Hamdi Saidani This Pioneer Woman Baked Potato Soup is a thick and creamy recipe, which is made with crispy bacon and sharp cheddar cheese. It’s the ultimate comfort food and so easy to make, ready in about an hour.
Pioneer Woman Baked Potato Soup Ingredients
- 4 large russet potatoes, equal to 2 lbs.
- ¾ teaspoon salt
- 6 slices thick cut bacon
- 1 large yellow onion
- 3 cloves garlic, minced
- 2 Tablespoon butter
- ¼ cup flour
- 3 ½ cups Chicken broth
- 2 cups half and half
- ¾ cup sour cream
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
- 1/8 cup chives, finely diced
How To Make Pioneer Woman Baked Potato Soup
- Cook bacon and potatoes: Cut the bacon into 1-inch pieces and cook in a large pot over low heat until crisp. While it cooks, peel and cube the potatoes, then boil them in a separate pot of salted water for about 20 minutes until very tender. Drain the potatoes and gently mash them.
- Sauté the aromatics: Once the bacon is crisp, remove it from the pot, leaving about 2 tablespoons of the drippings. Add the diced onion to the drippings and cook for 5 minutes until softened. Add the garlic and butter and cook for 1 more minute.
- Make the soup base: Whisk the flour into the pot and cook for one full minute. Slowly pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits.
- Combine and thicken: Slowly add the half and half. Bring the mixture to a boil, then reduce to a simmer. Stir in the mashed potatoes.
- Add dairy and blend: Remove the pot from the heat. Stir in the sour cream and pepper. For a smoother consistency, use an immersion blender to partially or fully blend the soup.
- Melt cheese and serve: Let the soup cool for a minute, then gradually sprinkle in the shredded cheddar cheese, stirring until it’s melted and smooth. Garnish with the crispy bacon and fresh chives before serving.
Recipe Tips
- How to get the smoothest soup? The recipe suggests blending with an immersion blender for a creamier consistency. For an even more velvety texture, you can blend the entire batch of soup until it’s completely smooth.
- Why use room temperature dairy? Letting the cheese, sour cream, and half-and-half sit out at room temperature as you prep allows them to incorporate into the hot soup more smoothly, which helps prevent the cheese from becoming grainy.
- Can I use a different kind of potato? Russet potatoes are perfect because their high starch content makes the soup thick and creamy. Yukon Gold potatoes are another great choice for their naturally buttery flavor.
- How to make it vegetarian? To make a vegetarian version, simply omit the bacon (sauté the onion in 2 tablespoons of butter instead) and use vegetable broth instead of chicken broth.
What To Serve With Baked Potato Soup
This rich and hearty soup is a meal in itself, especially when loaded with toppings. It also pairs perfectly with:
- A hollowed-out bread bowl for serving
- Warm, crusty bread or soft dinner rolls for dipping
- A simple green salad with a light vinaigrette
- Saltine or oyster crackers
How To Store Baked Potato Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools.
- Freeze: Freezing is not highly recommended as dairy-heavy soups can sometimes become grainy or separate upon thawing.
Baked Potato Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 550 kcal
- Fat: 35g
- Carbohydrates: 35g
- Protein: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my cheese get clumpy or grainy?
This usually happens if the soup base is too hot when the cheese is added. As the recipe suggests, remove the soup from the direct heat and let it cool for a minute before gradually stirring in the cheese. This allows it to melt gently and smoothly.
Can I make this in a slow cooker?
Yes. You can cook the bacon on the stovetop, then add it and all other ingredients (except the flour, half-and-half, sour cream, and cheese) to a slow cooker. Cook on low for 6-8 hours. Before serving, make a slurry with the flour and a little of the half-and-half, stir it in, then add the remaining dairy and cheese.
Do I have to blend the soup?
No, the blending step is optional. If you prefer a very chunky potato soup, you can skip the blending and simply leave the mashed potatoes as they are.
Try More Pioneer Woman Recipes:
- Pioneer Woman Ham and Potato Soup Recipe
- Pioneer Woman Potato Soup Recipe
- Pioneer Woman 7 Can Taco Soup Recipe
Pioneer Woman Baked Potato Soup Recipe
Description
A thick, creamy, and comforting soup that tastes just like a fully loaded baked potato, complete with bacon, cheddar cheese, and chives.
Ingredients
Instructions
- Cook chopped bacon in a large pot until crisp; remove bacon, leaving 2 tbsp of drippings.
- While bacon cooks, boil the peeled and cubed potatoes for 20 minutes until very tender; drain and mash.
- In the pot with bacon drippings, sauté the onion until soft. Add garlic and butter and cook for 1 minute.
- Whisk in the flour, then slowly add the chicken broth and half and half. Bring to a simmer.
- Stir in the mashed potatoes, then remove from the heat and stir in the sour cream and pepper.
- Blend with an immersion blender if desired for a smoother texture.
- Gradually stir in the shredded cheddar cheese until melted. Serve hot, topped with the crispy bacon and chives.
Notes
- u003cliu003eUsing an immersion blender is the safest and easiest way to partially puree the soup directly in the pot.u003c/liu003eu003cliu003eFor the creamiest, smoothest result, use room temperature dairy products and add the cheese off the heat.u003c/liu003eu003cliu003eThe soup will continue to thicken as it sits and cools.u003c/liu003eu003cliu003eThis soup is a fantastic way to use up leftover baked potatoes as well.u003c/liu003e
