Brenda Gantt Potato Soup Recipe

If you’re a fan of warm, comforting meals that make you feel like you’re being wrapped up in a cozy blanket, then Brenda Gantt’s Potato Soup is one dish you absolutely need to try. Brenda Gantt is known for her simple, yet incredibly flavorful recipes that bring the warmth of southern hospitality straight to your kitchen. This potato soup recipe is a perfect example of her style-classic, hearty, and rich with flavors that will have your whole family asking for seconds.

There’s something so comforting about a bowl of potato soup, especially when it’s cold outside or when you need a little extra warmth on a lazy day. Brenda’s version elevates this humble dish with her signature twist, making it not only satisfying but downright delicious. Let’s dive into everything you need to know to recreate this bowl of comfort in your own kitchen.

Brenda Gantt Potato Soup Recipe

Brenda’s potato soup recipe is a rich, creamy blend of potatoes, onions, garlic, and a variety of other ingredients that come together to make a savory, velvety base. It’s the kind of dish that feels like home, like something you’d serve for a family gathering or a quiet night in. But, what truly makes it stand out is how it balances the creamy texture with hearty, earthy flavors, all while staying easy to make.

Ingredients Needed

Here’s what you’ll need to bring this delicious potato soup to life:

• Potatoes (about 6 medium-sized, peeled and cubed)
• Chicken broth (4 cups, preferably low-sodium)
• Heavy cream (1 cup, for richness)
• Butter (2 tablespoons, for added creaminess)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Celery (2 stalks, finely chopped, optional)
• Carrot (1 large, finely chopped, optional)
• Cheddar cheese (2 cups, shredded, for garnish)
• Bacon (4 slices, cooked and crumbled, for topping)
• Green onions (for garnish, chopped)
• Salt and pepper (to taste)
• Flour (2 tablespoons, to thicken the soup)
• Olive oil (1 tablespoon, for sautéing)

Cooking Instructions

Creating this soul-warming soup is relatively easy. Here’s a step-by-step guide to help you:

1. Prepare the Ingredients: Begin by peeling and cubing the potatoes. Chop the onion, garlic, celery, and carrot (if you’re using them). Cook the bacon and crumble it, setting it aside for garnish. Shred the cheddar cheese and chop the green onions for a fresh topping.
2. Sauté the Veggies: In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions, garlic, celery, and carrot. Sauté them for about 5-7 minutes, until the veggies become soft and fragrant. The aroma at this stage is amazing!
3. Cook the Potatoes: Once the vegetables are sautéed, add the cubed potatoes to the pot. Stir to combine, then add the chicken broth. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes, until the potatoes are fork-tender.
4. Make it Creamy: In a separate pan, melt the butter and whisk in the flour. This will create a roux, which will help thicken the soup. Once the flour and butter form a smooth paste, gradually add the heavy cream, whisking constantly to avoid lumps. Slowly pour this creamy mixture into the soup, stirring well to combine.
5. Blend the Soup: Using an immersion blender, blend about half of the soup to create a creamy consistency while still leaving some chunks for texture. If you don’t have an immersion blender, you can use a regular blender, but make sure to let the soup cool a little before blending in batches.
6. Season and Simmer: Season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes to meld the flavors together.
7. Serve and Garnish: Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, and chopped green onions for a little extra flavor and crunch.

Ingredient Insights

• Potatoes: Choose a starchy variety like Russet potatoes. They break down nicely and give the soup a velvety texture when cooked. Russets also absorb the flavors of the broth and seasonings, enhancing the overall taste.
• Heavy Cream: This is what gives the soup its rich, creamy body. If you’re looking to reduce calories or fat, you could substitute with half-and-half or even milk, but keep in mind the texture will be less creamy.
• Chicken Broth: Using a flavorful chicken broth (preferably homemade or low-sodium) is key for building the soup’s depth. The broth should complement, not overpower, the flavor of the potatoes.
• Bacon: Crispy bacon adds the perfect salty crunch to each bite of creamy soup, elevating it from comforting to luxurious.
• Cheddar Cheese: A sharp cheddar melts beautifully into the soup, adding a tangy richness that balances out the earthiness of the potatoes. You could also use a different cheese, but cheddar is classic for this dish.

Expert Tips

To get the best possible result when making this potato soup, keep these pro tips in mind:

• Don’t Over-Blend: If you blend too much of the soup, you might lose the desired texture. Keep some potato chunks intact for a more satisfying bite.
• Use a Potato Masher: If you don’t have an immersion blender, use a potato masher. Mash a portion of the soup directly in the pot for a chunkier texture.
• Thicken Gradually: If you want the soup thicker, make sure to let it simmer and reduce for a few extra minutes. This allows the flavors to concentrate and gives the soup the ideal creamy consistency without over-thickening.
• Add Herbs: Fresh herbs like thyme or rosemary can add a wonderful aromatic layer to the soup. Add them while simmering and remove them before blending.
• Make it Ahead: This soup actually tastes even better the next day. The flavors really have time to meld together overnight, so feel free to make a big batch and store it in the fridge.

Recipe Variations

While Brenda Gantt’s original potato soup recipe is a classic, you can easily customize it to your taste or dietary preferences. Here are some fun variations to try:

• Vegan Version: Skip the heavy cream and butter, and substitute with coconut milk or a dairy-free cream. Use vegetable broth instead of chicken broth and skip the bacon or use a plant-based bacon alternative.
• Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño to the soup to give it a little heat. A dash of hot sauce or cayenne pepper can also kick things up.
• Cheese Lover’s Dream: If you adore cheese, try blending in cream cheese or Gruyère for extra richness. You can also mix in a bit of Parmesan for a salty punch.
• Meat Options: Want to add some meat? Sausage or ham chunks would work beautifully in this soup, adding a savory, smoky depth.
• Potato-Free Version: For a low-carb alternative, swap the potatoes with cauliflower. It won’t have the same texture, but it’ll still give you a creamy, comforting soup.

Final Words

Brenda Gantt’s potato soup is the epitome of comfort food-it’s simple, rich, and incredibly satisfying. Whether you’re making it for a cold winter’s day or just craving something hearty, this recipe will deliver. With its creamy texture, flavorful broth, and crunchy toppings, it’s no wonder it’s become a beloved favorite for so many.