They say happiness can’t be boiled, but I’m not convinced. Because everything about this Country Potato Soup began like a quiet love story—bacon sizzling low, butter melting into gold, onions softening as if they knew their role in something beautiful.

Once the potatoes hit the pot, the kitchen changed. Steam curled around my face like a soft hug, and the smell of comfort filled every corner. I tucked in a bay leaf and a sprig of thyme and let the heat do its slow, steady work.

When the potatoes were tender, I scooped them out along with the herbs, poured in the cream, and used my immersion blender to blend the soup until it was smooth and velvety. Then I returned the potatoes to the pot, letting them sink into the creamy base they helped create.

It didn’t need anything fancy—just patience, good ingredients, and a sturdy Dutch oven. The kind of cooking that reminds you simplicity is the secret.

Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 98 of 457 was Country Potato Soup — creamy, smoky, and quietly spectacular.

359 recipes to go!

Gracefully yours,

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