25+ Delicious Pioneer Woman Potato Soup Recipes for Every Season

If you’re a fan of hearty, comforting meals, then potato soup is likely a favorite on your menu.

And who better to turn to for inspiration than the Pioneer Woman herself, Ree Drummond?

Known for her simple yet flavorful dishes that offer big comfort in every bite, Ree’s potato soups are no exception.

Whether you’re looking for a creamy, cheesy bowl of goodness or a rustic, hearty version with vegetables and bacon, these recipes are sure to hit the spot.

In this blog post, we’ve compiled over 25 variations of Pioneer Woman potato soup recipes that will warm you up from the inside out.

From classic creamy versions to more inventive takes with sausage, kale, and even spicy chipotle heat, you’ll find a soup to suit every taste and occasion.

Grab your potatoes, and let’s get started on a journey to discover the most satisfying and delicious potato soups ever created!

25+ Delicious Pioneer Woman Potato Soup Recipes for Every Season

Whether you’re looking for a classic potato soup recipe or a creative twist on the traditional, Ree Drummond’s collection of potato soups offers something for everyone.

From the rich, creamy textures of cheese and bacon to the fresh crunch of kale and the hearty depth of sausage, each recipe provides a perfect balance of comfort and flavor.

These soups aren’t just for the cold winter months—they can be enjoyed year-round, bringing warmth and satisfaction to any meal.

So, next time you’re craving a bowl of something warm and filling, turn to these 25+ Pioneer Woman potato soup recipes for a delicious, family-friendly dish that will leave everyone asking for seconds.

Let each spoonful remind you of the comfort and care that go into every meal, just as Ree intended!

Classic Pioneer Woman Potato Soup

This hearty and comforting potato soup is a classic from the Pioneer Woman, perfect for any chilly day. With tender potatoes, flavorful bacon, and a creamy broth, this recipe is a crowd-pleaser that will leave you feeling warm and satisfied. It’s a rich and savory soup that combines simple ingredients to create something wonderfully indulgent.

Ingredients:

• 6 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 slices bacon, chopped
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups milk
• 1/4 cup flour
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside, leaving some drippings in the pot.
2. Add the chopped onions and garlic to the pot, sautéing for 3-4 minutes until softened.
3. Sprinkle in the flour, stirring well to make a roux. Cook for about 2 minutes.
4. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the diced potatoes and bring the soup to a boil.
5. Reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
6. Stir in the milk and heavy cream, letting the soup simmer for another 5 minutes until thickened.
7. Season with salt and pepper to taste.
8. Serve the soup hot, topped with crispy bacon, shredded cheddar cheese, green onions, and a sprinkle of parsley.

This classic potato soup is an absolute winner when it comes to comfort food. The combination of rich creaminess from the milk and cream, along with the smoky bacon and melted cheese, creates layers of flavor that are truly irresistible. It’s a perfect dish for gatherings, and the leftovers are just as delicious the next day.

Pioneer Woman Loaded Potato Soup

This loaded potato soup takes the classic recipe to the next level with extra toppings like sour cream, cheese, and bacon. The creamy base combined with all the fixings makes this soup feel indulgent, hearty, and completely satisfying. It’s a great way to use up leftover potatoes and turns an ordinary meal into something extraordinary.

Ingredients:

• 6 medium potatoes, peeled and diced
• 4 slices bacon, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• 1/2 cup chopped green onions
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon from the pot and set aside.
2. In the same pot, sauté the onions and garlic until softened, about 3 minutes.
3. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the potatoes are soft.
4. Use a potato masher to mash some of the potatoes, leaving others intact for texture. Add the heavy cream and sour cream, stirring to combine.
5. Season with salt and pepper, adjusting to taste.
6. Ladle the soup into bowls, topping with crispy bacon, shredded cheddar cheese, green onions, and a dollop of sour cream.

This loaded potato soup is comfort food at its best. It’s rich and creamy, with the perfect balance of textures from the smooth potatoes and crispy bacon. The added toppings give every spoonful an extra burst of flavor, making this an unforgettable meal that’s sure to please everyone at the table.

