How to Make Potato Soup
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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 :))
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Ok back to the recipe at hand…
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.
- 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
- 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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COMMENTS
We have made this recipe many times and it is just better every time! So delicious!
Thanks for a great soup recipe!