Mohamed Shili Pioneer Woman’s Slow Cooker Potato Soup is made with russet potatoes, chopped bacon, chicken stock, sour cream, and fresh thyme. This comforting Pioneer Woman’s Slow Cooker Potato Soup recipe creates a dinner that takes about 4 to 8 hours to prepare and can serve up to 8 people.
Pioneer Woman Slow Cooker Potato Soup Ingredients
- 6 slices of bacon, chopped
- 2 pounds russet potatoes, peeled and cubed
- 3 celery stalks, sliced
- 1 large leek, cleaned and chopped
- 3 garlic cloves, finely chopped
- 4 cups chicken stock
- 1 teaspoon kosher salt
- 6 sprigs of fresh thyme
- 1/2 teaspoon ground black pepper
- 3/4 cup sour cream, plus more for garnish
- Shredded cheddar cheese, chopped chives, and reserved bacon for serving
How To Make Pioneer Woman Slow Cooker Potato Soup
- Prepare the Bacon: In a skillet over medium heat, fry the bacon until golden and crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain. Reserve 2 tbsp of bacon for garnish and crumble the remaining bacon.
- Combine Ingredients: In a 6 to 8-quart slow cooker, add the crumbled bacon, cubed potatoes, sliced celery, chopped leek, finely chopped garlic, chicken stock, kosher salt, fresh thyme sprigs, and ground black pepper.
- Cook the Soup: Cover the slow cooker and cook on high for 4 hours, or on low for 6-8 hours. Check that the potatoes are tender by piercing them with a fork. Remove the thyme sprigs and discard.
- Blend the Soup: With an immersion blender, blend the soup directly in the slow cooker. Aim for a creamy texture with some potato chunks remaining for a heartier feel.
- Add Final Touches: Mix in the sour cream to the soup. If the soup is too thick, thin it with a little water, adding about 1/4 to 1/2 cup as needed to achieve your preferred consistency.
- Serve and Enjoy: Spoon the soup into bowls. Garnish each serving with shredded cheddar cheese, a sprinkle of chopped chives, a dollop of extra sour cream, and the reserved crumbled bacon.
Recipe Tips
- Choose the Right Potatoes: Use russet potatoes for their starchy quality which helps thicken the soup naturally, giving it a creamy texture without extra fat.
- Cook Bacon Separately: Always fry the bacon until crisp before adding to the soup; this ensures a rich flavor base and perfect texture in every spoonful.
- Keep Herbs Fresh: Tie your thyme sprigs together with kitchen twine for easy removal after cooking, keeping the herbaceous flavors bold and clean.
- Customize Creaminess: Adjust the soup’s thickness by blending more for smoothness or less for chunkiness, catering to your texture preference effortlessly.
- Garnish Generously: Don’t skimp on garnishes like chives, cheese, and extra bacon to boost flavors and textures, making each bowl visually appealing and delicious.
What To Serve With Potato Soup
Slow Cooker Potato Soup pairs well with garlic-roasted asparagus, caramelized onion focaccia, spicy maple-glazed carrots, and a crisp apple walnut salad. It can also be served alongside rosemary parmesan polenta fries, sweet chili brussels sprouts, herbed mushroom flatbread, and a zesty beetroot and goat cheese salad for a creative and satisfying meal.
How To Store Potato Soup Leftovers
Refrigerate: Cool the Slow Cooker Potato Soup completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Slow Cooker Potato Soup. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Potato Soup Leftovers
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover soup in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Put a portion of the soup in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the soup to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Slow Cooker Potato Soup Nutrition Facts
- Calories: 320 kcal
- Carbohydrates: 38g
- Protein: 8g
- Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 25mg
- Sodium: 480mg
- Potassium: 750mg
- Fiber: 3g
- Sugar: 3g
Frequently Asked Questions
Can I Use a Different Type of Potato for This Soup?
Yes, you can use different types of potatoes. Yukon Gold potatoes are a great alternative as they are waxy enough to hold their shape well and creamy enough to blend smoothly. Avoid using red potatoes as they can remain too firm.
Is It Necessary to Peel the Potatoes?
Peeling the potatoes is recommended for achieving a smooth texture in the soup. However, if you prefer a rustic soup, you can scrub and finely dice the potatoes with their skins on to add extra fiber.
What Can I Use Instead of Sour Cream?
If sour cream isn’t your preference or you’re looking for a lighter alternative, plain Greek yogurt is an excellent substitute. It offers a similar tangy flavor and creamy texture while being lower in fat.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Slow Cooker Queso
- Pioneer Woman Slow Cooker Mashed Potatoes
- Pioneer Woman Slow Cooker Glazed Ribs
Pioneer Woman Slow Cooker Potato Soup
Description
Pioneer Woman’s Slow Cooker Potato Soup is made with russet potatoes, chopped bacon, chicken stock, sour cream, and fresh thyme. This comforting Pioneer Woman’s Slow Cooker Potato Soup recipe creates a dinner that takes about 4 to 8 hours to prepare and can serve up to 8 people.
Pioneer Woman Slow Cooker Potato Soup Ingredients
How To Make Pioneer Woman Slow Cooker Potato Soup
- Prepare the Bacon: In a skillet over medium heat, fry the bacon until golden and crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain. Reserve 2 tbsp of bacon for garnish and crumble the remaining bacon.
- Combine Ingredients: In a 6 to 8-quart slow cooker, add the crumbled bacon, cubed potatoes, sliced celery, chopped leek, finely chopped garlic, chicken stock, kosher salt, fresh thyme sprigs, and ground black pepper.
- Cook the Soup: Cover the slow cooker and cook on high for 4 hours, or on low for 6-8 hours. Check that the potatoes are tender by piercing them with a fork. Remove the thyme sprigs and discard.
- Blend the Soup: With an immersion blender, blend the soup directly in the slow cooker. Aim for a creamy texture with some potato chunks remaining for a heartier feel.
- Add Final Touches: Mix in the sour cream to the soup. If the soup is too thick, thin it with a little water, adding about 1/4 to 1/2 cup as needed to achieve your preferred consistency.
- Serve and Enjoy: Spoon the soup into bowls. Garnish each serving with shredded cheddar cheese, a sprinkle of chopped chives, a dollop of extra sour cream, and the reserved crumbled bacon.
