This might be the easiest and healthiest method for how to make potato soup. This soup is thick and creamy, yet doesn’t start with a roux – so it’s perfect for those that eat gluten-free! The key to thickening this soup is to puree some of it while it’s cooking. It’s a genius method that I have to credit my brother with (actually… the entire recipe is basically his).
Another trick is to boil the onions in salt water prior to adding the other ingredients; this softens them up nicely (I’m not a fan of crunchy onions in my soups :))
But the best thing about this soup is how cheap it is! This will easily cost less than $5 to make. Top with some shredded cheese, and serve with a good bread and you have a delicious meal.
The Best Potato Soup Recipe:
How to Make Potato Soup
Ingredients
- 5-6 medium potatoes enough for 4 cups when cut into ½ inch cubes, peeled if preferred
- ½ cup onion about ½ of a medium onion, diced
- ½ cup green onion chopped
- 3 cups milk whole or 2%
- 3 Tbsp butter
- 6 oz. bacon chopped and cooked
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 cup water
- Shredded cheese to top
Instructions
- Bring water and salt to a low boil
- Add onions (both regular and green)
- Cover and simmer for about 10-12 minutes.
- Add remaining ingredients except for the bacon and SLOWLY bring to a boil.
- Stir over low heat until potatoes are tender (should take about 15 – 20 minutes). Make sure to stir often using a wooden spoon so as not to scorch the milk on the bottom.
- Ladle 1/2 to 2/3 of soup into a blender and blend until smooth
- Add back to the soup and blend well
- Add the bacon and stir
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