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Country Potato Soup

From Magnolia Table by Joanna Gaines

Ingredients
  

  • 1/2 pd Thick-cut bacon
  • 4 tbsp Salted Butter
  • 6 Garlic Cloves minced
  • 1 Medium white onion diced
  • 3 Carrots peeled and cute into 1/2 inch dice
  • 3 Celery Stalks cut into 1/2 inch dice
  • 1/2 cup All purpose flour
  • 6 Medium Russet Potatoes
  • 1-48 oz Chicken Broth
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 Bay Leaf
  • 2 cups Whole Milk
  • 1 cup Grated cheddar cheese
  • 1 tsp Thyme leaves

Instructions
 

Crumbled Bacon

  • Preheat oven to 400 degrees
  • Line bacon on baking sheets (2) and put in oven for 20 minutes or until crispy. Transfer to a plate lined with paper towels to soak up the grease. Once cooled crumble the bacon

Potato Soup

  • In a large soup pot melt the butter over medium heat.
  • Add garlic, onion, carrots, and celery. Stir every few minutes until vegetables are tender. (about 10 minutes)
  • Add flour to pot and stir constantly for about 1-2 minutes until fully incorporated.
  • Add the potatoes, chicken broth, salt pepper and bay leaf. Bring to a boil.
  • Reduce and simmer until potatoes are tender. About 15 minutes.
  • Remove and discard the bay leaf.
  • Pour in the milk and stir constantly.
  • Simmer until soup thickens up a bit and potatoes are fully cooked. About 15 minutes.
  • Transfer soup to bowls and top with cheese, thyme and bacon.
  • Store leftovers in a covered container in fridge for 3-4 days.