How do I make it vegetarian?

Leave out the bacon and sauté the vegetables in 4 tablespoons of butter or olive oil. Use vegetable broth for the soup base. There will be no bacon grease in the soup pot, but the potatoes and flour will thicken the broth.

How do I fix thick or thin soup?

If the soup is too thick, you can add more chicken broth or cream. If the soup is too thin, you can cook it uncovered for a few more minutes. You can also mash more cooked potato into the soup to thicken it. I like this approach because it uses other ingredients in the Dutch oven and adds chunks of potato to the soup. Another way to thicken the soup is to stir into it a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water.

Can I freeze potato soup?

Freeze the soup base without adding cream or cheese. Adding dairy products to soup may cause it to separate once thawed. Let the soup base cool before freezing for up to 3 months. To prepare for serving, reheat the soup base on the stovetop and add cream and cheese.

How long do leftovers keep?

Chill the soup completely and refrigerate it in a covered container for up to 4 days. Reheat the soup on the stovetop over low heat, stirring frequently. Do not recommend reheating in the microwave, as it can cause the cream to separate.

Are Russets best for potato soup?

Yes. Russets add starch that breaks down and thickens the soup as it cooks, resulting in a thicker soup. Yukon Golds have a waxy texture and retain their shape better in soup.

Pioneer Woman Potato Soup with Bacon and Cheddar

By Miles CarrOct 15, 2026

Prep

15 min

Cook

35 min

Total

50 min

Servings

Level

Easy

Jump to recipe

This potato soup recipe takes 50 minutes to make in one Dutch oven. I make this dish for dinner when I crave a heartier meal but don't want to dirty several pots and pans. Other ingredients are bacon drippings, soft potatoes, cheddar cheese, cream, and green onions for garnish (my favorite element of the dish).

Pioneer Woman Potato Soup with Bacon and Cheddar

I use Russet potatoes and leave 2 tablespoons of bacon fat in the pot when taking the bacon out. Sauté the onion and celery for 5 to 7 minutes before adding the garlic. Sauté the flour mixture for 2 minutes. Add broth slowly while mixing to avoid lumps in the cooked potato dish. This is one step I never omit.

After cooking potatoes uncovered for 15 to 20 minutes, check their doneness with a fork before mashing to leave some whole potatoes in the pot. Whole potatoes can add texture to the dish. Reduce heat when adding cream cheese and other ingredients. Turn off the heat as soon as the cream cheese melts. Do not boil potatoes after adding dairy products.

I offer bowls of additional sliced bacon and green onions and shredded cheese. Other items that can be served at the dining table for people to add to their bowls include sour cream and chives, croutons, oyster crackers, and steamed broccoli. Offer soup while it is hot in bowls at the table so people can top it.

Why you'll love this recipe

1I use one Dutch oven for bacon and soup. I only take out a slotted spoon and potato masher.
2Fifty minutes of cooking time makes this recipe a suitable option for a dinner recipe if you want to serve soup but don't have all day to prepare it.
3Common grocery ingredients are used in this recipe, so few items need to be purchased. Only simple cooking tools, including a Dutch oven or similar heavy pot, are required.
4Alter the texture by mashing some of the potatoes several times to keep some pieces or by blending more of the pot.
5Offer toppings so that customers can assemble their own bowls. This eliminates the need to make separate versions.
6Russet potatoes break down into a thick broth. The bacon stays crisp on top.

Instructions

Cook the diced bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crispy. Remove it with a slotted spoon to a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the pot.

Add the onion and celery to the bacon drippings and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Melt the butter in the pot. Sprinkle in the flour and stir constantly for 2 minutes.

Slowly whisk in the chicken broth. Add the potatoes and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, until the potatoes are fork-tender.

Reduce the heat to low. Partially blend the soup with a potato masher or immersion blender, mashing a few times for a chunkier texture or blending more for a smoother soup.

Stir in the heavy cream, cheddar cheese, salt, and black pepper. Cook gently until the cheese melts and the soup is heated through. Do not let it boil.

Ladle the hot soup into bowls. Top with the reserved bacon, extra shredded cheese, and sliced green onions.

FAQ

You don't have sharp cheddar cheese. You can substitute Gruyere and Monterey Jack cheeses in that recipe. Smoked Gouda cheese is also an alternative.

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Dinner Soups & Stews American Stovetop

Pioneer Woman Potato Soup with Bacon and Cheddar

Name: Pioneer Woman Potato Soup with Bacon and Cheddar
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 8 slices bacon (diced); 1 large onion (chopped); 2 stalks celery (chopped); 3 cloves garlic (minced); 1/4 cup butter; 1/4 cup all-purpose flour; 4 cups chicken broth; 2 lb Russet potatoes (peeled and cubed into 1-inch pieces); 1 cup heavy cream; 1 1/2 cups sharp cheddar cheese (shredded, plus more for garnish); 1 tsp salt (or to taste); 1/2 tsp black pepper (or to taste); 1/4 cup green onions (sliced, for garnish)

By Miles CarrOct 15, 2026

Prep

15 min

Cook

35 min

Total

50 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

1I use one Dutch oven for bacon and soup. I only take out a slotted spoon and potato masher.
2Fifty minutes of cooking time makes this recipe a suitable option for a dinner recipe if you want to serve soup but don't have all day to prepare it.
3Common grocery ingredients are used in this recipe, so few items need to be purchased. Only simple cooking tools, including a Dutch oven or similar heavy pot, are required.
4Alter the texture by mashing some of the potatoes several times to keep some pieces or by blending more of the pot.
5Offer toppings so that customers can assemble their own bowls. This eliminates the need to make separate versions.
6Russet potatoes break down into a thick broth. The bacon stays crisp on top.

Ingredients

Servings8

•8 slices bacon (diced)
•1 large onion (chopped)
•2 stalks celery (chopped)
•3 cloves garlic (minced)
•¼ cup butter
•¼ cup all-purpose flour
•4 cups chicken broth
•2 lb Russet potatoes (peeled and cubed into 1-inch pieces)
•1 cup heavy cream
•1 ½ cups sharp cheddar cheese (shredded, plus more for garnish)
•1 tsp salt (or to taste)
•½ tsp black pepper (or to taste)
•¼ cup green onions (sliced, for garnish)

Instructions

1
Cook the diced bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crispy. Remove it with a slotted spoon to a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the pot.
2
Add the onion and celery to the bacon drippings and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3
Melt the butter in the pot. Sprinkle in the flour and stir constantly for 2 minutes.
4
Slowly whisk in the chicken broth. Add the potatoes and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, until the potatoes are fork-tender.
5
Reduce the heat to low. Partially blend the soup with a potato masher or immersion blender, mashing a few times for a chunkier texture or blending more for a smoother soup.
6
Stir in the heavy cream, cheddar cheese, salt, and black pepper. Cook gently until the cheese melts and the soup is heated through. Do not let it boil.
7
Ladle the hot soup into bowls. Top with the reserved bacon, extra shredded cheese, and sliced green onions.