There’s something about the way Pioneer Woman combines everyday ingredients to create something that feels like a hug from the inside. Maybe it’s the golden-brown pieces of bacon that dance merrily in the pot or how the onions, carrots, and celery meld together to form a melody of flavors. Or perhaps it’s the humble potato, transformed under her guidance into a bowl of creamy, comforting delight. This Pioneer Woman Potato Soup recipe had whispered promises of home-cooked perfection, and I was more than ready to listen.
How to make Pioneer Woman Potato Soup
Pioneer Woman Potato Soup is a comforting, creamy soup recipe popularized by Ree Drummond, also known as the Pioneer Woman. It’s known for its hearty ingredients and rich flavor. The soup typically includes ingredients like diced potatoes, onions, garlic, chicken broth, and heavy cream, often seasoned with salt, pepper, and sometimes herbs like thyme.
Ingredients:
- 6 slices of bacon, cut into small pieces
- 1 large onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 6 small russet potatoes, peeled and cubed
- 8 cups chicken or vegetable broth
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream or half-and-half
- Salt and freshly ground black pepper to taste
- Optional toppings: grated cheese, sour cream, chopped green onions, or chopped fresh herbs
Instructions:
- Cook the Bacon: In a large pot, cook the bacon pieces over medium heat until they are crisp and golden brown. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain. Leave the bacon fat in the pan.
- Sauté the Vegetables: In the same pot with the bacon fat, add the chopped onions, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
- Cook the Potatoes: Add the cubed potatoes to the pot, then pour in the chicken or vegetable broth. The broth should cover the vegetables. If not, add a bit more until they are submerged. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender about 10 to 15 minutes.
- Thicken the Soup: In a small bowl, whisk together the flour and milk until smooth. Stir this mixture into the soup, then cook for an additional 5 minutes or until the soup has thickened slightly.
- Add Cream and Seasonings: Stir in the heavy cream (or half-and-half) and add the cooked bacon pieces back to the pot. Season the soup with salt and freshly ground black pepper to taste. Allow the soup to simmer for another 5 minutes, stirring occasionally.
- Serve: Serve the soup hot, garnished with your choice of optional toppings like grated cheese, sour cream, chopped green onions, or fresh herbs.
Tips for Making the Perfect Potato Soup:
- Choosing Potatoes: Russet potatoes are ideal for this soup because they’re starchy, which helps thicken the soup naturally. However, you can also use other varieties like Yukon Gold for a slightly different texture.
- Consistency Adjustments: If you prefer a thicker soup, mash some of the potatoes directly in the pot before adding the milk and cream. For a thinner consistency, simply add more broth.
- Reheating: Potato soup thickens as it cools. When reheating, you may need to add a little broth or water to achieve your desired consistency.
- Vegetarian Version: To make this soup vegetarian-friendly, skip the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika for a hint of smokiness.
What to serve with
Pioneer Woman Potato Soup is a hearty and fulfilling dish on its own, but pairing it with the right sides can transform it into an even more complete and satisfying meal.
1. Crusty Bread
Types: A loaf of crusty bread such as sourdough, artisan, or French baguette.
Serving Tip: Warm the bread in the oven and serve it with butter or a brush of garlic olive oil for dipping into the Pioneer Woman Potato Soup.
2. Garlic Breadsticks or Rolls
Types: Pre-made breadsticks or homemade garlic rolls.
Serving Tip: Brush breadsticks with garlic butter and sprinkle with Parmesan cheese, then warm them up right before serving.
3. Fresh Green Salad
Types: A simple salad with mixed greens, a Caesar salad, or a spinach and strawberry salad for a touch of sweetness.
Serving Tip: Use light vinaigrettes or creamy dressings, depending on your preference, and add components like nuts, seeds, or fresh herbs for added texture and flavor.
4. Roasted Vegetables
Types: Asparagus, Brussels sprouts, carrots, or a medley of seasonal vegetables.
Serving Tip: Toss the vegetables in olive oil, salt, and pepper, then roast until tender and slightly caramelized. Finish with a sprinkle of fresh herbs or a squeeze of lemon.
5. Grilled Cheese Sandwich
Types: Classic cheddar on white bread or a more gourmet version using cheeses like Gruyère, Havarti, or a combination of your favorites.
Serving Tip: Try adding tomato slices, bacon, or a spread of pesto for an extra flavor dimension.
6. Quiche or Savory Tart
Types: Spinach and feta quiche, mushroom and swiss tart, or a seasonal vegetable quiche.
Serving Tip: Serve a slice of quiche alongside the Pioneer Woman Potato Soup for a more filling meal, perfect for brunch or a light dinner.
7. Cold Cut Platter
Types: Assorted meats such as sliced turkey, ham, salami, and prosciutto, accompanied by various cheeses and pickles.
