By Lori Walker, MS, RD | Published on October 2, 2023 | Last Updated on October 2, 2023
Potato soup is a classic comfort food that warms the soul and satisfies the taste buds. This is a hearty and creamy version of potato soup that will have you coming back for seconds.
The process of making this soup takes inspiration from Joanna Gaines, a renowned cookbook author known for her love of all things comforting and delicious.
She believes in using fresh and wholesome ingredients to create delicious dishes that bring people together. Her potato soup is no exception. Whether it’s a cozy night in or a family gathering, this potato soup is sure to be a crowd-pleaser.
In this article, we will take you through the step-by-step process of making this delicious soup and share some tips to make it even more amazing. Let’s get started!
What is Joanna Gaines’ Potato Soup?
Joanna Gaines‘ Potato Soup is a rich and creamy soup made with simple ingredients like potatoes, bacon, cheese, and herbs. It combines these flavors to create a hearty and comforting dish that is perfect for any occasion.
This soup is made from scratch, using fresh ingredients and a few secret techniques to elevate the flavors. It’s incredibly easy to make and can be customized to your liking with different add-ins and toppings.
How Does It Taste Like?
Joanna Gaines’ Potato Soup is a perfect balance of savory, creamy, and hearty flavors. The garlic, onion, and herbs add depth and aroma to the soup, while the bacon brings a smoky and salty taste.
The cheese adds sharpness and creaminess to the dish, making it more indulgent. And of course, the star ingredient – potatoes – makes the soup thick, creamy, and satisfying.
Overall, this soup is a perfect blend of flavors and texture. It’s a classic comfort food with a twist that will warm your soul and leave you feeling satisfied.
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Ingredients
- Garlic: It adds a depth of flavor and aroma to the soup.
- White onion: It provides a sweet and mild taste to balance out the other savory flavors in the soup.
- Bay leaves: These add an earthy and slightly floral note to the soup.
- Bacon slices: They bring a smoky and saltiness to the soup, making it more satisfying and hearty.
- Kosher salt: It enhances the flavors of all the other ingredients and adds a hint of saltiness to balance out the sweetness.
- Celery stalks: They add a refreshing and slightly bitter taste to the soup.
- Fresh thyme leaves: They provide a herby and floral flavor to complement the other ingredients in the soup.
- Russet potatoes: These are starchy and absorbent, making them perfect for creating a creamy and thick soup.
- Whole milk: It adds richness and creaminess to the soup.
- Chicken broth: This is the base of the soup, providing depth of flavor and moisture to the dish.
- All-purpose flour: It helps thicken the soup and creates a velvety texture.
- Cheddar cheese: This adds a sharp and tangy taste to the soup, as well as a creamy and melty texture.
- Ground black pepper: It adds a bit of heat and spice to balance out the other flavors in the soup.
- Carrots: They add a touch of sweetness and texture to the soup.
- Butter: It helps create a smooth and rich consistency for the soup.
Step by Step Directions
Step 1
In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon from the pot and set aside on a paper towel-lined plate to drain excess grease. Crumble once cooled.
Step 2
In the same pot, add minced garlic and diced onion. Cook until fragrant and softened, about 5 minutes.
Step 3
Add diced celery, bay leaves, fresh thyme leaves, and diced carrots to the pot. Stir well and cook for another 5 minutes.
Step 4
Add peeled and cubed russet potatoes to the pot. Stir well to combine with the other ingredients.
Step 5
Pour in chicken broth and whole milk, stirring well to incorporate all the ingredients together.
Step 6
Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes or until the potatoes are soft.
Step 7
In a small bowl, combine all-purpose flour with some water to create a roux. Slowly pour it into the soup, stirring constantly to thicken the soup.
Step 8
Add grated cheddar cheese and stir until melted and fully incorporated into the soup.
Step 9
Add salt, pepper, and crumbled bacon to the pot. Stir well and let it simmer for an additional 10 minutes.
Step 10
Remove bay leaves before serving. Garnish with additional toppings like chopped green onions or more shredded cheese if desired.
Tips
- Add chopped cooked chicken or ham for extra protein.
- You can also add other vegetables like corn, peas, or green beans to the soup for added flavor and texture.
- If you prefer a thicker soup, mash some of the potatoes with a fork or blend a portion of the soup in a blender before adding it back to the pot.
