Potato soup, with its creamy texture and hearty flavors, is a comfort food that warms the soul and satisfies the stomach, especially on those chilly evenings when all you crave is something filling and cozy. If you’re a fan of Joanna Gaines, the beloved designer, entrepreneur, and cookbook author, you might already be familiar with her incredible knack for transforming simple, everyday dishes into something extraordinary. Her potato soup recipe is no exception. It’s rich, flavorful, and so easy to make, which is exactly what you need for a family-friendly dinner or a crowd-pleasing meal.
Joanna’s approach to potato soup is all about balance: velvety potatoes, savory herbs, crispy bacon, and a dash of cheese to finish it off. Whether you’ve had it before or you’re just discovering it, this recipe brings together all the elements of a perfect comfort food dish. And the best part? It’s incredibly adaptable, allowing you to add your own personal touch. So, let’s dive into the details of how you can recreate Joanna Gaines’ potato soup right in your own kitchen!
Joanna Gaines Potato Soup Recipe
This recipe is an easy-to-follow guide to creating Joanna Gaines’ famous potato soup, with just the right combination of ingredients to make every spoonful an absolute delight. It’s a simple recipe but delivers a rich, comforting dish that you’ll want to make again and again.
Ingredients Needed
To make this potato soup, you’ll need the following ingredients:
- 6 large russet potatoes: These potatoes are the backbone of your soup. Their starchy nature gives the soup a creamy texture when blended.
- 1 tablespoon olive oil: For sautéing the onions and garlic, adding depth to the flavor base.
- 1 medium onion, finely chopped: Onions provide a savory sweetness that complements the potatoes.
- 2 garlic cloves, minced: Garlic adds a wonderful aromatic quality to the soup.
- 4 cups chicken broth: The broth is essential for the soup’s flavor. You can also use vegetable broth for a vegetarian option.
- 1 cup heavy cream: This creates the rich, velvety texture that defines potato soup.
- 1 cup milk: Helps thin the soup out slightly, making it just the right consistency.
- 1/2 teaspoon salt, or to taste: For seasoning.
- 1/4 teaspoon black pepper, or to taste: To add a little kick to balance out the richness.
- 1 cup shredded sharp cheddar cheese: Cheese adds a creamy and slightly tangy flavor to the soup.
- 1/2 cup sour cream: For extra creaminess and a hint of tanginess.
- 6 slices bacon, cooked and crumbled: Crispy bacon is the perfect topping for this soup, adding a smoky, savory crunch.
- Chopped green onions or chives (optional): These provide a fresh, oniony bite that contrasts nicely with the richness of the soup.
Cooking Instructions
Here’s how to bring everything together and make this delicious potato soup:
- Prepare the potatoes: Peel and dice the russet potatoes into small cubes (about 1-inch pieces). This helps them cook quickly and evenly.
- Cook the bacon: In a large pot, cook the bacon over medium heat until crispy. Remove from the pot, crumble, and set aside. Don’t discard the bacon fat; it adds great flavor to the soup.
- Sauté the aromatics: In the same pot, add the olive oil. Once heated, sauté the chopped onions until they become soft and translucent (about 5 minutes). Add the minced garlic and cook for another minute, until fragrant.
- Simmer the potatoes: Add the diced potatoes to the pot with the onions and garlic. Pour in the chicken broth, and bring the mixture to a boil. Once boiling, reduce the heat and let the potatoes simmer for 10-12 minutes, or until tender when pierced with a fork.
- Blend the soup (optional): If you prefer a smoother soup, use an immersion blender to blend the soup to your desired consistency. You can also transfer a portion of the soup to a blender and return it to the pot. Leave some chunks of potato for texture.
- Add the cream and milk: Stir in the heavy cream, milk, salt, and pepper. Mix well and cook for another 5 minutes over low heat to allow the flavors to meld together.
- Finish the soup: Remove the soup from heat and stir in the shredded cheddar cheese and sour cream until melted and smooth.
- Serve: Ladle the soup into bowls and top with crumbled bacon, chopped green onions or chives, and extra shredded cheese if desired. Serve with a warm loaf of bread or a side salad for a complete meal.
Ingredient Insights
- Russet Potatoes: These potatoes are starchy and fluffy, which makes them perfect for creating a creamy soup. Their high starch content breaks down easily when cooking, helping to thicken the soup naturally.
- Chicken Broth: Broth is the liquid base for most soups, and it’s a great way to infuse flavor into your dish. You can use homemade broth or store-bought for convenience. If you’re looking to make the soup vegetarian, vegetable broth is a fantastic alternative.
