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Easy Potato Soup

An outstanding, easy potato soup recipe made with real food ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. In a large soup pot, add bacon and turn on medium heat. Cook for 5 – 10 minutes on each side until crispy.
  2. Remove bacon from pot, and add onion.  Saute for about 5 minutes until softened.
  3. Add chicken stock and potatoes.  Turn to medium-low heat and simmer for about 30 minutes or until potatoes are soft.
  4. Using a potato masher, roughly mash the potatoes, leaving some chunks.
  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.
  6. Add cheddar cheese and cooked crumbled bacon.  Add salt and pepper to taste.  Serve.

Notes

Add bacon to a large soup pot 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.