Pioneer Woman Creamy Potato Soup with Herbs

This creamy potato soup is infused with a variety of fresh herbs, elevating the classic recipe with fragrant, flavorful touches. The creamy texture of the soup, along with the mild herbal notes, creates a sophisticated version of potato soup that is perfect for any occasion. It’s a great choice when you want to enjoy something a little more refined yet just as comforting.

Ingredients:

• 5 large potatoes, peeled and cubed
• 1/2 cup butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups heavy cream
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 1 cup half-and-half
• 1/4 cup fresh parsley, chopped

Instructions:

1. In a large pot, melt butter over medium heat. Add the onions and garlic, cooking until softened and fragrant.
2. Add the cubed potatoes, vegetable broth, fresh thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
3. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
4. Stir in the heavy cream and half-and-half. Season with salt and pepper to taste.
5. Let the soup simmer for another 5 minutes before serving.
6. Top with fresh parsley for a burst of color and added freshness.

The addition of fresh herbs in this creamy potato soup adds a delightful complexity, giving each spoonful a subtle aromatic flavor. The creamy texture combined with the herbal infusion makes it feel like a gourmet version of a homestyle favorite. Whether served as a starter or a main course, this soup is sure to impress with its refined yet comforting flavors.

Pioneer Woman Chunky Potato Soup

This chunky potato soup is a rustic and hearty meal, perfect for those who love a bit of texture in their soup. Packed with generous chunks of tender potatoes, vegetables, and a creamy broth, it’s the ideal comfort food to enjoy during cooler months. The addition of bacon and herbs makes this soup flavorful and satisfying, with every spoonful delivering a burst of warmth.

Ingredients:

• 5 medium potatoes, peeled and diced
• 2 carrots, peeled and chopped
• 1 stalk celery, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 6 slices bacon, chopped
• 4 cups chicken broth
• 2 cups milk
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving some drippings in the pot.
2. Add the onions, carrots, celery, and garlic to the pot. Cook for about 5 minutes, until the vegetables begin to soften.
3. Add the diced potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
4. Pour in the milk and stir in the chopped parsley. Season with salt and pepper.
5. Mash some of the potatoes with a potato masher to give the soup a creamy texture while leaving some chunks intact for added texture.
6. Ladle into bowls, topping with crispy bacon and extra fresh parsley.

This chunky potato soup is all about hearty textures and bold flavors. The vegetables give it a wonderful crunch, and the bacon adds a smoky, salty touch that pairs beautifully with the creamy broth. It’s an incredibly filling soup that can easily be a meal on its own or served as a comforting side dish.

Pioneer Woman Bacon and Cheddar Potato Soup

If you’re a fan of bacon and cheddar, this is the potato soup for you! This rich and indulgent soup combines crispy bacon and sharp cheddar cheese, turning a simple potato soup into an extraordinary meal. The smoky bacon and melty cheese create layers of flavor, making this soup a real crowd-pleaser.

Ingredients:

• 5 large potatoes, peeled and diced
• 6 slices bacon, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1 tablespoon fresh chives, chopped

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving some bacon drippings in the pot.
2. Add the onions and garlic to the pot and sauté for 3-4 minutes until fragrant and softened.
3. Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
4. Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is melted and the soup is creamy.
5. Season with salt and pepper to taste.
6. Serve the soup hot, topped with crispy bacon, shredded cheddar, and fresh chives.

This bacon and cheddar potato soup is a flavor explosion in every bite. The sharp cheddar adds a rich, tangy bite to the creamy base, while the bacon brings a salty, savory crunch. Topped with extra cheese and chives, this soup is sure to be a hit at your dinner table, offering both comfort and indulgence.

