There’s nothing like a warm, creamy bowl of potato soup to satisfy your hunger and comfort your soul. Brenda Gantt’s Potato Soup recipe is an absolute treat for those chilly nights when you’re craving something hearty and homemade.
This soup is full of flavor and packed with creamy richness from the eggs and bacon topping and pairing with Brenda Gantt’s Cornbread. Trust me, once you try this recipe, you’ll be hooked. This potato soup is a perfect blend of creamy and savory. The combination of buttery potatoes, crispy bacon, and onions gives it a rich, delicious flavor.
The eggs add a smooth texture, making each spoonful comforting and filling, like the Brenda Gantt’s Chicken Salad. A hint of freshly cracked pepper on top brings just the right amount of spice to balance out the richness.
What Does Brenda Gantt’s Potato Soup Taste Like?
Brenda Gantt’s Potato Soup is rich, creamy, and deeply comforting. The soft, tender potatoes create a smooth texture, while the eggs add a natural thickness, making the soup extra velvety.
The crispy bacon and caramelized onions bring a smoky, savory contrast that enhances every bite. A touch of butter gives it a luscious richness, and the cracked pepper adds just the right amount of warmth.
Every spoonful is a perfect balance of hearty and flavorful, making it a cozy, home-cooked delight. Whether you’re feeling under the weather or just craving something warm, this soup delivers pure comfort in a bowl with the Brenda Gantt’s Hush Puppy!
Ingredients Required for Brenda Gantt’s Potato Soup Recipe
Here’s the list of Ingredients you’ll need to make this Brenda Gantt’s Potato Soup
- 1 large-sized potato (peeled and cubed)
- 1 slice of bacon
- 1 sliced onion
- Butter (for richness)
- 4 teaspoons of flour
- 2 eggs
- Pepper (to taste)
Kitchen Utensil You’ll Need
- Large pot
- Frying pan
- Mixing cup or bowl
- Spoon or spatula
- Knife and cutting board
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Yield: 2-3 servings
Copycat Brenda Gantt’s Potato Soup Recipe
Simply follow the steps given below to make your Brenda Gantt’s Potato Soup at home
1. Prepare the Potatoes: Start by peeling the large potato and cutting it into small cubes. This helps the potatoes cook faster and evenly.
2. Cook the Potatoes: In a large pot, add water and the cubed potatoes. Bring it to a boil and cook for about 5-8 minutes, or until the potatoes are soft.
3. Fry the Bacon and Onion: While the potatoes are cooking, heat a frying pan over medium heat. Add the sliced bacon and onions and fry until crispy and golden brown. Set them aside on a plate for later.
4. Make the Flour Paste: In a mixing cup or bowl, mix 4 teaspoons of flour with a little water until it forms a smooth paste. Avoid adding the flour directly into the boiling potatoes to prevent lumps from forming.
5. Combine the Flour Paste: Once the potatoes are cooked, reduce the heat and slowly stir in the flour paste. Use a spoon or spatula to gently combine everything.
6. Add the Eggs: Carefully add the 2 eggs one at a time into the pot. Don’t stir the eggs-they will help thicken the soup and create a rich texture.
7. Simmer and Serve: Let the soup cook for another few minutes until it thickens and everything is well combined. Turn off the heat and transfer the soup into a bowl.
8. Garnish and Enjoy: Sprinkle some freshly cracked pepper and salt to taste. Top it off with the crispy bacon and onions for a nice crunch. Serve hot and enjoy!
Some Tasty Ways To Customize and Serve This Brenda Gantt’s Potato Soup
1. With a Buttery Grilled Cheese Sandwich
There’s something magical about dunking a crispy, buttery grilled cheese into a bowl of creamy potato soup. The melty cheese, the golden crunch of the bread-it’s just the perfect match. I always go for sharp cheddar, but Swiss or gouda works just as well.
2. Topped with Extra Crispy Bacon & Green Onions
If you love bacon (who doesn’t?), then do yourself a favor and load up your soup with extra crispy bacon bits and fresh green onions. The smoky, salty crunch with the creamy soup is out of this world.
3. Served in a Bread Bowl
Now, this is a game-changer. Hollow out a crusty bread loaf-like sourdough or a round French bread-and pour the soup right in. The bread soaks up all the flavors, and you get to eat the bowl when you’re done. It’s a full experience!
