About Brenda Gantt’s Potato Soup
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose unhurried, pantry-friendly cooking videos have won her millions of followers. Her style is simple: everyday ingredients, plain instructions, and food that tastes like home. You can read more about her in our stories and catch up on the latest in our news section.
Potato soup is exactly the kind of dish that style was made for. Potatoes, onion, butter, and milk are staples in almost every Southern kitchen, and together they turn into a pot of comfort that costs very little and feeds a crowd. It’s the soup you reach for on a cold evening, when someone is feeling under the weather, or when you want a big pot that tastes even better as leftovers.
This version keeps things classic: a buttery base of onion and celery, russet potatoes that break down to thicken the broth, a splash of half-and-half, and sharp cheddar stirred in at the end. Serve it with a skillet of cornbread and you have supper. If you like soups like this, you’ll also want our vegetable soup.
Watch How It’s Made
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Brenda Gantt Potato Soup Recipe
Ingredients
Soup
For Serving
Kitchen Tools Needed
- Large Dutch oven or soup pot
- Sharp knife & cutting board
- Vegetable peeler
- Potato masher
- Ladle
- Measuring cups & spoons
New to stocking your kitchen? See our kitchen guides for the pots and tools we reach for most.
Instructions
- Cook the bacon. In a large Dutch oven or soup pot over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon to a paper towel and pour off all but 1 tablespoon of the drippings.
- Sauté the vegetables. Add the butter, onion, and celery to the pot. Cook about 5 minutes, stirring often, until soft and translucent.
- Add the flour. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
- Simmer the potatoes. Stir in the chicken broth, potatoes, salt, pepper, and garlic powder. Bring to a boil, reduce the heat to medium-low, cover, and simmer 15 to 20 minutes until the potatoes are fork-tender.
- Thicken the soup. Use a potato masher to mash some of the potatoes right in the pot, leaving plenty of chunks, until the soup is as thick as you like.
- Add the dairy. Stir in the milk and half-and-half. Heat gently for 5 minutes. Don’t let it boil.
- Melt in the cheese. Remove the pot from the heat, stir in the cheddar until melted, and add more salt and pepper if needed.
- Serve. Let the soup rest for 5 minutes, then ladle into bowls and top with crumbled bacon, green onions, and extra cheddar.
Nutrition Facts
| Calories | 390 |
|---|---|
| Protein | 14 g |
| Carbohydrates | 35 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sodium | 900 mg |
| Sugar | 6 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Potato Soup
Potassium
Potatoes are an excellent source of potassium, which supports healthy blood pressure and muscle function.
Vitamin C & B6
Potatoes provide vitamin C and vitamin B6, both important for immune health and energy metabolism.
Calcium & Protein
Milk and cheddar add calcium and protein, which support bones and keep you feeling full.
Warm & Filling
A bowl of hot soup is satisfying and hydrating, making it a good choice when you want a filling meal without a lot of fuss.
What to Avoid
Preparation Mistakes
- Don’t boil after adding dairy. High heat can make milk and cream curdle. Keep it at a gentle heat.
- Don’t cut the potatoes unevenly. Keep cubes about ½ inch so they cook at the same rate.
- Don’t over-mash. Leave plenty of chunks for texture. Mashing everything makes it gluey.
- Don’t add cheese over high heat. Take the pot off the burner first so it melts smoothly.
Storage Mistakes
- Don’t leave it out. Refrigerate within 2 hours of serving.
- Don’t reheat on high. Warm it slowly over low heat, stirring often, so it doesn’t scorch or separate.
- Don’t freeze with the dairy in. Freeze the base and add milk, half-and-half, and cheese when reheating.
Dietary Considerations
- Contains Dairy (milk, cream, cheese, butter)
- Contains Gluten (flour)
- Contains Pork (bacon)
- Moderate to High Sodium
Pro Tips for the Best Potato Soup
- Use russets. Their starch breaks down and thickens the soup. Yukon Golds are a good, slightly creamier-tasting alternative.
