If there’s one thing that makes a meal feel like a hug from the inside, it’s a hearty, comforting bowl of soup. And when it comes to the ultimate in cozy, satisfying comfort food, few things can top the warmth and richness of potato soup. In this post, we’re going to dive deep into a recipe that’s been a crowd-pleaser for years – Pioneer Woman’s Potato Soup. It’s the kind of soup that makes you want to curl up with a blanket and a good book on a chilly day.
The Pioneer Woman, Ree Drummond, is known for her ability to turn simple ingredients into mouthwatering masterpieces. Her Potato Soup is no exception. It’s creamy, flavorful, and packed with just the right balance of ingredients to make it both filling and delicious. Whether you’re making it for family dinner, a casual lunch, or just craving some soul-soothing comfort food, this recipe has you covered.
Now, let’s break this recipe down in full detail, so you can easily recreate it and enjoy it in all its creamy, potato-filled glory!
Pioneer Woman Potato Soup Recipe
This soup is as easy to make as it is delicious. It’s one of those dishes that feels like it took hours to prepare, but in reality, it comes together pretty quickly with just a little attention to detail. Here’s a look at what goes into it:
- Creamy texture – Thanks to a mixture of potatoes, broth, and cream.
- Full of flavor – From the right blend of seasoning and a secret ingredient or two.
- Hearty and filling – Makes for the perfect comfort meal, and it holds up well for leftovers!
Ready to get started? Here’s the full recipe breakdown:
Ingredients Needed
Before you start cooking, let’s get your ingredients all set. This list might seem a little long, but trust me, each element adds a unique touch that makes the soup shine. Here’s everything you’ll need:
- Russet potatoes (6-8 medium-sized): Russets have the perfect texture for potato soup – they’re starchy and soft, ideal for that creamy consistency.
- Butter (1/2 cup): Because what’s a good soup without a little butter? It’s going to add richness and depth to your base.
- Onion (1 medium): Chopped finely. This adds a subtle sweetness and flavor that’s not overpowering.
- Garlic (4 cloves): Fresh garlic, minced. It’s the perfect aromatic to layer in with the onions.
- Chicken broth (4 cups): You can use vegetable broth for a vegetarian version, but chicken broth gives a savory backbone to the soup.
- Heavy cream (2 cups): This is the secret to making your soup luxuriously creamy and velvety.
- Whole milk (2 cups): For thinning the soup slightly without losing that creamy consistency.
- Flour (1/4 cup): Used to thicken the soup base and give it that velvety texture.
- Salt and pepper (to taste): These two are your flavor enhancers. Don’t skimp on them, they really tie everything together.
- Chives (for garnish): Fresh and chopped, they add a pop of color and freshness.
- Bacon (optional, but recommended!): Crumbled on top for that crispy, salty finish.
Cooking Instructions
Now comes the fun part – cooking the soup! Don’t worry, the process is easier than it sounds, and you’ll end up with a dish that looks like you spent hours preparing it. Here’s the step-by-step:
- Prep your potatoes: Peel and chop your russet potatoes into small cubes. Set them aside for later. (Tip: If you prefer a smoother soup, you can leave the skins on, but peeling will give you a silky texture.)
- Cook your bacon: If you’re using bacon, start by cooking it in a large pot or Dutch oven over medium heat until it’s crispy. Remove it from the pot, crumble it, and set it aside to sprinkle on top of the soup later.
- Sauté the onions and garlic: In the same pot, melt your butter over medium heat. Add in the finely chopped onions and sauté them for about 3-4 minutes until they’re soft and translucent. Then, toss in your garlic and sauté for another minute until fragrant.
- Create the roux: Sprinkle the flour over the onions and garlic. Stir it in well to make a thick paste. This is your thickening base for the soup.
- Add the liquids: Gradually pour in your chicken broth while stirring to prevent lumps. Then, add the milk and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring occasionally.
- Cook the potatoes: Add the chopped potatoes to the pot, making sure they’re submerged in the liquid. Bring everything to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Mash and blend: Use a potato masher to mash some of the potatoes in the soup, leaving others whole for texture. If you prefer a smoother soup, you can also use an immersion blender for a more uniform consistency.
- Season and finish: Taste your soup and add salt and pepper as needed. If it feels too thick, you can add a little more broth or milk to get the desired consistency.
- Garnish and serve: Ladle the soup into bowls, and sprinkle with the crispy bacon, fresh chives, and maybe a little extra pepper. Enjoy!
Ingredient Insights
Every ingredient in this recipe plays a crucial role in creating the perfect balance of flavor and texture. Here’s a deeper look into what each one brings to the table:
- Russet potatoes: Their starchy texture makes them ideal for thickening soups. The cubes break down slightly during cooking, blending seamlessly into the broth.
