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Close-up of fresh diced russet potatoes, thick-cut bacon, sharp yellow cheddar cheese, and bright green parsley for Pioneer Woman Potato Soup.

Pioneer Woman Potato Soup Recipe (Thick & Creamy)

This Pioneer Woman Potato Soup features a thick, creamy base loaded with soft cooked russet potato chunks. Topped with a melted layer of sharp cheddar, crispy bacon, and fresh scallions for ultimate comfort.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Soup
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pioneer Woman Potato Soup
  • 6 slices thick-cut bacon Cooked until dark red-brown and crumbled.
  • 3 lbs Russet potatoes Peeled and diced into 1/2-inch chunks.
  • 1 medium yellow onion Finely diced.
  • 3 cloves garlic Minced.
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream Room temperature.
  • 1 cup sharp yellow cheddar cheese Freshly shredded.
  • 1 tbsp fresh parsley Finely chopped.
  • 2 tbsp green scallions Chopped.
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • 1 Heavy-bottomed Dutch oven Used for searing bacon and simmering the soup evenly.
  • 1 Potato Masher Essential for mashing a portion of the potatoes to thicken the broth.

Method
 

Cooking Instructions
  1. Place a large Dutch oven over medium heat and add the bacon. Cook slowly until crispy and dark red-brown. Remove the bacon, drain, and crumble. Leave 2 tablespoons of bacon grease in the pot.
  2. Add the butter to the hot bacon grease. Sauté the diced onion for 4-5 minutes, then add the garlic for 30 seconds. Sprinkle the flour over the onions and whisk continuously for 1-2 minutes until light golden.
  3. Slowly pour in the chicken broth while whisking. Add the diced potatoes, salt, and pepper. Bring to a gentle boil, reduce heat, cover, and simmer for 15-20 minutes until potatoes are fork-tender soft chunks.
  4. Remove from heat and stir in the heavy cream. Use a potato masher to gently mash about one-third of the potatoes directly in the pot to create a thick, creamy base with visible chunks.
  5. Ladle into rustic ceramic bowls. Top generously with shredded sharp yellow cheddar to melt, then sprinkle with crispy bacon, chopped fresh parsley, and scallions. Serve immediately.

Notes

Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Don't Over-Mash: Only mash one-third of the soup to keep those soft chunks intact.