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Country Potato Soup with Crumbled Bacon

Source of Recipe

From "Magnolia Table" by Joanna Gaines


Recipe Introduction

"When Chip and the kids are working on the farm, I like to make sure they eat well and are ready for a good day of hard work. That can be as simple as sending them off with a Thermos of this hearty soup, a loaf of good bread, and a few toppings. This soup is easy to make and really satisfying, especially with crispy bacon, fresh thyme, and grated cheese on top—I always use all of them, but everyone can customize it just the way they like it."

List of Ingredients

Crumbled Bacon:
â—¦ ½ pound thick-cut bacon

Country Potato Soup:
â—¦ 4 tablespoons (½ stick) salted butter
â—¦ 6 cloves garlic, minced
â—¦ 1 medium white onion, cut into ½-inch dice
â—¦ 3 carrots, peeled and cut into ½-inch dice
â—¦ 3 celery stalks, cut into ½-inch dice
â—¦ ½ cup all-purpose flour
â—¦ 6 medium-large russet potatoes (about 3 pounds), scrubbed, peeled, and cut into 1-inch cubes
â—¦ One 48-ounce box chicken broth or 6 cups homemade chicken broth
â—¦ 1 teaspoon kosher salt
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 1 bay leaf
â—¦ 2 cups whole milk
â—¦ 1 cup grated yellow and/or white sharp Cheddar cheese (about 4 ounces)
â—¦ 1 teaspoon fresh thyme leaves


Recipe

To make the crumbled bacon:
Line a large plate with paper towels.

If using the oven:
Preheat the oven to 400° F. Arrange the bacon slices on a baking sheet. Bake until crispy, about 20 minutes. Transfer to paper towels to drain. Crumble or chop.

If using a skillet:
Cut the bacon strips crosswise into ¼-inch-wide pieces. Place in a large skillet and put the skillet over medium heat. Cook, stirring occasionally, until cooked through, about 10 minutes. Use a slotted spoon to transfer the bacon crumbles to the paper towels.

To make the country potato soup:
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. 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. Ladle the soup into bowls and top with Cheddar, thyme, and crumbled bacon. 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.

Makes 6 to 8 servings