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Creamy Pioneer Woman Potato Soup

Creamy Pioneer Woman potato soup in a white bowl topped with fresh parsley
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This creamy Pioneer Woman Potato Soup is a comforting, budget-friendly recipe made with just six simple ingredients. Naturally thickened using russet potatoes and perfect for cozy nights.

Ingredients

Scale
  • 4–5 medium russet potatoes (about 3 pounds, peeled and diced, approximately 6 cups)
  • 1 medium onion, diced (about 2 cups)
  • 2 celery stalks, diced (about 1 cup)
  • 1 carrot, peeled and diced (about 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 (approximately 4-5 cups, enough to nearly cover vegetables)

Instructions

  1. Add potatoes, onion, celery, and carrot to a 4-quart or larger soup pot. Pour in enough water to reach about 1/2 inch below the top of the vegetables (approximately 4-5 cups).
  2. Bring to a boil over high heat, then reduce heat to low and cover. Simmer for about 20 minutes, stirring occasionally, until vegetables are soft and easily pierced with a fork.
  3. Remove from heat and carefully mash the soup using a potato masher to your preferred texture, leaving some chunks or mashing until smooth.
  4. Stir in milk and parsley if using. Mix well to combine.
  5. Season with salt and pepper to taste, adjusting as needed for your preference.
  6. Serve hot in bowls. Refrigerate leftovers in an airtight container for up to 3 days.

Notes

  • Use unsweetened almond or oat milk for a vegan version. Whole dairy milk creates the creamiest texture.
  • Broth can replace water for deeper, more savory flavor.
  • Soup thickens after refrigeration. Add milk, broth, or water when reheating to reach desired consistency.
  • Russet potatoes work best due to their high starch content which naturally thickens the soup.

Nutrition

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