There’s something about a big pot of potato soup simmering on the stove that just settles the soul. It’s thick, it’s creamy, and when you stir in some smoky bacon and a handful of shredded cheese, well—it just gets better. That’s what this Pioneer Woman Potato Soup does. It doesn’t try too hard. It doesn’t need to. It’s humble, hearty, and hits the spot every time. This soup doesn’t ask much from you, either. A few pantry staples, a chopping board, and a pot. You don’t need fancy cream or complicated prep—just honest ingredients like russet potatoes, onion, and broth. And the best part? The bacon goes in first. That’s not up for debate. Whether you’re looking for soups recipes to batch cook, try different soups recipes to warm up chilly evenings, or you’ve been craving the cozy flavors of the original potato soup Pioneer Woman style, this one’s got your back. It sits happily somewhere between a potato bacon soup recipe and that one Marry Me Soup Recipe everyone raves about—only simpler and more comforting.

1) Key Takeaways
2) Easy Pioneer Woman Potato Soup Recipe
3) Ingredients for Pioneer Woman Potato Soup
4) How to Make Pioneer Woman Potato Soup
5) Tips for Making Pioneer Woman Potato Soup
6) Making Pioneer Woman Potato Soup Ahead of Time
7) Storing Leftover Pioneer Woman Potato Soup
8) Try these soups next!
9) Pioneer Woman Potato Soup
10) Nutrition

1) Key Takeaways

This creamy soup recipe is built with simple, hearty ingredients like potatoes, bacon, and broth.
It’s part of a wider collection of cozy soups recipes that work beautifully for chilly nights.
You can mash the potatoes to make it thick, or leave it chunky for more bite.
Great made fresh but also ideal as a make-ahead meal—flavor deepens as it sits.

2) Easy Pioneer Woman Potato Soup Recipe

When I think of comfort food, potato soup always tops the list. And not just any potato soup. This one. I’ve made it through snowstorms, breakups, and Sunday meal preps. It’s rich without being heavy, creamy without needing loads of cream, and it packs all the savory punch of bacon and cheddar in one steamy bowl.

It joins my list of trusted soups recipes—the ones I go back to over and over because they never let me down. I’ve shared it with friends, fed it to picky eaters, and even brought it to a potluck once. No one left with an empty belly.

This potato soup has hints of the classic Potato Bacon Soup Recipe, and if you’ve tried the Marry Me Soup Recipe that made waves online, you’ll notice a similar level of obsession. It’s quick to prep, super forgiving, and comes together with ingredients you probably have on hand. What more could we ask from our dinner?

3) Ingredients for Pioneer Woman Potato Soup

6 slices thick-cut bacon, chopped: This brings in smoky, crispy flavor. You’ll use it as the base to start the soup, and sprinkle a bit on top for that final savory bite.

1 medium onion, diced: Sautéed in bacon drippings, this adds depth and sweetness that plays so well with the creamy potatoes.

3 pounds russet potatoes, peeled and diced: The heart of the soup. They cook down beautifully and mash just enough to give that thick texture we all love.

4 cups chicken broth: Gives body and savory balance to the soup. You could sub veggie broth in a pinch, but I prefer chicken for the deeper flavor.

2 tablespoons all-purpose flour: Helps thicken things up once we add the milk. Don’t skip this step—it makes a difference.

2 cups milk: Adds creaminess without weighing everything down. I use whole milk, but any kind will work.

1/2 cup heavy cream: Just enough to round everything out and give that rich finish. You can use more if you’re feeling bold.

1/2 teaspoon salt: Start small and adjust later—especially if your broth and bacon are salty already.

1/2 teaspoon black pepper: I like using freshly cracked pepper here for the warm kick.

1/2 teaspoon paprika: Adds color and a touch of earthy flavor. Totally optional, but I always include it.

1 1/2 cups shredded cheddar cheese: Melted in near the end, this gives that stretchy, gooey finish we’re all after in good soups recipes.

Sour cream and chopped chives, for serving: This is your finishing touch. It’s fresh, cool, and makes the bowl look restaurant-worthy.

4) How to Make Pioneer Woman Potato Soup

Step 1. Grab a big pot and cook the chopped bacon over medium heat. Stir it around until it’s crisp. Remove and set aside, but keep two spoonfuls of that golden drippings in the pot.

Step 2. Add your diced onion straight to the pot. Cook until soft and glossy—this takes about four or five minutes. Stir often so it doesn’t brown too much.

Step 3. Now toss in the diced potatoes and pour in your chicken broth. Let it bubble gently until the potatoes are fork-tender. This usually takes fifteen minutes, give or take.

Step 4. In a small bowl, mix your flour with milk until smooth. Slowly stir this into the soup. It’ll start to thicken as it heats. Stir regularly to keep it smooth.

Step 5. Add the cream, salt, pepper, and paprika. Stir it gently until it’s all warmed through and smells incredible.

Step 6. Take a potato masher and press down a few times right in the pot. Leave some chunks for texture, but mash enough to thicken the broth naturally.

Step 7. Stir in shredded cheese and most of your cooked bacon. Let the cheese melt in and taste for seasoning. Add more salt if needed.

Step 8. Serve it up hot with sour cream, chives, and a sprinkle of that reserved bacon on top. Dinner’s ready.

5) Tips for Making Pioneer Woman Potato Soup

Start with the bacon. It sets the tone for the whole soup. I like to get it really crisp, then use that flavorful fat to cook the onion.

Cut the potatoes small and uniform. That way they cook evenly, and you don’t end up with hard chunks mixed into soft ones. Smaller dice, smoother soup.

Don’t skip the mashing step. It’s where that signature creamy texture comes from. You can go rustic with a few chunks left or mash more if you prefer a silky finish. Either way, this step makes it stand out among different soups recipes.

6) Making Pioneer Woman Potato Soup Ahead of Time

This soup is one of those recipes that actually tastes better the next day. Once the flavors settle, everything just comes together more deeply. That makes it a great choice when you want something reliable in the fridge.

If I know I’ll be reheating it later, I stop just before adding the cheese and bacon. I reheat gently on the stove, then stir them in fresh before serving. It keeps the texture spot on.

Soups recipes like this are great for prepping ahead because they thicken naturally with time. Just hold back on final seasoning until you warm it up again, since flavors deepen overnight.

7) Storing Leftover Pioneer Woman Potato Soup

Let the soup cool completely before transferring it into containers. Use airtight ones and pop them in the fridge for up to four days. It reheats well on the stovetop or in the microwave.

If it thickens too much, add a splash of milk or broth as it warms up. Stir it in slowly and it’ll go back to being smooth and spoonable.

I’ve frozen this before too. Just skip the sour cream topping and freeze the soup flat in bags. Thaw in the fridge and reheat gently. Perfect for emergency comfort meals.

8) Try these soups next!

9) Pioneer Woman Potato Soup