When the air turns crisp and your toes are begging for fuzzy socks, there’s nothing better than a steaming bowl of Creamy Pioneer Woman Potato Soup. It’s the kind of meal that feels like a hug in a bowl—simple, hearty, and oh-so-satisfying. Plus, it only needs six everyday ingredients. (Translation: you probably already have everything sitting in your kitchen right now.)
As a Texas mama of three, quick and cozy dinners like this are my lifesavers. This soup has rescued me on more chilly school nights than I can count. Bonus? It’s naturally thickened with russet potatoes, so no fancy tricks or thickeners are required. Just honest, budget-friendly comfort food.
Table of Contents
Why You’ll Love This Creamy Pioneer Woman Potato Soup
- Quick & easy: On the table in 30 minutes.
- Family-friendly: Picky eaters actually ask for seconds.
- Versatile: Make it vegetarian, vegan, or dress it up with cheese and toppings.
- Budget-wise: Russet potatoes keep costs low but flavors high.
What Does Creamy Pioneer Woman Potato Soup Taste Like?
Think of the creamiest mashed potatoes you’ve ever had, now imagine them in a warm, spoonable form with hints of onion, celery, and carrot. It’s smooth yet hearty, comforting yet fresh (especially with that sprinkle of parsley). Each bite feels like the culinary version of wrapping yourself in a soft blanket.
Ingredients You’ll Need for Creamy Pioneer Woman Potato Soup
One of the things I adore about this Creamy Pioneer Woman Potato Soup is how it transforms the most basic pantry staples into something downright comforting. You don’t need anything fancy—just simple, affordable ingredients that come together like old friends in your soup pot.
Here’s what you’ll want to gather:
- Russet Potatoes (4–5 medium, about 3 pounds, peeled and diced ~6 cups)
Russets are the star here. Their high starch content makes them naturally creamy once cooked and mashed, giving this soup its velvety texture without needing heavy cream. Dice them evenly so they cook at the same rate. - Onion (1 medium, diced ~2 cups)
A kitchen essential! Onion adds a sweet-savory backbone to the soup. If your family is sensitive to onion, you can sauté it first for a milder flavor—or keep it raw for a sharper punch. - Celery (2 stalks, diced ~1 cup)
Celery brings in freshness and a little earthy crunch that balances the creaminess of the potatoes. Don’t skip it—it’s the unsung hero of most great soups. - Carrot (1, peeled and diced ~1/2 cup)
Just one carrot adds both color and a gentle sweetness that makes the whole bowl more vibrant. Plus, it sneaks in extra nutrition for little ones without them noticing. - Milk (1 cup, dairy or unsweetened plant-based)
This is where the creaminess kicks up a notch. Whole milk gives a rich finish, while oat milk is a fantastic vegan option for keeping things thick and cozy. - Kosher Salt (1 teaspoon, plus more to taste)
Salt wakes everything up. Start with a teaspoon, then adjust once the potatoes are mashed and the milk is stirred in. - Black Pepper (1/4 teaspoon, plus more to taste)
A simple seasoning that adds warmth and depth. I love a little extra crack of fresh black pepper just before serving. - Fresh Parsley (1/4 cup, chopped, optional)
Bright, fresh, and a little peppery. Parsley makes the soup feel lighter and adds a pop of color. - Water
Just enough to nearly cover your vegetables. Or, for extra flavor, swap in vegetable or chicken broth. This little tweak makes it taste more like my Chicken Noodle Soup with Egg Noodles, which is another cozy favorite on the blog.
👉 Pro tip: If you’d like to boost flavor, stir in a spoonful of butter while mashing the potatoes, or toss in a pinch of garlic powder for extra warmth.
How to Make Creamy Pioneer Woman Potato Soup
Making this Creamy Pioneer Woman Potato Soup couldn’t be simpler, but the secret is in the little details—how you chop, when you stir, and how much love you sprinkle in (yes, that matters too). Follow along step by step, and you’ll have a bowl of warm comfort on the table in just 30 minutes.
Step 1: Prep the Vegetables
Peel and dice your russet potatoes into even cubes. This helps them cook evenly and mash smoothly later. Dice the onion, celery, and carrot as well. Think of this step as laying the foundation—just like you would when making my Roasted Red Pepper Gouda Soup, the flavor all starts here.
Step 2: Load the Pot
Place the potatoes, onion, celery, and carrot into a large soup pot (at least 4 quarts). This colorful mix of veggies will fill the kitchen with a cozy aroma once they start simmering.
Step 3: Add the Liquid
Pour in just enough water to cover the vegetables—about half an inch below the top. Using water keeps things simple and light, but if you’re craving a deeper flavor, swap in vegetable or chicken broth. (Trust me, it makes a big difference on those extra chilly nights!)
