I’ve made potato soup for years…and in lots of different ways. But this is the easiest and healthiest 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 (check out How I make my homemade chicken bone broth) 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. Or even Earthley’s Immunity Soup Blend. Extra-nourishing!
Anyway, here’s how I make it.
Easy Potato Soup
Ingredients:
- 1 medium onion, chopped
- 5 – 6 strips bacon
- 6 – 8 medium potatoes, peeled and chopped
- 4 cups chicken stock
- 2 cups milk
- 2 – 3 tbsp. flour or arrowroot powder
- 2 cups cheddar cheese
- 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 for 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 masher, roughly mash the potatoes, leaving some chunks.
Step 5: Mix milk and flour or arrowroot pother. (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 the thickness you prefer.
Step 6: Add cheddar cheese and cooked crumbled bacon. Add salt and pepper to taste. Serve.
Easy Potato Soup
Ingredients
- 1 medium onion chopped
- 5 - 6 strips bacon
- 6 - 8 medium potatoes peeled and chopped
- 4 cups chicken stock
- 2 cups milk
- 2 - 3 tbsp. flour or arrowroot powder
- 2 cups 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 for 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 masher, roughly mash the potatoes, leaving some chunks.
- Mix milk and flour or arrowroot pother. (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 the thickness you prefer.
- Add cheddar cheese and cooked crumbled bacon. Add salt and pepper to taste. Serve.
Notes
See? Super easy, one-pot soup! Easily adaptable to be gluten-free (I’ve made it both ways several times). Feel free to top it with a dollop of sour cream or some green onions if you like that. Enjoy!
