Recipe: Country Potato Soup with Crumbled Bacon

Here is another Joanna Gaines' recipe that our family tried and it is great!  Perfect for a cool, March spring day!

Country Potato Soup with Crumbled Bacon

1/2 pound bacon

4 tbsp. (1/2 stick) salted butter

6 garlic cloves, minced

1 medium white onion, cut into 1/2 inch dice

3 carrots, peeled and cut into 1/2 inch dice

3 celery stalks, cut into 1/2 inch dice

1/2 cup all-purpose flour

6 medium-large russet potatoes (about 3 lbs), scrubbed, peeled in stripes, and cut into 1-inch cubes

6 cups chicken broth

1 tsp. kosher salt

1 tsp. black pepper

1 bay leaf

2 cups whole milk

1 cup grated sharp cheddar cheese (4 oz)

1 tsp fresh thyme leaves

Make the bacon:

Preheat the oven to 400 degrees.  Arrange the bacon slices on a foil-lined baking sheet.  Bake until very crispy, about 20 min.  Transfer to paper towels to drain.  Crumble or chop.

Make the 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 and 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 for about 15 minutes.

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