Intro to Cooking: Easy Potato Soup
There is almost nothing as comforting as potato soup! It tastes slightly like mashed potatoes combined with the deliciousness of a baked potato – sour cream, bacon, cheese. Mmm. Is there anything more homey than that?
Surprisingly, potato soup isn’t that hard to make – it’s just a matter of using the right ingredients and learning how to properly thicken things! Potatoes have gotten a reputation as being bad for us, but they are very healthy when eaten in moderation. Mostly, their skins are excellent sources of a multitude of vitamins. In this recipe, I like to keep the skins on for this reason!
Easy Potato Soup
- 2-3 russet potatoes, diced into bite size pieces
- about 1/4 of an onion, diced
- about 3 tablespoons of butter
- about 2-3 tablespoons of flour
- about 2 cups of milk
- about 1 cup of chicken stock
- about 3-4 tablespoons of Philadelphia Cooking Creme OR cream cheese
- about 2 tablespoons of sour cream
- 2 slices of turkey bacon, diced
- about 1/4 cup of shredded cheese (your favorite – I like smoked mozzarella!)
How to Make It…
For the potatoes, you can wrap them in foil (after scrubbing them!) and bake them for about 1 hour at 400 degrees. Or, you can dice them into pieces and roast them in the oven for about 20 minutes at 400 degrees. Choose what you have time for! (Baking the potatoes and then dicing allows the potatoes to break down in the soup slightly.)
In a small skillet, cook turkey bacon until warm and slightly brown on both sides. Remove from heat and when cooled, dice into small pieces.
Once the potatoes are cooked slightly, chop onion and add to a soup pot with a bit of nonstick cooking spray. Cook the onions until they are just translucent. Add bacon and potatoes. Add butter and allow to melt. When the butter is melted, add the flour and stir. You’ll want to cook the flour for a few minutes to remove the mealy taste of it.
After about 4-5 minutes of stirring, add your milk and chicken stock. Stir and allow to thicken slightly. You’ll want to bring the liquid to a very low simmer! Add Philly cooking creme or cream cheese, as well as the sour cream. Stir to combine. Add the shredded cheese and allow to melt and combine. Allow to simmer for another few minutes and then serve!
(If your soup doesn’t thicken up much with just the flour and butter, you can combine about 2 tablespoons of corn starch in a small bowl with about 2 tablespoons of water. Stir to combine and add to the simmering soup. Stir rapidly and this should thicken it up a bit more!)
Note: This recipe serves about 3-4 people. It can be stored in an airtight container in the fridge for about 2-3 days!