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Creamy Pioneer Woman Potato Soup

This comforting, budget-friendly potato soup is made with just six simple ingredients and naturally thickened using russet potatoes. Ready in 30 minutes and easily adaptable for vegetarian or vegan diets.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 medium russet potatoes about 3 pounds; peeled and diced; approximately 6 cups
  • 1 medium onion diced; approximately 2 cups
  • 2 stalks celery diced; approximately 1 cup
  • 1 medium carrot peeled and diced; approximately 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 fresh parsley chopped; optional
  • water enough to nearly cover vegetables

Equipment

  • 4-quart or larger soup pot
  • potato masher
  • Cutting board and knife

Method
 

  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 and easily pierced with a fork.
  5. Carefully mash the soup using a potato masher to your preferred texture (chunky or smooth).
  6. Stir in milk and parsley (if using) until well combined.
  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

For a vegan version, use unsweetened almond or oat milk. Broth can replace water for deeper flavor. The soup naturally thickens after refrigeration—add more liquid when reheating. Top with shredded cheese, crispy bacon bits, fresh herbs, or a dollop of sour cream for extra indulgence.