Pioneer Woman’s Potato Soup

I know it’s officially spring, but….

who wants a soup recipe?

It’s still not quite feeling like spring has sprung here in the midwest, so this past weekend I made our favorite potato soup, courtesy of the Pioneer Woman, and was reminded again just how delicious it is. This is one of those recipes that you truly don’t need to change a single thing to – it’s absolutely perfect. Every time I make it, my husband eats until he’s practically sick. This potato soup is perfectly creamy, with just the right consistency and a subtle kick from the cajun seasoning.

I promise you, you will want to make this before the cold weather is completely gone. And honestly, you may still want to make it once summer comes. It really is that good.

I hope you enjoy it as much as we do!

Pioneer Woman’s Potato Soup

Yield: 4-6 Servings

Pioneer Woman’s Potato Soup


  • 6 slices bacon, chopped
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 3 carrots, peeled and chopped
  • 6 small russet potatoes, peeled and diced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp cajun seasoning (more to taste, if desired)
  • 8 cups chicken broth
  • 3 tbsp flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • Grated cheese of your choice, for serving


  1. Cook bacon in a soup pot or dutch oven over medium heat until crispy. Remove to drain on a paper towel. Pour off most of the grease, but don't clean the pot. (You'll want that bacon-ey goodness in your soup, trust me!)
  2. Return the pot to medium heat, and add the onions, celery, and carrots. Stir and cook for a couple of minutes, then add the diced potatoes. Season with salt, pepper, and cajun seasoning, and cook for 5 minutes.
  3. Pour in the broth and bring to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender (you don't want them to be mushy). Whisk together the flour and milk, then add to the pot. Cook for another 5 minutes.
  4. Remove 1/2 to 2/3 of the soup to a blender or food processor, and blend until smooth (you may need to do this in batches).
  5. Add the soup back to the pot and heat back up, tasting to see if you need to adjust your seasonings. Stir in the cream and allow the soup to warm all the way back up.
  6. To serve, ladle into bowls and garnish with cheese and bacon.


Recipe from the Pioneer Woman (click here)

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