Serving Tip: Arrange the cold cuts on a platter with small forks or toothpicks and include some mustard or horseradish for dipping.
8. Apple Slices with Cheese
Types: Crisp apple slices paired with sharp cheddar or brie.
Serving Tip: Arrange on a small plate and drizzle with honey if you like, which complements both the apples and the rich soup.
Ingredients Substitutes
Pioneer Woman Potato Soup is a comforting and hearty meal beloved by many. However, depending on dietary restrictions, availability of ingredients, or personal taste preferences, you might find yourself in need of substitutes for some of the ingredients.
Main Ingredients:
- Potatoes: The star of the soup. While Russet potatoes are commonly used for their starchy quality and fluffiness, you can substitute with Yukon Gold for a more buttery texture or even red potatoes for a firmer bite. For a low-carb option, cauliflower florets can be a surprisingly tasty substitute, though the soup’s texture and taste will differ.
- Onion: If you do not have onions or are intolerant, you can use leeks or shallots for a milder flavor. In a pinch, onion powder (about 1 teaspoon for a medium onion) can work as well.
- Celery and Carrots: These add flavor and texture. If missing, consider adding a bit of celery seed or celeriac for the celery flavor, although there is no perfect substitute for carrots in terms of texture, but parsnips can offer a similar sweetness with a slight difference in taste.
- Chicken or Vegetable Broth: If you don’t have broth handy, you can use bouillon cubes or granules dissolved in water. The ratio is typically 1 cube or 1 teaspoon of granules per cup of water. For a vegetarian version, stick with vegetable broth or use mushroom broth for a deeper umami flavor.
Seasoning and Dairy:
- Garlic: Garlic powder or minced jarred garlic can be good substitutes. However, for a fresher alternative, try minced shallots or a small amount of finely chopped chives added towards the end of cooking.
- Flour: Used as a thickener. You can use cornstarch (half the amount of flour called for) or a gluten-free flour blend as an alternative. Arrowroot powder also works well as a thickener in soups and is gluten-free.
- Milk & Heavy Cream: For lactose-free versions, unsweetened almond milk or oat milk can replace milk, and full-fat coconut milk is a great substitute for heavy cream. Just be aware that coconut milk might add a slightly different flavor profile to the soup.
- Butter: If you’re avoiding dairy, use olive oil to sauté your vegetables or a vegan butter substitute that can handle heat well.
- Bacon: While bacon adds a distinctive smoky flavor, there are several alternatives. For a vegetarian option, try smoked paprika to add that smokiness to the soup. Smoked tempeh or coconut bacon can also offer a similar texture and flavor profile.
- Sour Cream: As a topping, a dollop of Greek yogurt works well as a substitute, offering a similar tanginess. For a dairy-free option, there are several non-dairy sour creams and plain non-dairy yogurts available on the market.
Cheese:
- Cheddar Cheese: If cheddar isn’t your choice or if you’re looking for a different flavor, other good melting cheeses like Monterey Jack, Colby, or even a mild Gouda could be used. For a dairy-free version, there are many non-dairy cheeses available, though their melting qualities and flavors vary widely.
Final Thoughts
This Pioneer Woman Potato Soup is not just a dish; it’s a comforting embrace on a cold day. Through its simplicity and richness, it has the power to bring people together, making it more than just a meal but a memorable experience.
More Soup Recipes:
Ingredients
- 6 slices of bacon, cut into small pieces
- 1 large onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 6 small russet potatoes, peeled and cubed
- 8 cups chicken or vegetable broth
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream or half-and-half
- Salt and freshly ground black pepper to taste
- Optional toppings: grated cheese, sour cream, chopped green onions
Instructions
- Cook the Bacon: In a large pot, cook the bacon pieces over medium heat until they are crisp and golden brown. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain. Leave the bacon fat in the pan.
- Sauté the Vegetables: In the same pot with the bacon fat, add the chopped onions, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
- Cook the Potatoes: Add the cubed potatoes to the pot, then pour in the chicken or vegetable broth. The broth should cover the vegetables. If not, add a bit more until they are submerged. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender about 10 to 15 minutes.
- Thicken the Soup: In a small bowl, whisk together the flour and milk until smooth. Stir this mixture into the soup, then cook for an additional 5 minutes or until the soup has thickened slightly.
- Add Cream and Seasonings: Stir in the heavy cream (or half-and-half) and add the cooked bacon pieces back to the pot. Season the soup with salt and freshly ground black pepper to taste. Allow the soup to simmer for another 5 minutes, stirring occasionally.
- Serve: Serve the soup hot, garnished with your choice of optional toppings like grated cheese, sour cream, chopped green onions, or fresh herbs.
