Perfect Potato Soup – Pioneer Woman

Ree Drummond, otherwise known as Pioneer Woman, has quickly become one of my favorite Food Network stars. She lives on a ranch in Oklahoma and became famous by just blogging about her recipes each day. She literally walks people through every single step of each recipe with simple instructions and beautiful photography. I’ve made several of her recipes, and all of them have been awesome. They’re not calorie conscious by any means, but what does that hurt now and then?

During this time of year I love making potato soup. It’s creamy (good), has potatoes in it (good), and it’s the only soup my husband and son will eat (best). But I don’t feel like I’ve mastered it. I want to try some different recipes out to see which one fits our family the best. So I thought Ree could help me out. Here’s her recipe for potato soup. If you check it out on her blog, you’ll find step-by-step instructions as well. Enjoy, and let me know if you have a favorite potato soup recipe as well!

Potato Soup - Pioneer Woman

Potato Soup – Pioneer Woman


  • 6 slices Thin Bacon, Cut Into 1-inch Pieces
  • 1 whole Medium Onion, Diced
  • 3 whole Carrots, Scrubbed Clean And Diced
  • 3 stalks Celery, Diced
  • 6 whole Small Russet Potatoes, Peeled And Diced
  • 8 cups Low Sodium Chicken Or Vegetable Broth
  • 3 Tablespoons All-purpose Flour
  • 1 cup Milk
  • 1/2 cup Heavy Cream
  • 1/2 teaspoon Salt, More To Taste
  • Black Pepper To Taste
  • 1/2 teaspoon Cajun Spice Mix
  • 1 teaspoon Minced Fresh Parsley
  • 1 cup Grated Cheese Of Your Choice

Preparation Instructions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.