Description
Rich, creamy Country Potato Soup from Joanna Gaines delivers comfort straight from her Magnolia kitchen. Hearty potatoes, crisp bacon, and smooth cream blend into a soul-warming dish you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 3 pounds russet potatoes, diced into chunks
- 2 cans chicken broth, 14 ounces (414 milliliters) each
- 6–7 slices bacon, cooked and crumbled
Dairy and Seasoning Ingredients:
- 6 tablespoons butter or bacon fat
- ½ cup milk
- ½ cup heavy whipping cream
- 1 teaspoon salt
- 1 teaspoon pepper
- Shredded cheddar cheese for topping
Additional Ingredients:
- 1 medium yellow onion, diced
- 1 tablespoon minced garlic, from a jar
- 3 tablespoons flour
- Chopped green onion stems for topping
- Additional salt and pepper to taste
Instructions
- In a large Dutch oven or heavy-bottomed pot, gently melt unsalted butter (or bacon drippings) over moderate temperature until it shimmers.
- Introduce finely chopped yellow onions and minced garlic, sautéing for approximately 4-5 minutes until the aromatics soften and become translucent, releasing their delicate fragrance.
- Sprinkle all-purpose flour, kosher salt, and freshly ground black pepper into the vegetable mixture, whisking continuously for 2-3 minutes to eliminate any raw flour undertones and create a smooth base.
- Gradually pour in low-sodium chicken broth (946 milliliters / 32 fluid ounces), then fold in russet potatoes cut into uniform 1/2-inch cubes, allowing the mixture to simmer steadily for 35-40 minutes until the potatoes reach a tender consistency.
- Carefully remove the pot from heat and gently break down approximately half the potatoes using a sturdy potato masher, creating a rustic texture with both creamy and chunky elements.
- Incorporate heavy cream and whole milk, returning the pot to medium heat and stirring attentively for 2 minutes until the soup reaches a luxurious, velvety consistency.
- Ladle the steaming soup into warm serving bowls, generously topping with sharp cheddar cheese, thinly sliced green onions, and crispy crumbled bacon pieces for a decadent finishing touch.
Notes
- Select starchy spuds that crumble easily, creating a velvety smooth base for your soup. Russet or Maris Piper potatoes transform the texture from ordinary to extraordinary.
- Develop deep flavors by softening onions completely before introducing flour. Translucent onions whisper rich, complex undertones throughout the entire dish.
- Master the roux technique by whisking butter and flour until silky and cooking for two full minutes. This crucial step eliminates any raw flour bitterness.
- Create textural magic by partially mashing potatoes, leaving some chunks for delightful variation. Half-mashed potatoes guarantee a soup that’s both creamy and interesting.
- Perfect your final flavor profile through careful tasting and strategic seasoning adjustments. A pinch of salt, crack of pepper, or splash of cream can elevate the entire experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 70 mg