Pioneer Woman Potato Soup
A comforting and hearty potato soup that is rich in flavor and creamy in texture, perfect for cold days and meal prepping.
Ingredients
Main ingredients
- 6 slices thin bacon, chopped
- 1 medium onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 6 small russet potatoes, peeled & diced
- 1/2 tsp kosher salt
- to taste Black pepper
- 1/2 tsp Cajun spice
- 8 cups low-sodium broth
- 3 Tbsp flour
- 1 cup milk
- 1/2 cup heavy cream (optional)
- 1 tsp fresh parsley, chopped
- 1 cup shredded cheese (for topping)
Instructions
Cooking
- Cook the bacon in a large pot until crispy. Once done, set it aside and leave the bacon fat in the pot.
- In the same pot, sauté the diced onion, carrots, and celery in the bacon fat until they are soft.
- Add the diced potatoes and season with kosher salt, black pepper, and Cajun spice.
- Pour in the low-sodium broth and bring it to a simmer. Cook until the potatoes are tender.
- Mix flour with some of the milk in a separate bowl, then stir it into the soup. Allow it to cook for about 5 minutes.
- Blend a portion of the soup for a creamier texture, then return it to the pot.
- Stir in the remaining milk and optional heavy cream. Add fresh parsley and adjust the seasoning as needed.
- Serve hot, topped with shredded cheese and crispy bacon bits.
Notes
This potato soup is best served hot. Ladle it into bowls and top with shredded cheese, extra bacon bits, and a sprinkle of fresh parsley for a garnish. Serve with warm bread or crackers for a complete and satisfying meal. To enhance the flavor, try adding garlic while sautéing the vegetables. Adjust the thickness of the soup by adding more or less milk depending on your preference. For extra creaminess, you can use half-and-half instead of just milk. If you like it spicy, add more Cajun spice or even a pinch of cayenne pepper.