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    Home » Recipes » Soups and Stews

    Potato Soup

    Published: Jan 19, 2021 by Janessa

    Jump to Recipe Print Recipe

    Potatoes, bacon, cheese, green onions. Need I say more? This hearty Potato Soup is like eating a baked potato. It is super simple to make, the leftovers taste great and it can easily be made without the dairy.

    In fact, I actually prefer it without the milk or cheese, so when we make this, I take mine out of the pot right before the step of adding the milk, and then we make it creamy for Brendan. It's definitely nice to have a recipe that works for everyone at the table!

    Potato Soup - The Nessy Kitchen

    The Ingredients

    • Butter- Olive oil or another neutral cooking oil will also work or if serving with bacon, you can use the leftover bacon grease.
    • Yellow Onion
    • Potatoes- We've tested this with Russet and Yukon Gold potatoes and both worked well.
    • Carrots
    • Water
    • Sea Salt
    • Dried Thyme, Parsley, Basil and Oregano- You can use 1 teaspoon of just one type of herb or you can substitute 1 teaspoon of a premixed blend of Italian herbs. If you have fresh herbs on hand, you can use 1 tablespoon in place of the dried herbs.
    • Cayenne Pepper
    • Whole Milk- Adding milk is totally optional and dairy or nut milk will work.
    • For Serving:
      • Shredded Cheddar Cheese
      • Crumpled Bacon
      • Sliced Green Onions
      • Greek Yogurt

    The Method

    1. Sauté onions.
    2. Add potatoes, carrots, seasonings and water and allow to simmer.
    3. Add milk if using.
    4. Mash. You can do this right in the pot!
    5. Serve.
    Potato Soup - The Nessy Kitchen

    Leftover Storage

    Store leftover Potato Soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave.

    Dietary Notes

    If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:

    • Dairy Free - If you leave out the milk or use a dairy free milk and serve without cheese.
    • Gluten Free
    • Nut Free
    • Vegetarian - If you serve it without bacon.
    • Vegan - If you use olive oil to sauté the onions, omit the milk or use a dairy free milk and serve without cheese.
    Delicious with milk
    or without

    Other Notes

    For a thicker soup you can add cornstarch. Whisk together the 1 and ½ cups of milk with 3 tablespoon of cornstarch until smooth. Reduce the heat to medium low and stir in the mixture. Allow the soup to cook for 2-3 more minutes until partly thickened and then mash.

    And if you liked this recipe...

    ...you might also like:

    • Borscht
    • Pumpkin Chicken Rice Soup
    • Simple Tomato Soup
    • Tikka Masala Stew

    Potato Soup

    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 4
    Calories: 255kcal

    Ingredients

    • 2 tablespoon butter or reserved bacon grease
    • 1 small yellow onion diced (1 cup)
    • 2 lb potatoes peeled and cut into ½ inch dice (4 cups)
    • 3 large carrots diced (2 cups)
    • 4 cups water
    • 1 teaspoon fine sea salt
    • ¼ teaspoon dried thyme
    • ¼ teaspoon dried parsley
    • ¼ teaspoon dried basil
    • ¼ teaspoon dried oregano
    • ¼ teaspoon cayenne pepper
    • 1 and ½ cups whole milk optional

    For Serving (optional):

    • 4 slices bacon cooked and crumpled
    • 1 cup shredded cheddar cheese
    • ½ cup Greek yogurt
    • ¼ cup green onions thinly sliced
    US Customary - Metric

    Instructions

    • Heat a large pot or Dutch oven over medium-low heat. If serving with bacon, cook it in the pot until crisp. Remove to a lined plate and crumple or chop when cooled. Drain grease from pot, reserving 2 tablespoon for sautéing onions.
    • If not using bacon, add 2 tablespoon of butter to the pot. Increase heat to medium and add the onion. Sauté until soft and just starting to caramelize, about 10 minutes.
    • Add the potatoes, carrots, water and seasonings. Cover and bring to a simmer, stirring occasionally.
    • Cook for 30-40 minutes until potatoes and carrots are tender.
    • Reduce heat to low and stir in milk if using. Remove from heat.
    • Using a potato masher, mash about half of the soup (in the pot) so that some remains chunky, or to your desired consistency. If the soup is too thick, add a bit more water.
    • Serve warm with desired toppings.

    Notes

    Leftovers
    Store leftovers in an airtight container in the refrigerator up to 4 days or freeze up to 3 months. Thaw in the refrigerator and reheat in the microwave prior to serving.
    *Nutritional info calculated without milk or toppings.

    Nutrition

    Calories: 255kcal | Carbohydrates: 47g | Protein: 5g | Fat: 6g | Sodium: 690mg | Fiber: 7g | Sugar: 5g
    Did you make this recipe?Let me know what you thought in the comments below!

    More Comforting Soups!

    • Creamy Chicken Pot Pie Soup (Dairy Free)
    • Borscht
    • White Chicken Chili with Kale
    • Simple Tomato Soup
    « Tikka Masala Stew
    Quick Chicken Potato Skillet »

    Reader Interactions

    Comments

    1. Jillian

      February 07, 2022 at 9:17 pm

      5 stars
      I LOVE potato soup but I am allergic to wheat and dairy so my old recipe made my tummy hurt and I had to give it up. Finding this recipe brought me so much joy- I loved it just as much as the other one... I was skeptical about it being creamy and thick without flour and milk but WOW it was perfect! Now I can make my favourite soup and feel good after. Honestly 6/5 stars for this one

      Reply

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    Janessa

    Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

    More about me →

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