4. With a Side of Garlic Bread
This is one of my go-to pairings when I want something quick and easy. The buttery, garlicky goodness of the bread balances the smooth, rich soup beautifully. Plus, you can use it to scoop up every last drop.
5. Sprinkled with Shredded Cheese & Croutons
If you want an extra cheesy, slightly crunchy topping, go for shredded cheese (cheddar, parmesan, or mozzarella) and a handful of croutons. The cheese melts right into the soup, making it even more indulgent.
6. With a Fresh Side Salad
Okay, hear me out-sometimes you need something light and refreshing to balance out a creamy soup. A simple salad with crisp lettuce, cucumbers, and a tangy vinaigrette is the perfect contrast. It makes the whole meal feel complete without being too heavy.
7. With a Fried Egg on Top
This one might sound a little different, but trust me, it works! A fried egg with a runny yolk adds an extra layer of richness to the soup. When you break the yolk, it mixes right in and makes the soup even creamier.
8. Drizzled with Hot Sauce or Chili Flakes
If you love a little heat, don’t be shy-add a few dashes of your favorite hot sauce or sprinkle some chili flakes on top. It gives the soup a nice kick without overpowering the flavors. I personally love a bit of sriracha or Tabasco.
9. With a Side of Roasted Vegetables
Roasted Brussels sprouts, carrots, or Brenda Gantt’s Fried Okra make a great side dish with this soup. The slight caramelization from roasting brings out a natural sweetness that pairs beautifully with the creamy, savory soup.
10. Served Over Mashed Potatoes for Extra Comfort
Yes, I know this is a potato-overload situation, but hear me out. If you want the ultimate comfort food, pour this soup over a bowl of mashed potatoes. It turns into the creamiest, most comforting dish ever. A little butter on top? Perfection.
Some Tips on This Brenda Gantt’s Potato Soup Recipe
1. Cut the potatoes small – The smaller you cut them, the faster they cook! No one likes waiting forever for their soup to be ready.
2. Don’t skip the bacon – That crispy bacon on top? Oh, it’s a game-changer! It adds so much flavor, so don’t leave it out.
3. Cook the onions with butter – Trust me, frying the onions in a little butter makes them extra rich and tasty. It’s a simple step, but totally worth it.
4. Make the flour paste smooth – No one likes lumpy soup! Mixing the flour with water first helps keep the texture nice and creamy.
5. Add eggs gently – Just crack them in and let them cook in the soup. Don’t stir too much, or you’ll end up with scrambled eggs instead of that thick, silky texture.
6. Season at the end – The bacon already has salt, so taste your soup before adding more. You don’t want it to be too salty!
7. Use fresh cracked pepper – A little sprinkle of fresh pepper on top makes the flavors pop! It adds just the right amount of spice.
8. Don’t overcook the potatoes – If they get too mushy, the soup can turn grainy. Keep an eye on them while they boil!
9. Eat it fresh – This soup is best when it’s hot and fresh off the stove. It thickens as it sits, so enjoy it right away!
10. Reheat gently – If you have leftovers, warm them on low heat and stir occasionally. Adding a splash of water or milk can help bring back that creamy consistency.
How to Store and Reheat Brenda Gantt’s Potato Soup
This potato soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat it on the stove over low heat, stirring occasionally, until warm.
Brenda Gantt’s Potato Soup Recipe
Ingredients
- 1 large-sized potato peeled and cubed
- 1 slice of bacon
- 1 sliced onion
- Butter for richness
- 4 teaspoons of flour
- 2 eggs
- Pepper to taste
Instructions
- Prepare the Potatoes: Start by peeling the large potato and cutting it into small cubes. This helps the potatoes cook faster and evenly.
- Cook the Potatoes: In a large pot, add water and the cubed potatoes. Bring it to a boil and cook for about 5-8 minutes, or until the potatoes are soft.
- Fry the Bacon and Onion: While the potatoes are cooking, heat a frying pan over medium heat. Add the sliced bacon and onions and fry until crispy and golden brown. Set them aside on a plate for later.
