Crock Pot Pioneer Woman Potato Soup

This Crock Pot Pioneer Woman Potato Soup is a creamy and hearty recipe, which includes russet potatoes and sour cream. It’s the ultimate comfort food recipe, ready in about 4 hours and 20 minutes.

Crock Pot Pioneer Woman Potato Soup Ingredients

• 6 slices bacon, chopped
• 2 lb. russet potatoes, peeled and cubed
• 3 celery stalks, sliced
• 1 large leek, cleaned and chopped
• 3 garlic cloves, finely chopped
• 4 cups chicken stock
• 1 tsp kosher salt
• 6 sprigs of fresh thyme
• 1/2 tsp ground black pepper
• 3/4 cup sour cream, plus more for serving

How To Make Crock Pot Pioneer Woman Potato Soup

1. Cook the bacon: In a large skillet over medium heat, cook chopped bacon until golden brown, about 6 to 8 minutes. Transfer to a paper towel-lined plate. Reserve 2 pieces for garnish and crumble the rest.
2. Load the Crock Pot: Add crumbled bacon, cubed potatoes, celery, leek, garlic, chicken stock, salt, thyme sprigs, and pepper to a 6- to 8-quart slow cooker.
3. Slow cook the soup: Cover and cook on high for 4 hours or on low for 6–8 hours, until potatoes are fork-tender. Remove and discard the thyme sprigs.
4. Blend and stir: Use an immersion blender to blend the soup to a semi-smooth texture, leaving small chunks. Stir in sour cream. Thin with 1/4 to 1/2 cup of water if needed.
5. Serve: Ladle into bowls and top with cheese, chives, more sour cream, and the reserved crumbled bacon.

Recipe Tips

• Can I use frozen potatoes? Yes, but reduce cooking time slightly since they soften faster.
• How to make it vegetarian: Skip the bacon and use vegetable broth. Add smoked paprika for depth.
• What toppings go best? Shredded cheese, green onions, chives, sour cream, and extra bacon are all excellent choices.
• Can I make this creamier? Add a splash of heavy cream along with the sour cream.
• Best way to blend the soup: An immersion blender gives you control, but a standing blender works too—just blend in batches.

What To Serve With Potato Soup

This filling soup pairs well with simple, cozy sides:

• Grilled cheese sandwich
• Buttery biscuits or dinner rolls
• Roasted broccoli or Brussels sprouts
• Side salad with vinaigrette
• Garlic bread

How To Store Potato Soup

Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freeze: Cool completely and freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating. Add a splash of water or broth when reheating if too thick.

Potato Soup Nutrition Facts

• Calories: 290
• Fat: 15g
• Saturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 34mg
• Sodium: 621mg
• Carbohydrates: 27g
• Fiber: 2g
• Sugar: 4g
• Protein: 10g
• Calcium: 92mg
• Iron: 2mg
• Potassium: 756mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make potato soup ahead of time?
Yes, it reheats well and even thickens slightly, enhancing the flavor.

What can I use instead of sour cream?
Plain Greek yogurt works well and adds extra protein.

Why is my soup too thick?
You can thin it out with extra water or broth while reheating.

Can I leave the soup chunky?
Absolutely—just blend less or mash lightly with a potato masher.

What’s the best bacon for soup?
Thick-cut bacon gives the best texture and rich, smoky flavor.

Try More Recipes:

• Crockpot French Onion Soup
• Crock Pot Orzo Soup
• Crock Pot Nacho Soup

Crock Pot Pioneer Woman Potato Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

20

minutes

Cooking time

4

hours 

Calories

290

kcal

A rich and creamy slow cooker potato soup loaded with bacon, sour cream, and vegetables—perfect for chilly days.

Ingredients

• 6 slices bacon, chopped

• 2 lb russet potatoes, peeled and cubed
  

• 3 celery stalks, sliced
  

• 1 large leek, chopped
  

• 3 garlic cloves, minced
  

• 4 cups chicken stock
  

• 1 tsp kosher salt
  

• 6 sprigs fresh thyme
  

• 1/2 tsp ground black pepper
  

• 3/4 cup sour cream (plus more for serving)

Directions

• Cook bacon until golden; reserve 2 pieces and crumble the rest.
  
• Add bacon, potatoes, celery, leek, garlic, stock, salt, thyme, and pepper to Crock Pot.
  
• Cook on high 4 hours or low 6–8 hours until potatoes are tender.
  
• Remove thyme, blend to desired texture, and stir in sour cream.
  
• Thin with water if needed and serve with toppings.