This simple potato soup recipe from Joanna Gaines is without a doubt the best there is. It can be made quickly and easily on the stovetop, it has a nice and creamy texture (despite not requiring the use of heavy cream), and it is consistently so reassuring, delicious, and cozy.
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Why You’ll Love This Joanna Gaines Potato Soup
- Recipe for a Quick and Easy Potato Soup This hearty stew is a breeze to prepare despite the fact that it is made with basic ingredients and boasts a flavorful and delicious flavor profile.
- It takes roughly half an hour to prepare and is really simple to do so. The flavor is just as delicious the following day as it was on the day you made it, YUM!
- It’s the kind of recipe that’s ideal for hectic weeknights because it uses ingredients that you probably already have in your kitchen.
About Potato Soup Recipe
A traditional recipe for potato soup calls for potatoes, leeks, broth (often chicken), heavy cream, and sour cream. Salt, pepper, and a variety of spices are some of the other components that might be employed. In most recipes, the potatoes are cut into cubes and boiled in stock, while the leeks are minced and fried in a skillet. After this step, all of the ingredients are mixed together and given a whisk. As a garnish, chives are sometimes used.
Joanna Gaines Potato Soup Ingredients
- Bacon. In this instance, I suggest using center-cut bacon so that you may maintain a bit of the meat’s natural fat content. But you can use any variety of bacon you enjoy the most. For an even deeper level of flavor, we will also sauté the vegetables in the drippings from the meat (or butter, if you’d choose). Having said that, if you would like to make this soup vegetarian, read the advice that I have below for a tasty version that does not include meat.
- Veggies. Onion and garlic, to be exact.
- Flour. To get the soup to the desired consistency, a roux will be made with flour. Alternately, if you want a lighter soup, you can skip this step and only purée a portion of the soup to thicken it. This will achieve the same result. (Some helpful hints are provided below.)
- Chicken stock and milk. The broth for our soup will be made from these ingredients. You can use chicken or vegetable stock, and then follow it up with any sort of milk you like (I went with cow’s milk with a 2% fat content).
- Potatoes. I can’t stress enough how much better this soup will be with buttery Yukon gold potatoes. However, red or russet potatoes would work just as well.
- Cheese. If you get the most taste out of this dish, I suggest using a good sharp cheddar cheese.
- Greek yogurt or sour cream. To give the soup an especially velvety texture.
- Salt and pepper. At the very end, add however much you think your soup needs to have a good flavor overall.
- Extra bacon. more shredded cheese, thinly sliced green onions or chives, sour cream, fresh thyme, and a sprinkling of Cajun seasoning are optional toppings.
How To Make Joanna Gaines Potato Soup
- Start by preheating a large stockpot over medium heat. Put in some diced bacon and heat it until it’s crispy, stirring it around now and then.
- Using a slotted spoon, remove the bacon to a separate dish, leaving the bacon fat in the stockpot (you’ll need around 3 tablespoons). (Discard any excess grease, or use 3 tablespoons of butter in its place. And if you’re in a pinch for time, chop the onion and potato as the bacon cooks.
- When the onion is tender, about 5 minutes, toss it around a bit and let it cook. Add the garlic and cook for another minute or two, stirring regularly, until the aroma has developed.
- Flour needs to be cooked, so add it to the stew and continue to sauté for another minute, stirring occasionally. Then, add the milk and potatoes, and mix to incorporate the stock.
- Keep going until the mixture reaches a simmer, right before it boils. Then, cover and boil on low heat for 10 to 15 minutes, checking occasionally to prevent burning on the bottom, or until the potatoes are tender. (Your potato soup will be ready in no time if you use little dice.)
- Add the cheddar cheese, Greek yogurt (or sour cream), salt, pepper, and fried bacon bits once the potatoes are tender. Salt and pepper to taste, adding more if necessary.
- Garnish with your favorite ingredients and serve hot. You could also put it in a sealed container and store it in the fridge for up to three days.
- Cut potatoes into pieces no bigger than 3/4 of an inch for even cooking
- Use an immersion blender to purée roughly half the soup for a creamy consistency
- Purée some of the soup before adding bacon to the pot
- Blend in ancho chili powder to soup and sprinkle on top just before serving (max. 1/4 of a teaspoon) for a depth of flavor
What To Serve With Joanna Gaines Potato Soup
Pair Joanna Gaines’ potato soup with a green salad for a light lunch or dinner. For a heartier meal, serve the soup with a grilled cheese sandwich. A side of steamed vegetables such as broccoli, green beans, or Brussels sprouts also makes a great accompaniment. Add some crusty bread to round out the meal.
How To Store Leftovers Potato Soup
In The Fridge: If the Potato Soup is placed in an airtight container, it can be kept in the fridge for up to five days. If you plan on reheating it after it has been sitting out for a while, you may want to thin it out with a tablespoon or two of milk beforehand.
In The Freezer: Potato soup is not the kind of dish that should be frozen and stored for later use. Potatoes do not freeze well and, after being defrosted, may have a mealy or gritty texture due to the starch they contain.
How To Reheat Leftovers Potato Soup?
In The Stove: After the potato soup has been cooked through, transfer it to a soup pot or Dutch oven and keep it warm over medium-low heat, stirring it occasionally. Once the soup has been fully cooked, it is ready to be served.
Can You Leave The Skin On Potatoes For Soup?
If you’re not cooking potatoes with a thin skin, like red, white, or Yukon Gold, peeling them is essential for an appetizing finished dish. Taking the extra time to peel your potatoes will ensure you get the most out of your cooking.
What Are The Best Potatoes To Use In This Soup
Russet potatoes are the best potatoes to use in this soup as they are starchy and will help thicken the soup. They also break down easily, which will create a creamy texture.
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Joanna Gaines Potato Soup Nutrition Facts
Amount Per Serving
- Calories 215
- Total Fat 8.3g
- Saturated Fat 3.7g
- Cholesterol 20mg
- Sodium 1165mg
- Potassium 678mg
- Total Carbohydrate 547g
- Dietary Fiber 3.2g
- Sugars 7.1g
- Protein 5.6g
- Vitamin A 32%
- Vitamin C 30%
- Calcium 8.9%
- Iron 13%
Nutrition Facts Source: Source
- Amount Per Serving
- Calories 215
- Calories from Fat 74
- % Daily Value *
- Total Fat 8.3g13%
- Saturated Fat 3.7g19%
- Trans Fat 0.2g
- Cholesterol 20mg7%
- Sodium 1665mg70%
- Potassium 547mg16%
- Total Carbohydrate 32g11%
- Dietary Fiber 3.2g13%
- Sugars 7.1g
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.