- Make the Flour Paste: In a mixing cup or bowl, mix 4 teaspoons of flour with a little water until it forms a smooth paste. Avoid adding the flour directly into the boiling potatoes to prevent lumps from forming.
- Combine the Flour Paste: Once the potatoes are cooked, reduce the heat and slowly stir in the flour paste. Use a spoon or spatula to gently combine everything.
- Add the Eggs: Carefully add the 2 eggs one at a time into the pot. Don’t stir the eggs-they will help thicken the soup and create a rich texture.
- Simmer and Serve: Let the soup cook for another few minutes until it thickens and everything is well combined. Turn off the heat and transfer the soup into a bowl.
- Garnish and Enjoy: Sprinkle some freshly cracked pepper and salt to taste. Top it off with the crispy bacon and onions for a nice crunch. Serve hot and enjoy!
Video
Notes
Common Queries on This Brenda Gantt’s Potato Soup Recipe
Here, we’ve got you covered with some common questions about the Brenda Gantt’s Potato Soup that people often ask.
1. What recipes are in the Brenda Gantt cookbook?
Brenda Gantt’s cookbooks are filled with classic Southern recipes that bring comfort and nostalgia to every meal. You’ll find everything from homemade biscuits, fried green tomatoes, and cornbread to casseroles, stews, and-of course-her famous potato soup. If you love old-fashioned, home-cooked meals, her cookbook is a must-have!
2. What is the best thickener for potato soup?
From experience, a flour paste (like the one used in this recipe) works best for thickening potato soup without lumps. If you prefer an extra creamy texture, mashed potatoes or heavy cream also do the trick. Some people use cornstarch, but we find that flour gives a smoother consistency without making the soup too starchy.
3. Why does my potato soup have no flavor?
If your potato soup tastes bland, the most likely culprit is under-seasoning. Potatoes soak up flavor, so don’t be shy with salt and pepper! Adding crispy bacon and onions (like in this recipe) makes a huge difference. A pat of butter or a splash of heavy cream can also bring out the richness. Trust us-seasoning is everything!
4. What kind of potatoes are best for potato soup?
We’ve tried them all, and hands down, Russet potatoes are the best for this soup. They break down nicely and create a thick, creamy texture. If you prefer a chunkier soup, Yukon Gold potatoes work great too. We wouldn’t recommend waxy potatoes (like red potatoes) since they hold their shape and don’t give that creamy consistency we love.
5. Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors have more time to meld together. Just store it in an airtight container in the fridge and reheat it on the stove over low heat. If it thickens too much, add a splash of water or milk to bring it back to the perfect consistency.
6. Can I use milk instead of water for a creamier soup?
Yes! If you want a richer soup, substitute half the water with milk or even heavy cream. We’ve done this a few times, and it makes the soup extra creamy and delicious. Just be sure to keep the heat low after adding milk to prevent it from curdling.
7. What can I add to this soup to make it more filling?
If you want to make this soup a complete meal, try adding shredded chicken, diced ham, or even some extra veggies like carrots or celery. A handful of shredded cheese stirred in at the end also takes it to the next level!
8. Why do you add eggs to potato soup?
It might seem unusual, but adding eggs gives this soup a unique thickness and richness. Instead of stirring them in, we gently drop them into the soup, allowing them to cook whole. It’s a trick we learned from Brenda Gantt’s method, and it works beautifully!
9. Can I make this soup without bacon?
Of course! If you want to keep it meat-free, just skip the bacon and use butter or olive oil to sauté the onions. You can also add a sprinkle of smoked paprika to give it a little of that smoky flavor without the bacon.
10. Can I freeze this potato soup?
We wouldn’t recommend freezing this soup because the potatoes can turn grainy and watery when thawed. If you do want to freeze it, make the base without the eggs and bacon, then add them fresh when you reheat it. That way, you’ll still get the best flavor and texture!
Brenda Gantt’s Potato Soup is the ultimate comfort food. It’s simple to make, delicious, and perfect for sharing with family or friends. Whether you’re warming up after a long day or just in the mood for something cozy, this soup is sure to hit the spot!
Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.
Additionally, You can also like and, follow us on Pinterest, and Reddit for more updates. Your thoughts and engagement are greatly appreciated!
delicious
Thanks karren