Pioneer Woman Potato and Leek Soup

This potato and leek soup is a sophisticated take on the classic, offering a mild yet savory flavor thanks to the tender leeks. The combination of leeks and potatoes creates a smooth, velvety soup with a touch of earthiness. It’s the perfect balance of simplicity and elegance, making it a great option for a cozy dinner or even a special occasion.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 leeks, cleaned and chopped (white and light green parts only)
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 2 cups heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• 1/4 cup fresh thyme leaves
• Fresh parsley for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add the leeks and garlic, cooking until softened, about 5 minutes.
2. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the potatoes are tender.
3. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches to puree.
4. Stir in the heavy cream and fresh thyme. Season with salt and pepper to taste.
5. Let the soup simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

This potato and leek soup offers a delicate and refined flavor that makes it perfect for a special meal. The smooth texture and mild yet savory taste of the leeks blend wonderfully with the creamy potatoes, creating a comforting yet sophisticated dish. It’s the kind of soup that’s perfect for impressing guests while still offering that familiar comfort we all love in a bowl of potato soup.

Pioneer Woman Creamy Potato Soup with Corn

This creamy potato soup with corn brings a delightful sweetness from the corn kernels, adding a wonderful contrast to the rich and savory flavor of the potatoes. The smooth texture of the soup, enhanced by the addition of cream and butter, makes it an indulgent dish, while the corn provides bursts of flavor that brighten up every spoonful.

Ingredients:

• 5 medium potatoes, peeled and diced
• 1 can (15 oz) corn kernels, drained
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• 1/2 cup milk
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened.
2. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
3. Add the drained corn to the pot and stir in the heavy cream and milk. Let the soup simmer for another 5 minutes.
4. Season with salt and pepper to taste.
5. For a creamy consistency, use a potato masher to mash some of the potatoes in the soup, or use an immersion blender for a smoother texture.
6. Serve hot, garnished with fresh parsley.

This creamy potato soup with corn is the perfect combination of creamy and comforting with just the right amount of sweetness from the corn. The creamy base and tender potatoes offer a familiar comfort, while the corn adds a touch of natural sweetness and texture, making it a heartwarming meal for any day of the week.

Pioneer Woman Spicy Potato Soup

For those who like a little heat with their comfort food, this spicy potato soup is a bold twist on the classic. The smoky heat from chipotle peppers and the creaminess of the potatoes create a unique and flavorful combination that warms you from the inside out. Topped with a dollop of sour cream and a sprinkle of cilantro, it’s a soup that has both depth and excitement.

Ingredients:

• 6 large potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup sour cream
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing for 3-4 minutes until softened.
2. Add the minced chipotle peppers and smoked paprika to the pot, stirring to combine. Cook for an additional 2 minutes to allow the flavors to develop.
3. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Use a potato masher to mash some of the potatoes for texture, or use an immersion blender for a smoother soup.
6. Ladle into bowls and top with a dollop of sour cream and fresh cilantro.

This spicy potato soup is perfect for those who love a little kick in their meals. The smoky, spicy chipotle peppers bring an exciting layer of flavor, while the creamy potatoes balance out the heat. Topped with a cooling dollop of sour cream and fresh cilantro, it’s a deliciously bold and comforting soup that’s sure to spice up your day.

Pioneer Woman Baked Potato Soup

Inspired by the flavors of a loaded baked potato, this soup takes all your favorite toppings—bacon, cheese, and sour cream—and incorporates them into a creamy, comforting bowl of soup. It’s an indulgent and satisfying dish that brings together the best elements of a classic baked potato in soup form, making it perfect for a cozy evening.

Ingredients:

• 6 large russet potatoes, baked and mashed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 cup shredded cheddar cheese
• 6 slices bacon, chopped
• 1/2 cup sour cream
• Salt and pepper to taste
• 1/4 cup chopped green onions
• 1/2 cup shredded mozzarella cheese (optional)

Instructions:

1. Bake the potatoes in the oven at 400°F for about 45 minutes, or until tender. Once baked, scoop out the potato flesh and mash it.
2. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon drippings in the pot.
3. Add the chopped onion and garlic to the pot and sauté for 3-4 minutes until softened.
4. Stir in the mashed potatoes and chicken broth. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
5. Stir in the heavy cream and shredded cheddar cheese. Continue to simmer for another 5 minutes, until the cheese is melted and the soup is creamy.
6. Season with salt and pepper to taste.
7. Serve the soup hot, topped with crispy bacon, sour cream, chopped green onions, and shredded mozzarella cheese if desired.

