Pioneer Woman Potato Soup Recipe
Try this Pioneer Woman Potato Soup Recipe. It is the best way to stay warm on cold days.
Ingredients
- 6 large Russet potatoes peeled and diced.
- 6 slices of thick-cut bacon.
- 1 large yellow onion chopped.
- 3 stalks of celery diced.
- 4 cups of chicken broth.
- 2 cups of whole milk.
- 1/2 cup of heavy cream.
- 1 teaspoon of kosher salt.
- 1/2 teaspoon of black pepper.
- 1 cup of shredded cheddar cheese.
Instructions
Cook the Bacon
- Fry bacon in the large pot until crisp. Remove it and keep the fat.
Sauté the Veggies
- Add onions and celery to the bacon fat. Cook them until they are soft.
Add the Potatoes
- Put the diced potatoes into the pot. Stir them with the soft vegetables.
Pour the Broth
- Add the chicken broth to the pot. Make sure it covers all the potatoes.
Simmer the Soup
- Bring the liquid to a soft boil. Cook for 15 minutes until potatoes are soft.
Mash the Potatoes
- Use a masher to crush half the potatoes. This makes the soup very thick.
Add Milk and Cream
- Pour in the milk and heavy cream. Stir it well on a low heat.
Season and Serve
- Add salt, pepper, and the crisp bacon. Top each bowl with yellow cheese.
Notes
- Keep some potato chunks. It gives the soup a better texture.
- Use Russet potatoes. They break down easily and add thickness.
- Don't skip the bacon fat. It adds the best smoky flavor.
- Add fresh parsley. It makes the soup look very pretty.
- Warm the milk first. Cold milk can slow down the cooking.
- Top with green onions. This adds a nice fresh crunch.