How to Make Potato Soup

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

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Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 4

Author: Lauren Cobello

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

Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!