This baked potato soup is everything you love about a loaded baked potato, but in a warm, comforting soup form. The creamy base, combined with the melty cheese, crispy bacon, and tangy sour cream, makes this soup incredibly rich and satisfying. It’s a perfect dish for a hearty lunch or dinner, especially when you’re craving something indulgent.

Pioneer Woman Potato Soup with Sausage and Kale

This potato soup with sausage and kale is a hearty, flavorful dish that combines the richness of creamy potatoes with the savory depth of sausage and the freshness of kale. The sausage adds a bold flavor, while the kale provides a pop of color and a nutritious boost. It’s a perfect meal for anyone looking for a hearty, filling soup that’s still packed with fresh, wholesome ingredients.

Ingredients:

• 5 medium potatoes, peeled and diced
• 1 pound Italian sausage, crumbled
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups kale, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions:

1. In a large pot, cook the crumbled sausage over medium heat until browned, about 5-7 minutes. Remove the sausage and set it aside, leaving some drippings in the pot.
2. Add the chopped onion and garlic to the pot, sautéing for about 3-4 minutes until softened.
3. Add the diced potatoes, chicken broth, and dried thyme. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the heavy cream and chopped kale, letting the soup simmer for another 5-7 minutes until the kale is wilted and tender.
5. Return the sausage to the pot and stir to combine. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese.

This sausage and kale potato soup is a wonderful combination of rich, creamy texture and bold, savory flavors. The sausage infuses the broth with a depth of flavor, while the kale adds a fresh contrast and plenty of nutrients. The soup is perfectly balanced, making it a filling meal that’s sure to satisfy.

Pioneer Woman Creamy Potato Soup with Spinach and Artichokes

This creamy potato soup with spinach and artichokes is a flavorful twist on a classic, with the rich, creamy base complemented by the earthiness of spinach and the tangy bite of artichokes. The soup is hearty yet light, making it perfect for a meal that feels indulgent but still includes a dose of greens for added freshness.

Ingredients:

• 5 medium potatoes, peeled and diced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Stir in the heavy cream, chopped spinach, and artichoke hearts. Let the soup simmer for another 5 minutes, allowing the spinach to wilt and the artichokes to heat through.
4. Use an immersion blender to blend the soup to your desired consistency, or carefully transfer to a blender in batches.
5. Season with salt and pepper to taste, and stir in the grated Parmesan cheese.
6. Serve hot, garnished with extra Parmesan if desired.

This creamy potato soup with spinach and artichokes offers a unique and delicious twist on the traditional recipe. The creamy base is balanced with the slight bitterness of the spinach and the tangy flavor of the artichokes, creating a well-rounded soup that feels both indulgent and refreshing. It’s a great way to incorporate greens into your meal while still enjoying the comforting, creamy goodness of potato soup.

Pioneer Woman Cheddar and Bacon Potato Soup

Cheddar and bacon are the ultimate comfort food pairing, and this potato soup takes full advantage of their delicious combination. The rich, cheesy flavor and crispy bacon create a wonderfully satisfying soup that’s both creamy and indulgent. This recipe is sure to please anyone who loves a cheesy, hearty soup packed with savory goodness.

Ingredients:

• 6 large russet potatoes, peeled and diced
• 6 slices bacon, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• 1/4 cup chopped green onions
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the bacon and cook until crispy, about 5 minutes. Remove the bacon and set it aside, leaving the drippings in the pot.
2. Add the chopped onion and garlic to the pot, sautéing for 3-4 minutes until softened.
3. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the potatoes are tender.
4. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt into the soup.
5. Season with salt and pepper to taste.
6. Ladle into bowls and top with crispy bacon and chopped green onions for added flavor and texture.

This cheddar and bacon potato soup is rich and indulgent, offering the perfect combination of creamy, cheesy, and smoky flavors. The bacon brings a savory crunch, while the cheddar cheese adds a velvety richness to the soup, making it a wonderfully comforting meal. It’s an ideal choice for cozy nights or any time you’re craving something hearty and satisfying.

