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.