Hamdi Saidani This Pioneer Woman Freezer Potato Soup is a creamy and hearty recipe, which is made with crispy bacon and tender potatoes. It’s the ultimate comfort food recipe, perfect for making ahead and freezing for a future meal.
Pioneer Woman Freezer Potato Soup Ingredients
- 3 medium carrots, diced
- 3 stalks celery, diced
- 1 medium onion, diced
- 6 medium potatoes, peeled and chopped (Russet or red potatoes recommended)
- 6 slices bacon or turkey bacon, cooked and chopped, plus more for topping if desired
- 2 teaspoons Creole seasoning
- 1/2 tsp Kosher salt
- 1 pinch black pepper
- 8 cups reduced-sodium chicken broth
- 1 cup Colby Jack cheese, grated, plus extra for topping
- 1 tsp parsley, minced, plus extra for garnish (optional)
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1 tablespoon olive oil (if not using bacon grease)
How To Make Pioneer Woman Freezer Potato Soup
- Cook bacon and sauté vegetables: Cook the bacon in a large pot until crispy. Remove the bacon and set it aside, leaving the grease in the pot. (If not using bacon, heat olive oil). Add the diced carrots, celery, and onion to the pot and sauté over medium-high heat for about 3 minutes.
- Simmer the soup: Add the chopped potatoes, Creole seasoning, salt, and pepper to the pot. Cook for about 5 minutes, stirring occasionally. Pour in the chicken broth, bring the soup to a gentle boil, and cook for 10–12 minutes, until the potatoes are tender.
- Thicken the soup: In a small bowl, whisk together the milk and flour to create a smooth slurry. Stir this mixture into the soup and allow it to cook and thicken for an additional 5 minutes.
- Blend for creaminess: Carefully transfer the soup in batches to a blender and puree until smooth. Return the pureed soup to a clean pot.
- Finish and serve: Slowly heat the pureed soup over low heat. Stir in the heavy cream and minced parsley. Taste and adjust the seasoning if needed. Ladle the soup into bowls and top with grated cheese, chopped bacon, and extra parsley.
Recipe Tips
- How to get the smoothest soup? For the easiest and safest way to get a creamy texture, use an immersion (stick) blender directly in the pot after the potatoes are tender.
- Can I make this vegetarian? Yes. To make a vegetarian version, simply omit the bacon (sauté the vegetables in olive oil instead), use vegetable broth instead of chicken broth, and top with vegetarian-friendly garnishes.
- What kind of potatoes are best? Russet potatoes are excellent because their high starch content breaks down and makes the soup naturally thick and creamy. Red potatoes also work well.
- How to control the spice level? The heat comes from the Creole seasoning. You can add more for a spicier soup or reduce the amount for a milder flavor.
What To Serve With Freezer Potato Soup
This hearty soup is a complete meal, but it’s even better with a classic side.
- Warm cornbread with butter
- A simple grilled cheese sandwich for dipping
- Saltine or oyster crackers
- A crisp green salad
How To Store Freezer 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: This soup is designed for freezing. Let it cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Freezer Potato Soup Nutrition Facts
- Serving Size: 1 serving
- Calories: 420 kcal
- Fat: 22g
- Carbohydrates: 38g
- Protein: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this soup without blending it?
Yes. If you prefer a very chunky potato soup, you can skip the blending step. For a texture in between, you can use a potato masher to mash some of the potatoes directly in the pot.
Why did my soup curdle when I added the dairy?
This can happen if the soup is too hot when you add the milk or cream. It’s best to add the dairy over low heat and stir gently until it’s incorporated.
Do I have to use Creole seasoning?
No, if you don’t have Creole seasoning, you can substitute it with a mix of paprika, garlic powder, onion powder, and a pinch of cayenne pepper.
Try More Pioneer Woman Recipes:
- Pioneer Woman Loaded Potato Soup Recipe
- Pioneer Woman Slow Cooker Potato Soup Recipe
- Pioneer Woman Broccoli Potato Cheese Soup Recipe
Pioneer Woman Freezer Potato Soup Recipe
Description
A classic, creamy, and comforting potato soup loaded with vegetables and bacon, specifically designed to be made in a large batch for easy freezer meals.
Ingredients
Instructions
- Cook bacon in a large pot until crisp; remove bacon, leaving the drippings.
- Sauté carrots, celery, and onion in the drippings. Add potatoes and seasonings and cook for 5 minutes.
- Pour in the broth, bring to a boil, and cook for 10-12 minutes until potatoes are tender.
- Whisk milk and flour together, then stir into the soup and simmer for 5 more minutes to thicken.
- Carefully blend the soup in batches until smooth.
- Return the soup to the pot over low heat. Stir in the heavy cream and parsley.
- Serve hot, topped with the crispy bacon and shredded cheese.
Notes
- u003cliu003eAn immersion blender is the safest and easiest way to puree the soup directly in the pot.u003c/liu003eu003cliu003eThis soup is perfect for meal prepping. Let it cool completely before portioning it into freezer-safe containers.u003c/liu003eu003cliu003eFor the creamiest result, use starchy potatoes like Russets.u003c/liu003eu003cliu003eThe toppings are not just a garnish; they are essential to the u0022loaded potatou0022 flavor experience.u003c/liu003e
Pioneer Woman Freezer Potato Soup Recipe