Pioneer Woman Garlic and Herb Potato Soup

This garlic and herb potato soup is an aromatic and flavorful twist on the classic, with the savory richness of garlic and a variety of fresh herbs. The garlic brings a deep, earthy flavor, while the herbs add a burst of freshness that elevates the comforting potato base. It’s a simple yet satisfying soup that’s perfect for any time of year.

Ingredients:

• 5 medium potatoes, peeled and diced
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 2 cups heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, sautéing for 3-4 minutes until softened and fragrant.
2. Add the diced potatoes, vegetable broth, thyme, and rosemary to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Stir in the heavy cream and simmer for another 5 minutes.
4. Season with salt and pepper to taste.
5. For a creamy texture, mash some of the potatoes with a potato masher, or use an immersion blender to blend the soup until smooth.
6. Serve hot, garnished with fresh parsley.

This garlic and herb potato soup is a perfect balance of rich and fresh flavors. The garlic infuses the broth with a deep, savory essence, while the thyme and rosemary add a subtle earthy complexity. It’s a fragrant and cozy soup that makes a wonderful light meal or side dish, especially when you’re looking for something a little different from the traditional potato soup.

Pioneer Woman Potato Soup with Leeks and Bacon

This potato soup with leeks and bacon is a sophisticated, comforting dish with layers of flavor. The leeks offer a mild onion-like taste, and the crispy bacon adds a salty, savory crunch that perfectly complements the creamy potatoes. Together, they create a rich, indulgent soup that’s perfect for a cozy dinner or a hearty lunch.

Ingredients:

• 6 large russet potatoes, peeled and diced
• 2 leeks, cleaned and sliced (white and light green parts only)
• 6 slices bacon, chopped
• 4 cups chicken broth
• 2 cups heavy cream
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove the bacon and set aside, leaving some bacon drippings in the pot.
2. Add the sliced leeks and butter to the pot, sautéing for 4-5 minutes until the leeks are softened.
3. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the heavy cream and season with salt and pepper.
5. Use a potato masher to mash some of the potatoes for a creamy texture, or blend the soup with an immersion blender for a smooth consistency.
6. Ladle the soup into bowls, topping with crispy bacon and fresh thyme.

This potato soup with leeks and bacon is a beautifully balanced dish with rich, creamy potatoes and the delicate sweetness of leeks. The crispy bacon adds a satisfying crunch, making each spoonful a comforting mix of textures and flavors. It’s an ideal soup for those who want something elegant and hearty at the same time.

Pioneer Woman Loaded Potato Soup

Loaded potato soup is the ultimate comfort food, packed with all the delicious toppings you love on a baked potato—cheese, bacon, sour cream, and chives. This soup is a meal in itself, offering a creamy, cheesy base with a generous helping of crispy bacon and fresh toppings. It’s a perfect dish for a cozy dinner or a special treat for potato lovers.

Ingredients:

• 6 large potatoes, peeled and diced
• 6 slices bacon, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• Salt and pepper to taste
• 1/4 cup chopped green onions
• 1/2 cup shredded mozzarella cheese (optional)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy, about 5 minutes. Remove the bacon and set it aside, leaving the bacon drippings in the pot.
2. Add the chopped onion and garlic to the pot, sautéing for 3-4 minutes until softened.
3. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the heavy cream and shredded cheddar cheese, letting the cheese melt and the soup become creamy.
5. Season with salt and pepper to taste.
6. Serve the soup hot, topped with crispy bacon, a dollop of sour cream, chopped green onions, and shredded mozzarella cheese if desired.

This loaded potato soup is indulgent and satisfying, with a perfect balance of creamy texture, cheesy goodness, and crispy bacon. Topped with fresh green onions and a dollop of sour cream, each spoonful is a comforting, rich experience. It’s the ultimate comfort food, ideal for chilly days or when you’re craving something hearty and full of flavor.

Note: More recipes​ are coming soon!