- Heavy Cream & Milk: The heavy cream is what gives the soup its luscious texture, while the milk thins it just enough to make it smooth and velvety. Together, they strike the perfect balance of richness without being too heavy.
- Cheddar Cheese: Sharp cheddar gives the soup a tangy, rich flavor that complements the creamy base. You can use other cheeses like Monterey Jack or Gruyère for a slightly different taste.
Expert Tips
- Potato Size Matters: Cut your potatoes into evenly sized pieces to ensure they cook at the same rate. If they’re too large, they’ll take longer to cook.
- Use an Immersion Blender: An immersion blender is a game-changer for soups. It helps you achieve a creamy texture without having to transfer hot liquid to a blender.
- Adjust the Consistency: Depending on your preference, you can make the soup chunkier or smoother. If it’s too thick, add a little extra broth or milk until you reach the desired consistency.
- Make Ahead: This soup stores well in the fridge for a few days, and its flavors develop even more over time. It can also be frozen, but be aware that the texture might change slightly once reheated.
- Customize the Toppings: Experiment with different toppings like sautéed mushrooms, a dollop of Greek yogurt instead of sour cream, or a sprinkle of paprika for extra flavor.
Recipe Variations
- Vegetarian Potato Soup: Omit the bacon and use vegetable broth instead of chicken broth for a meatless version.
- Loaded Potato Soup: Add extra toppings like sautéed mushrooms, crispy onions, or a drizzle of ranch dressing for a loaded baked potato experience.
- Spicy Potato Soup: Add a few dashes of hot sauce or finely chopped jalapeños for a spicy kick.
- Herb-Infused Potato Soup: Throw in some fresh thyme, rosemary, or parsley during the cooking process to add a fragrant, herbal touch.
Final Words
Potato soup is one of those dishes that brings people together-whether it’s a chilly evening with your family or a potluck with friends. Joanna Gaines’ recipe brings the best of comfort food with a touch of sophistication. The combination of tender potatoes, rich cream, savory bacon, and sharp cheese is hard to beat, and the recipe’s simplicity allows you to customize it as you see fit.
FAQs
What Ingredients Are Needed For Joanna Gaines’ Potato Soup Recipe?
Joanna Gaines’ potato soup recipe requires russet potatoes, bacon, butter, flour, milk, chicken broth, heavy cream, garlic, onions, salt, and pepper. Optional toppings include shredded cheese, chives, and sour cream.
How Do I Prepare The Potatoes For Joanna Gaines’ Potato Soup Recipe?
For the potato soup, peel and cube the russet potatoes. This ensures they cook evenly and break down nicely when simmered in the soup.
Can I Make Joanna Gaines’ Potato Soup Recipe Ahead Of Time?
Yes, Joanna Gaines’ potato soup can be made ahead of time. Once the soup is cooked, let it cool and store it in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave before serving.
Can I Substitute Heavy Cream In Joanna Gaines’ Potato Soup Recipe?
Yes, you can substitute heavy cream with half-and-half, whole milk, or a non-dairy alternative like coconut milk or almond milk. However, the texture and richness will change slightly.
What Can I Use If I Don’t Have Chicken Broth For Joanna Gaines’ Potato Soup Recipe?
If you don’t have chicken broth, you can use vegetable broth, or even water, though using broth will add more flavor to the soup.
How Can I Make Joanna Gaines’ Potato Soup Recipe Vegetarian?
To make the potato soup vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can also add extra seasonings or toppings to enhance the flavor.
How Do I Thicken Joanna Gaines’ Potato Soup?
To thicken the soup, you can mash some of the potatoes once they’re cooked, or use a roux made of flour and butter to create a thicker base. Alternatively, you can add more heavy cream or a cornstarch slurry.
How Long Does It Take To Cook Joanna Gaines’ Potato Soup?
The total time to prepare and cook Joanna Gaines’ potato soup is around 45 minutes to 1 hour. The potatoes should simmer for about 20-25 minutes until tender, and additional time is needed for sautéing the onions, garlic, and bacon.
What Is The Best Type Of Potato To Use In Joanna Gaines’ Potato Soup?
Joanna Gaines recommends using russet potatoes for her soup, as they are starchy and break down easily, making for a smooth and creamy texture in the soup.
Can I Freeze Joanna Gaines’ Potato Soup?
While it’s possible to freeze Joanna Gaines’ potato soup, the texture may change upon reheating, particularly with the cream and potatoes. If freezing, omit the cream until reheating for the best result.