Step 4: Bring to a Boil
Set the pot over high heat and bring everything to a lively boil. Once it’s bubbling, lower the heat to a gentle simmer and cover with a lid. This step locks in the flavors and starts softening the vegetables.
Step 5: Simmer to Perfection
Let the soup simmer for about 20 minutes, stirring every now and then. You’ll know it’s ready when a fork slips easily into the potatoes. Don’t rush this—this simmering time is what makes the soup rich and cozy.
Step 6: Mash the Magic
Here’s where the transformation happens. Use a potato masher right in the pot to mash the vegetables. You can leave it chunky for a rustic feel, or go smoother if you prefer. Personally, I like mine halfway mashed—it feels hearty but still creamy.
Step 7: Stir in the Creaminess
Pour in your cup of milk (or oat milk if going dairy-free) and stir well. This is the step where the soup becomes luxuriously creamy. If you’re adding fresh parsley, now’s the time to toss it in for that pop of color and freshness.
Step 8: Season Like a Pro
Taste your soup and season generously with kosher salt and black pepper. Start small, then adjust to your family’s preference. Don’t be shy—seasoning is what makes those potatoes sing.
Step 9: Serve It Up Hot
Ladle the soup into bowls, garnish with extra parsley, and maybe a crack of fresh black pepper. Pair it with crusty bread for dunking, or even a grilled cheese sandwich if you’re in the mood for indulgence.
💡 Jessica’s Tip: This soup thickens as it sits in the fridge. When reheating, add a splash of broth or milk to bring it back to the perfect creamy consistency. That’s exactly what I do when I meal-prep this along with my Pumpkin Sweet Potato Soup—
Tips and Tricks for Perfect Creamy Pioneer Woman Potato Soup
- Don’t overmash: Unless you’re aiming for ultra-smooth, leave a few potato chunks for that rustic feel.
- Make it vegan: Use almond, soy, or oat milk. (Oat milk gives the creamiest result.)
- Add-ons galore: Stir in shredded cheddar, crispy turkey bacon, or sautéed mushrooms for extra oomph.
- Freezer-friendly: Freeze in portions up to 2 months. Reheat gently with added liquid.
- Next-day bonus: Soup thickens in the fridge. Add a splash of broth or milk when reheating.
Storage for Creamy Pioneer Woman Potato Soup
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Portion and freeze for up to 2 months.
- Reheat: Warm gently on the stovetop, stirring in extra milk or broth as needed.
FAQs
Can I use red or Yukon gold potatoes instead of russets?
Yes, but russets naturally break down and thicken the soup more.
Can I make this in a slow cooker?
Absolutely. Cook on low for 6–7 hours or high for 3–4 hours, then mash and add milk.
Is this recipe kid-friendly?
A big YES. My kids call it “potato hug soup” and scrape their bowls clean.
Conclusion
This Creamy Pioneer Woman Potato Soup is the kind of recipe that makes weeknights easier and weekends cozier. It’s proof that simple ingredients can create something deeply comforting. So grab your potatoes, throw on those fuzzy socks, and let this bowl of goodness warm you from the inside out.
And if you love cozy bowls like this, don’t miss my Chicken Noodle Soup with Egg Noodles or Spicy Pumpkin Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Creamy Pioneer Woman Potato Soup – Budget-Friendly Comfort in a Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Pioneer Woman Potato Soup is a comforting, budget-friendly recipe made with just six simple ingredients. It’s naturally thickened using russet potatoes, and can easily be made vegetarian or vegan. Perfect for cold days and cozy nights.
Ingredients
- 4–5 medium russet potatoes (about 3 pounds; peeled and diced; ~6 cups)
- 1 medium onion, diced (~2 cups)
- 2 celery stalks, diced (~1 cup)
- 1 carrot, peeled and diced (~1/2 cup)
- 1 cup milk (dairy or unsweetened plant-based)
- 1 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
- 1/4 cup chopped fresh parsley (optional)
- Water (enough to nearly cover vegetables)
Instructions
1. Add potatoes, onion, celery, and carrot to a 4-quart or larger soup pot.
2. Pour in enough water to reach about 1/2 inch below the top of the vegetables.
3. Bring to a boil over high heat, then reduce heat to low and cover.
4. Simmer for about 20 minutes, stirring occasionally, until vegetables are soft.
5. Carefully mash the soup using a potato masher to your preferred texture.
6. Stir in milk and parsley (if using).
7. Season with salt and pepper to taste, adjusting as needed.
8. Serve hot. Refrigerate leftovers in an airtight container for up to 3 days.
Notes
Use unsweetened almond or oat milk for a vegan version.
Substitute broth for water to enhance flavor.
Customize with toppings like shredded cheese, crumbled bacon, or extra veggies.
Soup thickens after refrigeration—add a splash of water or milk when reheating.
Can be frozen in portions for up to 2 months. Reheat gently and stir to recombine.
