Easy Homemade Potato Soup
Serves 225 mins prep70 mins cook
Today I am sharing my lighter Potato Soup recipe! This soup is made without heavy cream or cream cheese, but still achieves that classic creamy potato soup texture that we all love!
0 servings
What you need
Instructions
Wash potatoes thoroughly, if you prefer to peel them do so now. (I leave the skin on because it's easier and I like the texture and added nutrients. I will say organic potatoes are best if leaving the potato skins on!) Diced onions. Dice potatoes into medium size cubes. Heat a large pot, add your olive oil and then your onions, salt and pepper and sauté until translucent, but not browned. Add your potatoes, and more salt and pepper and stir together with onions. You will then add your chicken stock and enough water to just cover the potatoes. Bring to a boil and then reduce heat to simmer until potatoes are tender, about 15 minutes. While your potatoes are cooking, combine your flour and water in a mason jar or glass and combine well until there are no lumps to make a slurry. (I like to use a mason jar so I can put a lid on it and shake it well.) Lower the heat after your potatoes are tender and add in milk, butter, and slurry and combine well. Turn up the heat to medium and let it simmer until the soup thickens a little. Taste and add more salt and pepper to taste. Serve with green onions, cheese, and bacon.View original recipe