One of my favorite soups to make in the fall is country potato soup! I love the flavors in the soup and the home style feel that it brings. Sometimes a good bowl of potato soup can fix a rough day at work or school and give you the warm feeling you need. However, a lot of times, potato soups can be on the heavy side with heavy whipping cream and lots of cheeses. What I love about this recipe is that it is much lighter and you can make it lighter with a few substitutions as well!
For my version of the Magnolia Table Country Potato Soup, I halved the recipe and substituted whole milk for 2% milk. I also cut the cheese topping because my husband isn’t a big cheese fan. But what’s great about this recipe is its customizable to your taste and will still turn out great! Additionally, cutting the ingredients in half was the perfect amount of soup for my husband and I with just enough leftovers for my husband to take to work with him. This potato soup didn’t take much time at all and would be paired perfectly with a good piece of bread on the side!
Overall Review: 5/5
I would absolutely make this country potato soup again and highly recommend it for a chilly fall or winter evening. This soup tastes great without making your stomach heavy like other soups. So far all the recipes out of the Magnolia Table Cookbook have been excellent and worth every moment it takes to make them! To find more recipes I’ve reviewed from her cookbook you can find them here. Also, if you take the time to make this country potato soup let me know what you think in the comments below!
Country Potato Soup
- 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
- 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
- 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.