When cold weather comes to town I start craving all the comfort foods! I want hearty, warm, and stick to your bones kind of meals! That however is not always great for the waistline which is why I love to take my favorite recipes and lighten them up just a bit so I can eat them whenever I want! My easy homemade potato soup is the perfect comfort food for all winter long and is light enough for you to eat any night of the week!
My mom has made this recipe for as long as I can remember and it is definitely one that I started making for myself pretty early on in my adult life! For one, it's super inexpensive to make and feeds a crowd, or if you are just making it for yourself, you can eat on it all week long! Soup is one of my favorite dishes to eat, and to me it's the ultimate comfort food, so we usually have soup for dinner when the weather is cool at least once a week!
Simple soups like this easy homemade potato soup and my spicy roasted tomato soup are some of the best in my opinion! I think you are going to love how easy this recipe is, the fact that it isn't loaded with heavy cream and butter (so it's not even bad for you), and to top it all off, it's also super tasty too!
- 4 Lb. of Russet Potatoes
- 2 Onions
- 1 Tbsp. Extra Virgin Olive Oil
- 4 Cups Chicken Stock
- Salt and Pepper
- 1 Cup Milk (I like 2% or Whole Milk)
- 2 Tbsp. of Flour
- 2 Tbsp. of Water
- 3 Tbsp. of Butter
- Diced Green Onions
- Bacon (turkey would work here too for a lighter option)
- Shredded Cheddar Cheese
- 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.
This soup is going to quickly become a family favorite, I can promise you that!