How to Make Potato Soup

Published on July 30, 2014 By Lauren

This creamy potato soup is easy, cheap, delicious AND gluten-free! You have to give this one a try!

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.

How to Make Potato Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Bring water and salt to a low boil
  2. Add onions (both regular and green)
  3. Cover and simmer for about 10-12 minutes.
  4. Add remaining ingredients except for the bacon and SLOWLY bring to a boil.
  5. 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.
  6. Ladle 1/2 to 2/3 of soup into a blender and blend until smooth
  7. Add back to the soup and blend well
  8. Add the bacon and stir

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  • Could you specify how much water to add in the beginning, and do I drain the water prior to adding the other ingredients?

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