Pioneer Woman Potato Soup: Cozy Comfort

There’s just something magical about a bowl of warm, hearty soup on a chilly evening, isn’t there? It’s pure comfort in a dish! And when you’re craving that feeling, you absolutely have to try this Pioneer Woman potato soup. It’s everything you love: rich, creamy, and loaded up with all the good stuff like crispy bacon, melty cheddar, and fresh chives. It reminds me so much of why I started Pure Cooking Joy – finding that simple joy in making something delicious with my own two hands. It’s food that feels like a hug!

SAVE

Why You’ll Love This Pioneer Woman Potato Soup

Seriously, this soup is a game-changer for busy nights! Here’s why it’ll become your go-to:

• Super Creamy & Comforting: It’s like a warm hug in a bowl, perfect for chasing away any chill.
• Packed with Flavor: We nail that hearty potato soup taste and load it up with tasty toppings!
• Effortless Weeknight Wonder: Ready in about 45 minutes, letting you get a delicious meal on the table without the fuss.
• Family-Friendly Favorite: Even the pickiest eaters will devour this hearty, delicious soup.

Gather Your Ingredients for Pioneer Woman Potato Soup

Alright, let’s get our mise en place ready! This loaded potato soup comes together with simple, good-for-you ingredients that you probably already have or can grab easily. For that signature creamy texture and fantastic flavor, we’ll need:

• 1 tablespoon olive oil – For sautéing our veggies.
• 1 cup chopped yellow onion (about 1 medium) – Yellow onions give a lovely sweetness.
• 1 cup chopped carrots (about 2 medium) – These add a little sweetness and color.
• 1 cup chopped celery (about 2 stalks) – For that classic soup base flavor.
• 4 cups cubed peeled Yukon Gold potatoes (about 1.5 pounds) – Yukon Golds are my absolute favorite for soup because they break down beautifully to make it creamy, but still hold their shape a bit!
• 4 cups chicken broth – You can totally use vegetable broth if you want to keep it vegetarian!
• 1 teaspoon salt, plus more to taste – Essential for bringing out all the yummy flavors.
• 1/2 teaspoon black pepper, plus more to taste – Freshly ground is always best!
• 1/4 teaspoon garlic powder – Just a little boost of garlic goodness.
• 1/4 teaspoon onion powder – More oniony depth, but in powder form!
• 1/4 teaspoon paprika – For a hint of color and subtle warmth.
• 1/4 teaspoon dried thyme – Thyme and potatoes are just meant to be.
• 1 cup half-and-half – This is key for that super creamy finish.
• 1/2 cup shredded cheddar cheese, plus more for topping – Sharp cheddar gives the best flavor, but use what you love!
• 4 slices bacon, cooked and crumbled – Because what’s loaded potato soup without bacon?!
• 2 tablespoons chopped fresh chives, plus more for topping – For that fresh, oniony bite at the end.

That’s it! Simple, right? Having everything prepped makes the cooking process a breeze.

SAVE

Step-by-Step Guide to Making Creamy Potato Soup

Okay, let’s get this deliciousness simmering! Making this loaded potato soup is honestly so straightforward, I promise. It’s all about building those layers of flavor, and before you know it, you’ll have the most comforting soup ready to go. We’ll get this wonderful dish, a real highlight in any soup recipe collection, on the table in no time, making it perfect for those busy weeknight dinners.

Sautéing the Aromatics for Flavor

First things first, grab a big pot or your favorite Dutch oven. We’ll heat up a tablespoon of olive oil over medium heat. Toss in your chopped onion, carrots, and celery. Let them hang out and soften for about 5 to 7 minutes. This little step is super important because it wakes up all those yummy flavors that make the soup taste so rich and hearty.

Simmering the Potatoes to Perfection

Now, dump in those cubed potatoes, the chicken broth, salt, pepper, garlic powder, onion powder, paprika, and thyme. Give it all a good stir. Crank the heat up until it just starts to boil, then turn it down to a gentle simmer. Pop a lid on it and let it do its thing for about 15 to 20 minutes, or until those potatoes are nice and tender when you poke them with a fork.

Achieving Creamy Texture for Your Potato Soup

This is where the magic happens! You’ve got a couple of ways to get that dreamy creamy texture. My favorite is using an immersion blender right in the pot – just blend it until it’s mostly smooth but still has some lovely chunks of potato left. If you don’t have one, no worries! You can carefully scoop out about 2 cups of the soup into a regular blender, blend it until creamy, and then stir it back into the pot. See? Instant creamy goodness!

Finishing Touches: Cheese and Half-and-Half

Time for the ultimate cozy factor! Stir in that glorious half-and-half and the shredded cheddar cheese. Keep stirring gently until the cheese is all melted and gooey. It’s important here not to let it come to a rolling boil once you add the dairy, or it can get a little weird. Just heat it through until everything is beautifully incorporated.

SAVE

Seasoning and Serving Your Loaded Potato Soup

Give your soup a little taste now. Does it need a pinch more salt? A crack of pepper? Adjust it until it tastes just perfect to you! Ladle that gorgeous soup into your favorite bowls. Now for the best part: pile on that crumbled bacon, sprinkle on extra cheddar cheese, and finish it off with a generous scattering of fresh chives. It’s just divine!

