Imed Shili Brenda Gantt Potato Soup Recipe is made with diced potatoes, bacon, onion, celery, butter, flour, milk, Velveeta cheese, shredded carrots, and cheddar cheese. This hearty Brenda Gantt Potato Soup Recipe creates a comforting dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Brenda Gantt Potato Soup Recipe Ingredients
- 4 cups diced potatoes (Russet or Yukon Gold)
- 1 pound bacon, cooked and crumbled
- 1 medium onion, diced
- 1/2 cup celery, diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 8 cups whole milk
- 1 1/2 to 2 pounds Velveeta cheese, cubed
- 1/2 cup shredded carrots
- 1 1/2 cups shredded cheddar cheese
Brenda Gantt Potato Soup Recipe Instructions
- Place diced potatoes in a Dutch oven and cover with water. Boil until just tender (about 10-15 minutes). Drain well and set aside.
- In a separate skillet, fry bacon until crispy. Remove from skillet and crumble into small pieces.
- In the same skillet with bacon grease, sauté diced onion and celery until tender. Remove from skillet and set aside.
- Add butter to the skillet with bacon grease to make 8 tablespoons of fat. Stir in flour and cook over medium heat until golden brown, stirring constantly.
- Gradually add milk, stirring constantly until mixture is smooth and thickened.
- Add cubed Velveeta cheese to the milk mixture, stirring until melted and smooth.
- Add crumbled bacon, sautéed onion, celery (including bacon grease), and shredded carrots to the soup mixture. Stir well to combine.
- Add cooked potatoes and shredded cheddar cheese. Heat thoroughly over medium heat, stirring frequently until cheese is melted and soup is heated through.
- Serve hot, garnished with additional shredded cheese and bacon if desired.
Recipe Tips
- Enhance Flavor with Bacon Grease: Use the bacon grease to sauté the onion and celery. This adds a depth of smoky flavor to the soup.
- Creamy Texture Tip: For a creamier texture, blend a portion of the soup using an immersion blender or transfer a portion to a blender, then return it to the pot. This helps thicken the soup without adding extra flour or cornstarch.
- Balancing Cheese Flavors: Mix different cheeses like sharp cheddar with Velveeta for a more complex cheese flavor profile in the soup.
How To Store Brenda Gantt Potato Soup Recipe
Refrigerate: Allow the Brenda Gantt Potato Soup Recipe to cool completely. Transfer it to an airtight container or cover the pot with plastic wrap. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze the soup. Ladle it into freezer-safe containers or heavy-duty freezer bags, ensuring to leave some space for expansion. Seal tightly and label with the date. The soup can be frozen for up to 2-3 months. To serve, thaw it overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
How To Reheat Leftover Brenda Gantt Potato Soup Recipe
On the Stovetop: Transfer the leftover soup to a saucepan. Heat over medium-low heat, stirring occasionally, until it reaches a simmer. Cook for about 5-10 minutes, or until heated through.
In The Microwave: Pour a serving of the soup into a microwave-safe bowl. Cover loosely with a microwave-safe lid or microwave-safe plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
In The Oven: Preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until the soup is hot all the way through.
What To Serve Brenda Gantt Potato Soup Recipe
Brenda Gantt Potato Soup Recipe]pairs well with crusty bread, garlic toast, a fresh green salad, and steamed vegetables. It also can be served alongside cornbread, oyster crackers, sourdough rolls, and a side of coleslaw for better savoring of the meal.
Frequently Asked Questions
Can I use a different type of cheese instead of Velveeta?
Yes, you can substitute Velveeta with other melty cheeses like cheddar or American cheese. Adjust the amount based on your preference for flavor and creaminess.
How do I prevent the soup from curdling when adding milk?
To prevent curdling, gradually add milk to the roux (butter and flour mixture) while stirring constantly over medium heat. Avoid boiling the soup vigorously after adding milk.
Can I make this soup ahead of time?
Yes, Brenda Gantt Potato Soup Recipe can be made ahead of time. Store it in the refrigerator for up to 3-4 days or freeze for longer storage. Reheat gently on the stovetop or in the microwave before serving.
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Brenda Gantt Potato Soup Recipe
Description
Brenda Gantt Potato Soup Recipe is made with diced potatoes, bacon, onion, celery, butter, flour, milk, Velveeta cheese, shredded carrots, and cheddar cheese. This hearty Brenda Gantt Potato Soup Recipe creates a comforting dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Place diced potatoes in a Dutch oven and cover with water. Boil until just tender (about 10-15 minutes). Drain well and set aside.
- In a separate skillet, fry bacon until crispy. Remove from skillet and crumble into small pieces.
- In the same skillet with bacon grease, sauté diced onion and celery until tender. Remove from skillet and set aside.
- Add butter to the skillet with bacon grease to make 8 tablespoons of fat. Stir in flour and cook over medium heat until golden brown, stirring constantly.
- Gradually add milk, stirring constantly until mixture is smooth and thickened.
- Add cubed Velveeta cheese to the milk mixture, stirring until melted and smooth.
- Add crumbled bacon, sautéed onion, celery (including bacon grease), and shredded carrots to the soup mixture. Stir well to combine.
- Add cooked potatoes and shredded cheddar cheese. Heat thoroughly over medium heat, stirring frequently until cheese is melted and soup is heated through.
- Serve hot, garnished with additional shredded cheese and bacon if desired.
Serving Size 8
Servings 8
- Amount Per Serving
- Calories 550
- % Daily Value *
- Total Fat 34g53%
- Saturated Fat 19g95%
- Cholesterol 90mg30%
- Sodium 1200mg50%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 12g
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