- Butter: Adds richness and depth. Don’t skip this – it’s the key to giving the soup its silky smooth base.
- Onions and garlic: The savory base flavors that form the foundation of the soup. They give the dish a fragrant and aromatic quality.
- Chicken broth: Provides the savory depth of flavor that the creaminess balances. It’s important to use a good-quality broth for the best results.
- Heavy cream: The heavy cream is what elevates this soup from ’good’ to “amazing”. It makes the texture thick and indulgent, and the richness is unmatched.
- Bacon: Adding bacon brings in a satisfying crunch and salty, smoky flavor that contrasts perfectly with the creamy soup.
Expert Tips
A few small tweaks can take this already amazing soup to the next level:
- Use a mix of broths: For a deeper flavor, try using half chicken broth and half vegetable broth. This adds complexity without overpowering the potato flavor.
- Customize your toppings: Besides the crispy bacon and chives, consider adding shredded cheese, sour cream, or even a dollop of Greek yogurt for added creaminess.
- Make it spicy: If you love a bit of heat, add a pinch of cayenne pepper or some diced jalapeños to the soup. It gives a surprising kick without overwhelming the taste.
Recipe Variations
While this version of Pioneer Woman’s Potato Soup is perfect as-is, there are some fun variations to consider if you’re looking to mix things up:
- Cheesy Potato Soup: Stir in some shredded cheddar cheese for an extra cheesy twist. You can also melt in cream cheese for a more decadent texture.
- Vegan version: Swap the butter for olive oil, the heavy cream for coconut cream, and the milk for almond or oat milk. Use vegetable broth instead of chicken broth to make it fully plant-based.
- Loaded Potato Soup: Add more toppings like shredded cheese, sour cream, green onions, and a sprinkle of cheddar cheese for a loaded version.
- Smoky Potato Soup: Add smoked sausage or ham instead of bacon for a smoky, savory variation.
Final Words
This Pioneer Woman Potato Soup recipe is a masterpiece in its simplicity. It’s filling, comforting, and easy enough for anyone to make, whether you’re a seasoned chef or a kitchen newbie. The ingredients are easy to find, and the instructions are simple to follow, making it the perfect dish to whip up on a lazy afternoon or during the colder months when you need something to warm you from the inside out.
FAQs
What Ingredients Are Used In The Pioneer Woman Potato Soup Recipe?
The main ingredients for the Pioneer Woman potato soup recipe include potatoes, onion, garlic, chicken broth, milk, butter, flour, salt, pepper, and cheese. You can also add bacon and green onions for extra flavor.
Can I Use Other Types Of Potatoes In The Pioneer Woman Potato Soup Recipe?
Yes, you can use other types of potatoes, such as Yukon Gold or Russet potatoes. However, the texture may vary slightly depending on the type of potato used.
Is There A Vegetarian Version Of The Pioneer Woman Potato Soup Recipe?
Yes, you can make a vegetarian version of the Pioneer Woman potato soup by omitting the bacon and using vegetable broth instead of chicken broth. You can also substitute the butter with a plant-based alternative.
How Do I Make The Pioneer Woman Potato Soup Recipe Gluten-free?
To make the soup gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Additionally, ensure that the chicken broth you use is gluten-free.
Can I Make The Pioneer Woman Potato Soup Recipe In A Slow Cooker?
Yes, you can adapt the recipe for a slow cooker. Simply add the ingredients (except for the cream and cheese) to the slow cooker, cook on low for 6-8 hours, and then stir in the cream and cheese during the last 30 minutes of cooking.
How Can I Thicken The Pioneer Woman Potato Soup If It’s Too Thin?
If the soup is too thin, you can thicken it by adding a slurry made of flour and water, or by mashing some of the potatoes in the soup to help create a thicker texture.
What Is The Best Way To Store Leftover Pioneer Woman Potato Soup?
Store leftover potato soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months, though the texture may change slightly after freezing and reheating.
Can I Make The Pioneer Woman Potato Soup Recipe Ahead Of Time?
Yes, the soup can be made ahead of time. In fact, the flavors often improve after sitting for a few hours or overnight. Just store it in the fridge and reheat when ready to serve.
How Can I Make The Pioneer Woman Potato Soup Spicier?
To add some spice to the soup, you can include a pinch of cayenne pepper, some crushed red pepper flakes, or even a few diced jalapeños. Adding spicy sausage or a few dashes of hot sauce also works well.
Can I Add Other Vegetables To The Pioneer Woman Potato Soup Recipe?
Yes, you can add other vegetables such as carrots, celery, or leeks to enhance the flavor and texture. Just be sure to cook them until they are tender before serving.