Pioneer Woman Slow Cooker Potato Soup Recipe

Pioneer Woman Slow Cooker Potato Soup is a hearty American lunch that fills the house with a savory aroma. This creamy soup uses russet potatoes and sharp cheddar cheese for a thick, comforting texture.

If you don’t use the right kind of potato, this whole dish falls apart. I’ve tried using waxy red potatoes because they hold their shape, but they won’t break down enough to give you that thick base you want here. Russets have the starch you need to make the soup creamy without needing a massive amount of flour or heavy thickeners.

Ree’s version works so well because she doesn’t just throw everything in and walk away for eight hours. Adding the dairy and mash at the very end keeps the flavor bright and prevents the milk from curdling or becoming grainy. It’s the kind of meal that makes a rainy Tuesday feel a lot better once you sit down with a big bowl.

Pioneer Woman Slow Cooker Potato Soup Ingredients

For the Soup Base

• 5 pounds (2.25kg) russet potatoes, peeled and diced into 1-inch chunks
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 6 cups (1.4L) low-sodium chicken broth
• 1 teaspoon (5g) kosher salt
• 1/2 teaspoon (2g) black pepper
• 1/4 teaspoon (1g) cayenne pepper

For the Creamy Finish

• 1 cup (240ml) heavy cream
• 1/2 cup (115g) sour cream
• 2 cups (225g) sharp cheddar cheese, shredded
• 4 tablespoons (55g) salted butter, cut into cubes

For Serving

• 6 strips bacon, cooked until crispy and crumbled
• 3 green onions, thinly sliced
• 1/2 cup (55g) extra shredded cheddar cheese

How To Make Pioneer Woman Slow Cooker Potato Soup

• 1. Prep the vegetables: Peel all five pounds of potatoes and cut them into even chunks about an inch wide. Throw them into a 6-quart or larger slow cooker along with the diced onion and minced garlic.
• 2. Add the liquids: Pour the chicken broth over the vegetables until they’re mostly submerged. Stir in the salt, black pepper, and cayenne pepper so the seasonings are spread throughout the pot.
• 3. Slow cook the base: Put the lid on and set the machine to low for 7 to 8 hours or high for 4 to 5 hours. You’ll know it’s ready when the potato chunks are very soft and fall apart easily when you poke them with a fork.
• 4. Mash for texture: Use a potato masher or a large fork to crush about half of the potatoes right in the pot. This thickens the liquid using the natural starches instead of relying only on the cream.
• Don’t use a blender or an immersion blender for this part unless you want a completely smooth, gluey soup. Leaving half the chunks whole gives the dish a much better mouthfeel and makes it more filling.
• 5. Add the dairy: Stir in the heavy cream, sour cream, and butter cubes until the butter is completely melted. Once those are mixed, add the shredded cheddar cheese and stir gently until the cheese disappears into the broth.
• 6. Final thicken: Put the lid back on and let it sit on the warm setting for about 15 to 20 minutes. This gives the flavors a chance to settle and lets the soup reach its final thickness before you start ladling it out.

Recipe Tips

• Stick with russets for the best starch. Waxy varieties like Yukon Gold or red potatoes won’t starch up the broth as effectively as russets do. If you use waxy ones, the soup will stay thin and watery even after you try to mash it.
• Shred your own cheese from a block. Pre-shredded cheese in bags is coated in potato starch or cellulose to keep it from sticking together in the package. That coating prevents the cheese from melting smoothly and can leave your soup feeling slightly gritty or oily.
• Watch the salt levels carefully. Since the bacon and cheese both add a lot of salt at the end, it’s better to start with low-sodium chicken broth. You can always add more salt right before serving, but you can’t take it out once the pot is done.
• Keep the dairy at room temperature. Take the cream and sour cream out of the fridge about 30 minutes before you need them. Adding ice-cold dairy to a hot slow cooker can sometimes cause the fats to separate, which makes the soup look broken.
• Don’t overcook the potatoes on high. If you leave the slow cooker on the high setting for too long, the edges of the potatoes can start to turn brown and develop a toasted flavor. This changes the color of the soup from a creamy white to a dull tan and makes the onion taste bitter.
• Make a double batch for the freezer. This soup stays good for a long time, so it’s worth filling the slow cooker to the brim. Just make sure you leave out the fresh green onion toppings until you’re actually ready to eat.

What To Serve With Potato Soup

A thick slice of crusty sourdough or a warm baguette is perfect for dipping. The bread helps soak up the extra broth and adds a nice crunch against the soft potatoes.

A simple green salad with a sharp vinaigrette helps balance out how heavy the cheese and cream feel. You could also serve small ham sliders or a classic grilled cheese sandwich if you’re feeling extra hungry.

How To Store Potato Soup

• Fridge: Let the soup cool down completely before putting it into airtight containers. It stays fresh for about 3 to 4 days, though the potatoes will continue to soak up liquid and make the soup thicker over time.
• Reheat: The best way to warm this up is in a saucepan over medium-low heat on the stove. Stir it often and add a splash of milk or broth if it has become too thick while sitting in the fridge.
• Freeze: You can freeze this soup in freezer bags for up to 2 months, but the texture of the potatoes might change slightly. Thaw it overnight in the fridge before reheating so the dairy doesn’t separate when it hits the heat.

Pioneer Woman Slow Cooker Potato Soup Nutrition Facts

Per serving (1 of 8):

• Calories: 480 kcal
• Protein: 14g
• Fat: 28g
• Carbohydrates: 45g
• Sugar: 4g
• Sodium: 890mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use a different potato for Pioneer Woman Slow Cooker Potato Soup?

No, you really should stick to russets because their high starch content is what creates the creamy texture. Waxy potatoes won’t break down properly and will leave you with a thin, watery broth.

Can I make this soup on the stovetop instead?

Yes, you can simmer the potato and broth mixture in a large Dutch oven for about 20 to 30 minutes until the potatoes are tender. Once they’re soft, follow the same mashing and dairy steps as the slow cooker version.

Why did my potato soup turn out gummy?

This usually happens if you overwork the potatoes with an electric mixer or a high-speed blender. Stick to a manual potato masher so you don’t release too much starch at once, which turns the soup into a paste.

Is it possible to make this recipe vegetarian?

Yes, you just need to swap the chicken broth for a high-quality vegetable broth. Make sure to leave off the bacon bits at the end and maybe add a little smoked paprika for that hit of smoky flavor.

How do I fix soup that’s too thin?

If the soup isn’t thick enough after mashing, let it sit with the lid off on the high setting for 20 minutes. This allows some of the moisture to evaporate and concentrates the starches so the liquid tightens up naturally.

Try More Pioneer Woman Recipes:

• Pioneer Woman Broccoli Potato Cheese Soup Recipe
• Pioneer Woman Potato Leek Soup Recipe
• Pioneer Woman Sausage and Potato Soup Recipe