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Joanna Gaines’ Country Potato Soup
This hearty and comforting soup is perfect for chilly fall and winter days. Made with simple ingredients like potatoes and bacon, it's a classic American recipe that has been enjoyed by families for generations
Equipment
- Large pot
- immersion blender
- or regular blender
Ingredients
- 6 slices of bacon, chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 6 cups of chicken broth
- 8 potatoes, peeled and diced
- 1 cup of heavy cream
- 2 tbsp of butter
- Salt and pepper to taste
Instructions
- In a large pot, cook the chopped bacon over medium heat until it's crispy. Remove the bacon from the pot and set it aside, leaving the bacon grease in the pot.
- Add the chopped onion to the pot and cook it in the bacon grease until it's translucent. Then, add the minced garlic and cook for another 30 seconds.
- Add the chicken broth and diced potatoes to the pot and bring everything to a boil. Reduce the heat and let the soup simmer until the potatoes are tender.
- Once the potatoes are tender, use an immersion blender to puree the soup until it's smooth. If you don't have an immersion blender, you can transfer the soup to a blender and puree it in batches.
- Add the heavy cream and butter to the soup and stir everything together until it's well combined. Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and top each bowl with some crispy bacon you set aside earlier. Serve the soup hot with some crusty bread or crackers on the side.
Video
Notes
Recipe Notes:
- This soup can be made in advance and reheated on the stove or in the microwave.
- Leftovers can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
- Use high-quality ingredients for the best flavor.
- Customize the soup with your favorite toppings, such as shredded cheese or chopped herbs.
- This recipe is perfect for batch cooking, so consider making a double or triple batch and freezing the leftovers for later.
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