Look. I’m just gonna say it — potato soup should be easy. It’s literally soup… with potatoes. But somehow, I kept messing it up. Too thick. Too bland. Or once, tasted like salty wallpaper paste (don’t ask). So when I landed on this version — creamy, warm, with a good kick from Cajun spice and that silky-smooth base — I stuck with it.

This one’s my go-to now when I want comfort but also something that doesn’t ask too much of me. It’s warm, filling, and actually pretty light if you don’t drown it in cheese. Also? Great for digestion — soft veg, gentle broth, no rough textures.

This potato soup comes together in one pot, with soft carrots, celery, and russets all simmered down in broth until they melt into a comforting bowl. The texture is creamy but not gloopy, thanks to blending part of it — just enough to make it smooth but still keep some bites. There’s bacon on top if you want (or don’t), and you can keep the dairy minimal or swap it if your gut’s not a fan.

Works for sensitive stomachs — soft veg, blended texture, and gentle spice if you don’t overdo the Cajun.

Jump to Recipe

Ingredients Needed:

6 slices bacon: Cooked crisp, saves for topping — skip if you’re avoiding fatty or processed meats.
1 medium onion, diced: Base flavour, softens as it cooks.
3 carrots, scrubbed + diced: Adds slight sweetness and softness.
3 celery stalks, diced: Balances flavour — optional if it bothers your digestion.
6 small russet potatoes, peeled + diced: Creamy when blended, easy to digest when cooked down.
1/2 tsp kosher salt: Start here — adjust later.
Black pepper: Just enough for balance.
1/2 tsp Cajun spice mix: Adds warmth. Go lighter if needed.
8 cups low-sodium chicken or veg broth: Softens everything without heaviness.
3 Tbsp flour: Helps thicken — use gluten-free if needed.
1 cup milk: Dairy or alt — oat milk works nicely.
1/2 cup heavy cream: Optional, adds richness.
1 tsp fresh parsley, minced: Freshness at the end.
1 cup grated cheese (any kind): Optional — sharp cheddar melts beautifully.

How To Make Pioneer Woman Potato Soup:

Start with the bacon:
Cut it into little bits, toss into your soup pot, and cook over medium until crisp. Scoop it out and set aside. Don’t clean the pot — that flavour stays.

Cook the veg:
Add in diced onion, carrot, celery. Stir them around in that bacon-y goodness for a couple of minutes. Add in the potatoes. Let it all cook together for 5-ish minutes, then sprinkle in salt, pepper, Cajun spice. Don’t walk away here — it can stick.

Add broth & simmer:
Pour in your broth (chicken or veg). Bring it up to a soft boil. Not raging. Let it simmer for 10 minutes until the potatoes are soft but not mush.

Make the thickener:
Mix your flour and milk together in a cup — whisk it well. Pour that into the pot. It’ll look weird at first. Give it 5 mins to thicken a bit.

Blend part of it:
Carefully scoop out about half the soup and blend it. Either let it cool a bit or do it in batches — hot soup and blenders do not get along. Pour it back in. Stir.

Finish it off:
Add the cream if you’re using it. Taste it. Salt? More Cajun? Your call. Stir in the parsley, and keep a bit back for garnish.

Serve:
Ladle into bowls. Top with grated cheese, crisp bacon, and that extra parsley. Eat it hot. Don’t wait.

Recipe Tips:

Blend just part of the soup — keeps texture but adds creaminess.
Let the bacon cook slowly — rushed bacon is chewy.
Use oat milk and skip cheese/cream for a gentler version.
Good with soft bread or crackers if you need mild sides.

How to Store & Reheat:

Room Temp: Cool fully before storing.
Fridge: Keep in a sealed container, up to 4 days.
Freezer: Freeze in batches — leave room at top of container. Reheat slowly on stovetop with a splash of broth or water.

Nutrition Facts (Approx. per serving):

Calories: 350
Sodium: 700mg
Protein: 10g
Fat: 18g
Carbs: 35g
Fibre: 3g
Sugar: 5g

FAQs:

Can I make this without dairy?
Yes — use oat or almond milk, skip the cream, and either omit cheese or use dairy-free alternatives.

Is it gluten-free?
Swap the flour for a gluten-free blend or cornstarch slurry. Easy fix.

Too spicy for sensitive stomachs?
Cut the Cajun spice in half or leave it out. The soup’s still great without.

Can I use a hand blender?
Absolutely — way easier and less mess. Just blend in the pot.

What if I don’t have bacon?
Skip it. Add a bit of smoked paprika instead if you want that smoky edge.