Tips for the Best Loaded Potato Soup

You know, even the simplest recipes can be made even more amazing with a few little tricks! I’ve learned a lot tinkering in the kitchen, and when it comes to this loaded potato soup, a few things can really elevate it. Think of these like giving your soup a little extra personality! It’s all about those little touches that make a dish feel like it belongs on your favorite comfort food board.

Adjusting the Thickness of Your Potato Soup

If your soup is a little thinner than you’d like, don’t sweat it! You can totally simmer it uncovered for a bit longer to let some liquid evaporate. Or, for a quick fix, mash some of those cooked potato chunks against the side of the pot with your spoon. For a thinner soup? Just add a splash more broth or half-and-half until it’s just right. It’s all about finding that perfect balance!

Creative Topping Ideas for Loaded Potato Soup

While bacon, cheese, and chives are classic for a reason, don’t be afraid to get creative! A dollop of sour cream or Greek yogurt is amazing, some crunchy croutons add great texture, and a little drizzle of your favorite hot sauce can give it a nice kick. I’ve even seen folks add some fresh dill, which is delicious! Experimenting is part of the fun, right? You can find loads of other ideas on my blog!

SAVE

Making Ahead and Storing Your Pioneer Woman Potato Soup

Life gets busy, I totally get it! The great thing about this loaded potato soup is that it’s perfect for making ahead. You can make the soup itself and let it cool completely, then pop it into an airtight container in the fridge. It’ll keep nicely for about 3-4 days. When you’re ready to reheat it for another cozy weeknight dinner, just gently warm it up on the stovetop over low heat. Stir it as it heats, and be careful not to let it boil, okay? Boiling can sometimes make the dairy separate a bit. Freezing is also an option, but the creamy texture might change slightly upon thawing and reheating. Just aim to enjoy it within a couple of months if you freeze it!

Frequently Asked Questions about Pioneer Woman Potato Soup

Got questions about this cozy soup? I’m happy to help! It’s one of those dishes that always seems to spark curiosity.

Can I make this potato soup vegetarian?

Absolutely! Just swap out the chicken broth for a good quality vegetable broth. Make sure your bacon bits are vegetarian or just skip them altogether – the soup is still incredibly flavorful on its own!

What kind of potatoes are best for this soup?

I really love using Yukon Gold potatoes for this loaded potato soup. They have a fantastic creamy texture and a slightly buttery flavor that makes the soup extra delicious. They break down just enough to thicken the soup beautifully without being completely mushy.

How long does it take to cook the potatoes?

Once the soup comes to a boil and you reduce it to a simmer, it usually takes about 15 to 20 minutes for the potatoes to get nice and tender. You’ll know they’re ready when you can easily pierce them with a fork without any resistance.

Nutritional Information

Just a heads-up, the nutritional info for recipes can sometimes feel like a guessing game, right? This is an estimate for one serving of our loaded potato soup, based on the ingredients listed. Things like the brand of broth or cheese, or even the exact size of your potatoes, can make it vary a bit. But generally, expect around 350 calories, 18g of fat, 30g of carbs, and 15g of protein per serving. Enjoy!

Share Your Creations!

I just love seeing what you make! Seriously, seeing pictures of your loaded potato soup or hearing about your unique twists makes my day. Did you try a new topping? Let me know in the comments below! And if you snap a pic, tag me on Facebook, I’d love to see it! You can also reach out through my contact page!

Pioneer Woman Inspired Loaded Potato Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and comforting loaded potato soup, inspired by The Pioneer Woman, perfect for a cozy weeknight dinner. This hearty soup is packed with flavor and topped with bacon, cheddar, and chives.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 cup chopped yellow onion (about 1 medium)
• 1 cup chopped carrots (about 2 medium)
• 1 cup chopped celery (about 2 stalks)
• 4 cups cubed peeled Yukon Gold potatoes (about 1.5 pounds)
• 4 cups chicken broth
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1 cup half-and-half
• 1/2 cup shredded cheddar cheese, plus more for topping
• 4 slices bacon, cooked and crumbled
• 2 tablespoons chopped fresh chives, plus more for topping

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add cubed potatoes, chicken broth, salt, pepper, garlic powder, onion powder, paprika, and thyme to the pot. Bring to a boil, then reduce heat and simmer, covered, until potatoes are tender, about 15-20 minutes.
3. Use an immersion blender to partially blend the soup until creamy, leaving some potato chunks for texture. Alternatively, scoop out about 2 cups of the soup and blend in a regular blender, then return to the pot.
4. Stir in the half-and-half and shredded cheddar cheese. Cook, stirring, until the cheese is melted and the soup is heated through. Do not boil.
5. Taste and adjust seasoning with salt and pepper if needed.
6. Ladle the soup into bowls. Top with crumbled bacon, extra cheddar cheese, and chopped chives.

Notes

• For a thicker soup, use fewer potatoes or simmer uncovered for an additional 5-10 minutes to allow some liquid to evaporate.
• To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid boiling.
• Customize your toppings with sour cream, green onions, or a dollop of Greek yogurt.
• This soup is a great base for meal planning, offering a satisfying option similar to what you might find from some meal delivery companies.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 30mg