Brenda Gantt’s Potato Soup Recipe: A Simple and Delicious Comfort Food

When it comes to comfort food, nothing beats a warm and creamy bowl of potato soup. And if you’re looking for the best easy potato soup recipe, look no further than Brenda Gantt’s version. This recipe is not only simple to make but also yields a delicious and satisfying result that will keep you coming back for more.

Ingredients:
– 4 large potatoes, peeled and cubed
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 4 cups of chicken broth
– 2 cups of milk
– 1 cup of heavy cream
– 1 cup of shredded cheddar cheese
– 4 slices of bacon, cooked and crumbled
– Salt and pepper to taste
– Chopped fresh chives for garnish

Instructions:
1. In a large pot, sauté the chopped onion and minced garlic until they become translucent and fragrant.
2. Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
3. Using a potato masher or immersion blender, partially mash the potatoes, leaving some chunks for texture.
4. Pour in the milk and heavy cream, stirring well to combine. Simmer for an additional 5 minutes.
5. Add the shredded cheddar cheese to the pot, stirring until melted and fully incorporated.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and top with crumbled bacon and chopped fresh chives for garnish.
8. Serve hot and enjoy!

Now, let’s move on to some common questions about Brenda Gantt’s Potato Soup Recipe:

1. Can I use a different type of cheese?
Absolutely! While cheddar cheese adds a nice tangy flavor, you can experiment with other types such as Monterey Jack or Gruyère.

2. Can I use vegetable broth instead of chicken broth?
Yes, if you prefer a vegetarian version, vegetable broth will work just as well.

3. Can I use low-fat milk instead of whole milk?
Yes, you can substitute low-fat milk if you want to reduce the calorie content. However, keep in mind that the soup may be slightly less creamy.

4. Can I make this soup ahead of time?
Yes, you can make the soup in advance and reheat it when you’re ready to serve. Just keep in mind that you may need to add a little extra milk or broth to thin it out after reheating.

5. Can I freeze the soup?
Yes, this potato soup freezes well. Just let it cool completely, then transfer it to airtight containers or freezer bags. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

6. Can I add other ingredients to the soup?
Certainly! Feel free to add cooked diced ham, corn, or even chopped vegetables like carrots or celery for added flavor and texture.

7. Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Simply combine all the ingredients in the slow cooker, except for the milk, cream, cheese, bacon, and chives. Cook on low for 6-8 hours, then stir in the remaining ingredients and cook for an additional 30 minutes to an hour.

8. Can I make this soup spicy?
If you like a little kick, you can add some diced jalapeños or a sprinkle of cayenne pepper to the soup for a spicy twist.

9. Can I use an instant pot to make this recipe?
Yes, you can use an instant pot to make this soup. Sauté the onion and garlic using the sauté function, then add the remaining ingredients (except the milk, cream, cheese, bacon, and chives). Cook on high pressure for 8 minutes, then release the pressure manually. Stir in the remaining ingredients and allow them to heat through using the sauté function.

Brenda Gantt’s Potato Soup Recipe is the perfect go-to recipe for a quick and satisfying meal. With its creamy texture, rich flavors, and customizable options, this soup will surely become a family favorite. So grab your apron and give it a try – you won’t be disappointed!