Nutrition Information
How to store Joanna Gaines’ Potato Soup?
To store Joanna Gaines’ Potato Soup, let it cool down completely before transferring it to an airtight container. You can also portion out the soup and freeze it in individual containers for future meals.
When ready to eat, thaw overnight in the fridge or reheat directly from frozen on the stove or in the microwave. It is recommended to consume the soup within 3-4 days if stored in the fridge or within 3 months if stored in the freezer.
What other substitute can I use in Joanna Gaines’ Potato Soup?
Here are some substitutes you can use in Joanna Gaines’ Potato Soup:
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- For a dairy-free option, substitute almond milk or coconut milk for the whole milk and use vegan cheese instead of cheddar cheese.
- If you don’t have thyme leaves, you can use dried thyme or any other fresh herbs like rosemary or sage.
- You can also use cornstarch instead of all-purpose flour to thicken the soup.
- For a healthier version, substitute turkey bacon for regular bacon and use low-fat milk instead of whole milk.
Joanna Gaines’ Potato Soup Recipe
Equipment
- A pot and bowl
Ingredients
- 12 garlic cloves minced
- 2 white onion diced
- 2 bay leaves
- 1 lb bacon slices
- 2 tsp kosher salt
- 6 celery stalks diced into 1/2-inch pieces
- 2 tsp fresh thyme leaves
- 12 medium-large russet potatoes peeled and cubed
- 4 cups whole milk
- 96 oz chicken broth
- 1 cup all-purpose flour
- 2 cup grated Cheddar cheese
- 2 tsp ground black pepper
- 6 carrots peeled and diced
- 1/2 cup salted butter
Instructions
- Begin by cooking the bacon in a large pot or Dutch oven over medium heat until it turns crispy. Once done, remove from the pot and place on a paper towel-lined plate to drain off any excess grease. Once cooled, crumble the bacon into small pieces for later use.
- Next, using the same pot, add minced garlic and diced onion. Sauté until fragrant and softened, which should take about 5 minutes.
- Now it’s time to incorporate the rest of the vegetables. Add in diced celery, bay leaves, fresh thyme leaves, and diced carrots. Give everything a good stir and allow it to cook for another 5 minutes.
- With the vegetables nicely cooked down, it’s time to add in the star ingredient – potatoes! Peel and cube medium-large russet potatoes before adding them to the pot. Stir well to combine with the other ingredients.
- Pour in chicken broth and whole milk, stirring well to ensure all the ingredients are fully incorporated.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes or until the potatoes are soft and melt-in-your-mouth tender.
- To thicken the soup and create a velvety texture, make a roux by mixing all-purpose flour with some water in a small bowl. Slowly pour it into the soup while stirring constantly.
- Time to add another layer of flavor and creaminess – grated cheddar cheese! Stir until fully melted and incorporated into the soup.
- For additional seasoning, add salt, pepper, and crumbled bacon. Continue to let the soup simmer for an extra 10 minutes to allow all the flavors to meld together perfectly.
- Before serving, remember to remove the bay leaves. Garnish with chopped green onions or more shredded cheese for added flavor and taste. And there you have it, a delicious and hearty potato soup that will warm your soul!
Notes
- Add chopped cooked chicken or ham for extra protein.
- You can also add other vegetables like corn, peas, or green beans to the soup for added flavor and texture.
- If you prefer a thicker soup, mash some of the potatoes with a fork or blend a portion of the soup in a blender before adding it back to the pot.
FAQs
Can I make this soup in a slow cooker?
Yes, you can. Follow the same steps until after adding the potatoes. Instead of simmering on the stove, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Finish off by adding the roux and cheese as directed.
Can I use different types of potatoes for this soup?
Yes, you can. Russet potatoes are recommended for this as they break down and thicken the soup. However, you can also use Yukon gold or red potatoes if that’s what you have on hand.
Is this keto-friendly?
Unfortunately, this soup is not keto-friendly as it contains ingredients such as potatoes, flour, and milk which are high in carbs. However, you can make some substitutions to make it more keto-friendly such as using cauliflower instead of potatoes and almond or coconut flour instead of all-purpose flour.
Conclusion
Thank you for trying out this Joanna Gaines’ Potato Soup. We hope you enjoyed it as much as we do.
Please share this article with your friends and family, and feel free to leave a review or any suggestions in the comments below.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
