Brenda Gantt’s Potato Soup Recipe
This soup is full of flavor and packed with creamy richness from the eggs and bacon topping. 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.
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
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.