We Made The Pioneer Woman’s Perfect Potato Soup—and It’s the Comfort Food of Your Dreams

The first ingredient in Ree Drummond's potato soup? Bacon!

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Ree Drummond, aka The Pioneer Woman, is well-known for her love of comfort food. There’s a reason Ree’s list of favorite ingredients includes bacon, cream and cheese! These ingredients are also key players in her Pioneer Woman potato soup recipe.

Ree Drummond’s Perfect Potato Soup

Ree Drummond Pioneer Woman Potato SoupSusan Bronson for Taste of Home, via @thepioneerwomanmag/instagram

How perfect is her potato soup? We tested the recipe to find out.


Ingredients for Pioneer Woman Potato SoupSusan Bronson for Taste of Home

  • 6 slices thin bacon, cut into 1-inch pieces
  • 1 medium onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 6 small russet potatoes, peeled and diced
  • 1/2 teaspoon salt, more to taste
  • black pepper, to taste
  • 1/2 teaspoon Cajun spice mix, more to taste
  • 8 cups low-sodium chicken or vegetable broth
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 teaspoon minced fresh parsley
  • 1 cup grated cheese of your choice

Tools You’ll Need


Step 1: Cook the bacon

Add the sliced bacon to a large soup pot or Dutch oven and cook over medium-high heat until crispy, stirring constantly to prevent the bacon from burning. Use a slotted spoon to remove the bacon from the pot, place on a paper-towel lined plate and set aside. Pour off most of the bacon grease, but do not clean out the pot. Here’s what to do with the bacon grease.

Step 2: Prep the vegetables

prepped vegetables for pioneer woman potato soupSusan Bronson for Taste of Home

Use a chef’s knife to dice the onion, carrots and celery into similarly-sized pieces. Add the veggies to the soup pot and cook over medium-high heat until slightly tender, about 5-8 minutes. While the veggies are cooking, peel and dice the potatoes. Add them to the soup pot, along with salt, pepper and Cajun spice. Stir to combine.

Step 3: Add the broth

Pour the broth into the soup pot and bring the mixture to a gentle boil. Allow to cook for 10-20 minutes, or until the vegetables are fork tender.

Step 4: Thicken the soup

In a small bowl, whisk together the flour and milk until thoroughly combined. Stir into the soup and cook for an additional 5 minutes.

Step 5: Blend

Use an immersion blender to blend the soup or blend the soup in batches using a high-powered blender. If using a blender, allow the soup to cool slightly before blending. Do not overfill the blender! To maintain some texture, Ree recommends only blending about 2/3 of the soup.

If blended separately, pour the blended soup back into the soup pot and stir to combine.

Step 6: Make it decadent

Stir in 1/2 cup of heavy cream. You could skip this step, but why would you want to?

Step 7: Season to taste

Taste the soup and adjust the seasonings as needed.

Step 8: Garnish and serve

Ladle the soup into bowls and garnish each serving with freshly chopped parsley, your favorite shredded cheese and the chopped bacon bits. Pro Tip: Do not skimp on the bacon!

Here’s What I Thought

finished pioneer woman potato soup in a bowlSusan Bronson for Taste of Home

Bacon! Cream! Cajun spice! What’s not to love? This potato soup was truly decadent and delicious. Everyone in my family went for seconds—that’s a definite sign of a winning recipe in my house. This recipe makes a massive amount of soup (12 servings), so if you’re not feeding a hungry house full of ranch hands, prepare yourself for some leftovers. The soup does freeze nicely, so it is a great option if you like to fill the freezer with make-ahead meals.

The soup does have a pronounced orange color from the carrots, so if you’re expecting a pale soup, Ree suggests omitting them entirely. However, the carrots do add to the soup’s depth of flavor, so I recommend keeping them in.

Be sure to taste the soup before serving! I added a fair amount of salt and pepper at the end, along with several more pinches of Cajun seasoning (what can I say, I like a little spice). The garnishes are what really make this soup perfect. The bacon, cheese and parsley have a salty, savory and fresh flavor that really take this soup to the next level. Overall, this potato soup is a filling and delicious recipe that will definitely make its way into our cold-weather soup rotation.

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Susan Bronson
Susan Bronson is a writer and editor based in Northern Wisconsin.