Joanna Gaines' Potato Soup Recipe
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!
Servings: 4
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.