Baked Potato Soup W/ Crumbled Bacon

Source: Magnolia Table Cookbook (by Joanna Gaines)


If you haven't noticed a theme here - Joanna Gaines is a huge inspiration to me! I also LOVE some baked potato soup, and this recipe is so easy and quick for soup! If you've ever followed a recipe, you may have found some ways you tweak it to your liking. I do this frequently, sometimes because I don't love certain flavors, or honestly buying all the pieces gets expensive. I've listed all of the ingredients and steps as Joanna did, but I've noted the things I don't use in case you want to know ways to slightly tweak the recipe!


I've often found the prep/cook time is slightly longer than indicated in the book, but overall very fast for potato soup! The best thing about this recipe? It will last you 2-3 meals!


 

Prep: 15 min Cook: 55 min Cool: none


1/2 pound thick cut bacon

4 tablespoons salted butter

6 garlic cloves, minced

1 medium white onion, cut into 1/2 inch dice (I do half the onion!)

3 carrots, peeled and cut into 1/2 inch dice (I buy baby carrots and do 1 - 1.5 cups cut up)

3 celery stalks, cut into 1/2 in dice

1/2 cup all purpose flour

6 medium-large russet potatoes, scrubbed, peeled in stripes, and cut into 1-inch cubes

One 48 oz box chicken broth

2 cups of whole milk

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 bay leaf (I omit)

1 cup grated yellow and/or white sharp cheddar cheese

1 teaspoon fresh thyme leaves (I omit)


1. Cook the bacon on stove top or oven to add once the soup finishes

2. In a large soup pot, melt the butter over medium heat. Add the garlic, onion, carrots, and celery and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

3. Add the flour and cook, stirring constantly for 2 minutes. Add the potatoes, chicken broth, salt, pepper, and bay leaf and bring to a boil. Reduce the heat and simmer until the potatoes are tender but still hold their shape, about 15 minutes. Remove and discard the bay leaf. Slowly pour in the milk, stirring constantly. Simmer until the soup is slightly thickened and the potatoes are fully cooked, about 15 minutes.

4. Ladle the soup into bowls and top with cheddar, thyme, and crumbled bacon.

5. Store leftover soup in a covered container in the refrigerator for up to 3 days. Reheat in the microwave or in a saucepan over medium-low heat.





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