Perfect Potato Soup

by Katie on March 13, 2014

The only good thing about my husband traveling is that I can cook things that he doesn’t like and I can drink iced white mochas for dinner and skip cooking.

I normally make something big early on in the week that he doesn’t like and just eat it over several days…and that leaves time for mocha dinners as well! I took advantage of making whatever I wanted the last time he was gone and I made potato soup. Not just any potato soup, but Pioneer Woman’s recipe for Perfect Potato Soup.

She was correct, it’s some kind of perfect soup, alright. I absolutely loved it! It made a pretty good size pot and over the course of that week it was gone. When Daniel came home I sent some with him for his lunch and he said it wasn’t too bad – for him this is huge as he despises white potatoes.

What I loved about this soup is that it isn’t overly potato-ey. Sure it tastes like potato, but it also has a great chicken broth flavor along with celery and carrots. It isn’t a pure white pasty potato soup.

This is one to write down in the recipe book and come back to it winter after winter. Topped with cheese and bacon it’s an amazing dinner!

Perfect Potato Soup - The Cutting Back Kitchen

Perfect Potato Soup

Yield: 12 servings


  • 6 slices bacon, cut into pieces
  • 1 medium onion, diced
  • 3 carrots, cleaned and diced
  • 3 stalks celery, diced
  • 6 Russet potatoes, peeled and diced
  • 8 cups chicken broth
  • 3 Tablespoons flour (I used GF flour)
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt, more if needed
  • black pepper, to taste
  • 1 cup grated cheese, of your choice


  1. Place bacon pieces in stock pot and heat over medium. Continue to cook until the bacon is crisp - remove bacon and reserve for topping. Pour off most of the grease, but leave a little in the pan. You could leave it all in the pan if you aren't concerned about calories.
  2. Place the pot over medium heat again and add the onions, carrots and celery. Cook for a couple minutes and add the diced potatoes. Season the potato mixture with the salt and pepper and let cook for 5 minutes.
  3. Pour the broth in the stock pot and bring to a boil. Cook until the potatoes are starting to get tender, about 10 minutes.
  4. Whisk together the milk and flour and add to the chicken broth. Cook for another 5 minutes and allow to thicken slightly.
  5. Remove 1/2 of the soup and blend it in a blender or use an immersion blender in the pot to blend. Once blended, combine it all together and allow it to heat back up. Add in the heavy cream. Serve in bowls with the reserved bacon and grated cheese.

{ 3 comments… read them below or add one }

Dana March 14, 2014 at 11:12 pm

This recipe looks awesome!


Misty March 23, 2014 at 8:26 pm

I have GOT to try this. I like the Pioneer Woman a lot and the current Potato Soup recipe I use calls for some canned soup, and I would like to try making it without the added processed foods.


Katie March 25, 2014 at 9:57 am

I hear you with processed foods. There aren’t many I can eat, so I’m always thankful for recipes like this! And yes…Pioneer Woman is awesome!!


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