This potato soup is the kind of dish that makes you want to pull up a chair and stay a while!
The potatoes turn out velvety without needing a drop of cream. Yummm.
I make sure to dice the potatoes evenly so they cook at the same rate and blend into the soup just right.
Bacon is a must—not just for the crispy topping but because the drippings add a super base when cooking the onions.
A little sharp cheddar at the end thickens the soup slightly and adds a deep, rich taste.
I like to serve this soup steaming hot with extra green onions and a generous handful of shredded cheese on top!
Let’s eat, my friends!
How to Make Joanna Gaines’ Potato Soup
Ingredients
- 4 slices Bacon
- 1 Onion (chopped)
- 2 cloves Garlic (minced)
- 3 tbsp Flour
- 6 cups Chicken Broth
- 5 Potatoes (peeled and diced)
- 1 cup Heavy Cream
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Dried Thyme
- Fresh Thyme (for garnish)
Step-by-Step Instructions
Step 1:
In a large pot, cook the bacon over medium heat until crispy.
Remove the bacon and place it on a paper towel-lined plate to drain.
Step 2:
In the same pot, add the chopped onion and minced garlic.
Cook until the onions are translucent and tender, about 5 minutes.
Step 3:
Sprinkle in the flour, salt, and pepper.
Whisk for 2-3 minutes to cook out the raw flour taste.
Step 4:
Gradually add the chicken broth while stirring continuously to avoid lumps.
Add the diced potatoes to the pot and bring the mixture to a boil.
Step 5:
Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
Stir in the heavy cream and dried thyme.
Tips and Tricks for Making This Recipe
Crispy Bacon
When cooking bacon, lay the slices flat and don’t overcrowd the pot to ensure they cook evenly and turn out crispy.
Potato Texture
To check if the potatoes are done, simply poke them with a fork.
If they easily break apart, they’re ready.
Thickening the Soup
If the soup isn’t thick enough, you can mash some of the potatoes directly in the pot for a chunkier texture.
Garnishing
Use fresh thyme for garnishing if available.
The flavor is more vibrant and brings a lovely aroma to the soup.
Storing Leftovers
This soup stores well in the fridge for up to three days.
Make sure to cool it down completely and use an airtight container for best results.
What to Serve with Joanna Gaines Potato Soup
Choosing the right sides can really enhance your experience when enjoying Joanna Gaines’ Potato Soup.
Fresh and Light Options
A green salad with a bright, zesty dressing is perfect for adding a fresh note.
Healthy Additions
A side of steamed vegetables can add some color and nutrients to your meal.
Classic Bread Pairings
If you love bread, you can’t go wrong with crusty sourdough bread.
Garlic Bread Options
Serving garlic bread or breadsticks can add a lovely hint of garlic.
Fun and Unique Sides
Try something different like mac and cheese bites for a mix of creamy textures.
Savory and Sweet Combinations
If you love that savory and sweet combination, consider adding apple and gorgonzola salad.
Sweet and Crunchy Twists
Another fun twist is serving with sweet potato fries for a sweet and crunchy pairing.
Variations and Substitutions
Use Alternative Milk
You can always swap the cream in the soup with milk alternatives if you’re avoiding dairy.
Try options like almond or coconut milk for a slightly different and tasty twist.
Using these alternatives won’t compromise the creamy texture of the soup.
Add Different Vegetables
Feel free to add a splash of color and nutrition by incorporating other vegetables.
Consider throwing in fresh spinach or kale for a boost of greens.
Mushrooms also work well as they add a rich, earthy flavor.
Try Different Herbs and Spices
Experiment with different herbs if you want to tweak the flavor.
Rosemary and parsley can bring a fresh flavor like in your favorite dishes.
A dash of paprika or cumin is perfect if you prefer a bit of spice!
Change Up the Protein
In case you’re not a fan of bacon, try substituting it with cooked chicken.
You could also use smoked turkey for a leaner option with a smoky taste.
These proteins add exciting new flavors while still complementing the classic base.
How to Store Leftover Potato Soup
Storing leftover potato soup properly is crucial for maintaining its taste and freshness.
After you’ve enjoyed a hearty bowl, make sure you let the soup cool down for a bit.
Refrigeration Tips
Pour the cooled soup into airtight containers, which help to prevent exposure to air and bacterial growth.
Store these containers in the fridge, and keep them away from raw meat or products that might cause cross-contamination.
Timely Consumption
I recommend eating your refrigerated potato soup within 3-4 days for the best taste.
Don’t wait too long or you might miss out on that creamy goodness.
Freezing Option
If you’re not planning to eat the leftovers soon, freezing is a perfect choice!
Pour the soup into freezer-safe containers, leaving an inch of space at the top for expansion.
Before sealing, lay a piece of plastic wrap over the soup surface to further prevent freezer burn.
Using these steps ensures your potato soup remains tasty whenever you’re ready to enjoy it again!
Common Mistakes to Avoid
Skipping the Roux
You don’t want to skip the roux when making potato soup!
Cooking the flour in the butter or bacon fat helps thicken and flavor the soup.
Take a minute or two to whisk it over medium heat for the best results.
Not Cooking Onions Long Enough
Cooking onions until they are translucent really sets the soup up for success.
If you skimp on this step, you’ll miss out on a deeper flavor.
Five minutes or so should do the trick.
Overbaking the Bacon
No one wants burnt bacon bits on their soup!
Cook the bacon until it’s just crispy, then set it aside.
This keeps the flavors just right when you crumble it on top.

Joanna Gaines' Potato Soup Recipe
Ingredients
- 4 slices Bacon
- 1 Onion chopped
- 2 cloves Garlic minced
- 3 tbsp Flour
- 6 cups Chicken Broth
- 5 Potatoes peeled and diced
- 1 cup Heavy Cream
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Dried Thyme
- Fresh Thyme for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy.
- Remove the bacon and place it on a paper towel-lined plate to drain.
- In the same pot, add the chopped onion and minced garlic.
- Cook until the onions are translucent and tender, about 5 minutes.
- Sprinkle in the flour, salt, and pepper.
- Whisk for 2-3 minutes to cook out the raw flour taste.
- Gradually add the chicken broth while stirring continuously to avoid lumps.
- Add the diced potatoes to the pot and bring the mixture to a boil.
- Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and dried thyme.