I’ve made potato soup for years…and in lots of different ways. But this is the easiest, and the healthiest that I’ve come up with. We love this soup. It’s creamy and filling and delicious in the winter months…but too good not to make whenever the craving strikes.
Use homemade bone broth for this, if you have it. (How I make mine.) Feel free to add some extra immune-supporting herbs to the stock, like garlic, astragalus root, or sage any time you’re worried about illness. Extra-nourishing!
Anyway, here’s how I make it.
Recipe Collection: Easy Potato Soup
Ingredients:
- 1 medium onion, chopped
- 5 – 6 strips bacon
- 6 – 8 medium potatoes, peeled and chopped
- 4 c. chicken stock
- 2 c. milk
- 2 – 3 tbsp. flour or arrowroot powder
- 2 c. cheddar
- Salt and pepper to taste
Directions
Step 1: In a large soup pot, add bacon and turn on medium heat. Cook for 5 – 10 minutes on each side, until crispy.
Step 2: Remove bacon from pot, and add onion. Saute about 5 minutes, until softened.
Step 3: Add chicken stock and potatoes. Turn to medium-low heat and simmer for about 30 minutes, or until potatoes are soft.
Step 4: Using a potato mashed, roughly mash the potatoes, leaving some chunks.
Step 5: Mix milk and flour or arrowroot powder together. (Arrowroot makes it gluten-free.) Add it slowly to the soup, stirring as it thickens. Add a small amount more milk and/or flour until it is the thickness you prefer.
Step 6: Add cheddar cheese and cooked, crumbled bacon. Add salt and pepper to taste. Serve.
See? Super easy, one-pot soup! Easily adaptable to be gluten-free (I’ve made it both ways several times). Feel free to top with a dollop of sour cream or some green onions, if you like that. Enjoy!
Easy Potato Soup
Ingredients
- 1 medium onion chopped
- 5-6 strips bacon
- 6-8 medium potatoes peeled & chopped
- 4 c. chicken stock
- 2 c. milk
- 2-3 tbsp. flour or arrowroot powder
- 2 c. cheddar cheese
- Salt and pepper to taste
Instructions
- In a large soup pot, add bacon and turn on medium heat. Cook for 5 – 10 minutes on each side, until crispy.
- Remove bacon from pot, and add onion. Saute about 5 minutes, until softened.
- Add chicken stock and potatoes. Turn to medium-low heat and simmer for about 30 minutes, or until potatoes are soft.
- Using a potato mashed, roughly mash the potatoes, leaving some chunks.
- Mix milk and flour or arrowroot powder together. (Arrowroot makes it gluten-free.) Add it slowly to the soup, stirring as it thickens. Add a small amount more milk and/or flour until it is the thickness you prefer.
- Add cheddar cheese and cooked, crumbled bacon. Add salt and pepper to taste. Serve.
