to the soup, you can include ingredients like cayenne pepper, hot sauce, or finely chopped jalapeños. Adjust the seasoning to your preferred spice level.
Can I Freeze The Old Fashioned Potato Soup For Later?
Yes, you can freeze the soup, though it may change in texture slightly when reheated. To prevent the soup from becoming too watery, make sure to cook it without adding the half-and-half, and then add it when reheating after freezing.
What Is The Best Way To Store Leftover Old Fashioned Potato Soup?
Leftover soup should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it on the stove over low heat, stirring occasionally.
Can I Make The Old Fashioned Potato Soup In A Slow Cooker?
Yes, you can make this soup in a slow cooker. Start by sautéing the onions and garlic, then add them along with the potatoes, chicken broth, and seasonings to the slow cooker. Cook on low for 6-8 hours, then add the half-and-half in the last 30 minutes.
What Kind Of Toppings Can I Add To The Pioneer Woman’s Old Fashioned Potato Soup?
Popular toppings include shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions, and fresh parsley. These add flavor and texture to the soup.
Is The Pioneer Woman’s Old Fashioned Potato Soup Recipe Thick Or Thin?
The soup is typically thick and creamy, but you can adjust the consistency by adding more broth or half-and-half to thin it out or by mashing more potatoes to make it even thicker.