- Mash, don’t blend. A few passes with a potato masher gives you a creamy base with tender chunks. For more on getting potatoes to thicken a dish, see our guide to thickening potatoes.
- Season at the end. Bacon, broth, and cheese all add salt, so taste before adding more.
- Grate your own cheese. Freshly shredded sharp cheddar melts smoother than pre-shredded, which has anti-caking coating.
- Let it rest. Five minutes off the heat lets the soup thicken and the flavors come together.
- Make it a day ahead. Like most soups, it tastes even better the next day.
Want more techniques like these? Browse our cooking tips.
What to Serve With Potato Soup
Beverages
- Sweet tea
- Hot coffee
- Apple cider
On the Side
- Skillet cornbread
- Buttermilk biscuits
- Green salad with ranch dressing
- Grilled cheese
When to Serve
- Cold-weather suppers
- Game day
- Sick-day comfort
- Soup & sandwich lunches
Make it a full Southern supper with our smothered fried chicken or salmon patties, and finish with a slice of chocolate pie. Leftover soup is also good alongside a hearty breakfast the next morning.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Russet potatoes | Yukon Gold potatoes | Creamier flavor; slightly less thickening. |
| Half-and-half | Heavy cream or more whole milk | Cream makes it richer; milk makes it lighter. |
| Chicken broth | Vegetable broth | Makes it vegetarian when you also skip the bacon. |
| Bacon | Smoked paprika (a pinch) or diced ham | Adds a smoky or meaty note. |
| Sharp cheddar | Colby Jack or Pepper Jack | Milder or spicier finish. |
| All-purpose flour | 1 tablespoon cornstarch mixed with cold water | Gluten-free option; stir in after simmering. |
Storage & Reheating
Refrigerator
Cool completely, then store in an airtight container for 3 to 4 days.
Freezer
Freeze the soup base before adding the milk, half-and-half, and cheese for up to 3 months. Thaw overnight in the fridge.
Reheating
Warm slowly in a pot over low heat, stirring often. Thin with a splash of milk if needed. Microwave single servings in 60-second bursts, stirring between each.
Frequently Asked Questions
Russet potatoes are best for a thick, creamy soup because their starch breaks down and thickens the broth. Yukon Golds also work well and hold their shape a little more, giving you a buttery flavor and softer chunks.
Mash some of the cooked potatoes right in the pot with a potato masher. The released starch thickens the soup naturally. You can also stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and simmer for a couple of minutes.
Yes. Potato soup tastes even better the next day. Cool it completely, refrigerate in an airtight container, and reheat gently over low heat, stirring often. Add a splash of milk if it has thickened too much.
You can, but potatoes and dairy can turn grainy after freezing. For the best results, freeze the soup base before adding the milk, half-and-half, and cheese, then stir those in when reheating. Freeze for up to 3 months.
Yes. Skip the bacon, cook the onion and celery in 4 tablespoons of butter, and use vegetable broth in place of chicken broth. A pinch of smoked paprika adds some of the smoky flavor.
Yes. Sauté the bacon, onion, and celery on the stove first, then add them to the slow cooker with the potatoes and broth. Cook on low for 6 to 8 hours until the potatoes are tender, mash some of them, and stir in the milk, half-and-half, and cheese during the last 20 minutes.
Reader Reviews
More Brenda Gantt Recipes
- Vegetable SoupAnother hearty Southern soup for cold days
- Thickening PotatoesHow potatoes thicken and enrich a dish
- Smothered Fried ChickenA Sunday supper classic
- Salmon PattiesCrispy, simple, and budget-friendly
- Cornbread DressingA holiday table staple
- Tomato GravySouthern gravy for biscuits and rice
- Ranch DressingHomemade, for salads and dipping
- Chocolate PieClassic Southern dessert
- Chocolate Fudge PieRich, fudgy, and easy
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It’s gonna be good, y’all. Ladle up a bowl for your family tonight.
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