Pioneer Woman Potato Soup​

This easy Pioneer Woman Potato Soup is a creamy and comforting dish perfect for any meal. With its simple ingredients, you can whip it up quickly for a hot, nutritious dinner. Enjoy the delightful crunch of crispy bacon on top, making every spoonful a delicious treat!

Ingredients Needed:

• 6 slices thin bacon, cut into 1-inch pieces
• 1 whole medium onion, diced
• 3 whole carrots, scrubbed clean and diced
• 3 stalks celery, diced
• 6 small russet potatoes, peeled and diced
• 1/2 tsp. kosher salt
• Black pepper, to taste
• 1/2 tsp. Cajun spice mix
• 2 litres low-sodium chicken or vegetable broth
• 3 tbsp. plain flour
• 240ml milk
• 120ml double cream
• 1 tsp. minced fresh parsley (plus more for garnish)
• 1 cup grated cheese of your choice

How To Cook Potato Soup​:

1. Cook the Bacon: In a soup pot over medium heat, add the bacon pieces. Cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease but do not clean the pot.
2. Sauté the Vegetables: Return the pot to medium-high heat. Add the diced onion, carrot, and celery. Stir and cook for about 2 minutes. Then, add the diced potatoes. Cook for an additional 5 minutes, seasoning with salt, pepper, and Cajun spice.
3. Add the Broth: Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Cook for 10 minutes, or until the potatoes start to get tender.
4. Thicken the Soup: In a small bowl, whisk together the flour and milk. Pour this mixture into the soup and allow it to cook for another 5 minutes.
5. Blend the Soup: Remove half to two-thirds of the soup and blend it in batches in a blender or food processor until completely smooth. Use caution when blending hot soup, allow it to cool slightly if possible. Pour the blended soup back into the pot and stir to combine. Heat back up and taste for seasonings, adding more salt and pepper if needed. Stir in the double cream and parsley, reserving a little parsley for garnish.
6. Serve: Ladle the soup into bowls. Top with reserved parsley, crispy bacon pieces, and grated cheese.

Recipe Tips

• Use Fresh Vegetables: Fresh onions, carrots, and celery will add more flavor and nutrients to your soup. Avoid using frozen or canned veggies for the best taste.
• Blend Carefully: When blending hot soup, allow it to cool slightly first. This helps prevent splattering and ensures a smooth texture.
• Adjust Seasoning: Always taste your soup before serving. Add more salt, pepper, or Cajun spice as needed to enhance the flavors.
• Choose Your Cheese: Use a cheese that melts well, like cheddar or Gruyère. This will make the soup creamier and add a delicious cheesy flavor.
• Make it Ahead: This soup tastes even better the next day! Prepare it in advance and store it in the fridge, then reheat before serving.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover potato soup cool until it reaches room temperature. After that, put it in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: You can freeze the potato soup for up to 3 months. After cooling, transfer it to a freezer-safe container. To thaw, place it in the fridge overnight before warming it on the stove.
• Reheating: To reheat leftovers, warm the soup in a pot over medium heat for 3 minutes, stirring occasionally, or microwave in a covered bowl, heating in 1-minute intervals.

Nutrition Facts

Serving Size: 1 cup (approximately 240g)

• Calories: 296
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 48mg
• Sodium: 698mg
• Potassium: 851mg
• Total Carbohydrate: 30g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 7g

Try More Pioneer Woman​ Recipes:

• Pioneer Woman Italian Chicken Noodle Soup
• Pioneer Woman Chicken Enchilada Soup
• Pioneer Woman Mexican Chicken Soup
• Pioneer Woman Chicken And Rice Soup
• Pioneer Woman Chicken Parmesan Soup