It was a bit chilly this weekend here in Richmond, so it was the perfect excuse to make a huge batch of soup. It had been awhile since I had made any, and after discussing how potato soup was a college favorite… we just had to make some on Saturday.
The last time I made potato soup, I made this vegan loaded baked potato soup. (To this day, it’s one of the most popular recipes I’ve ever posted.) So if you’re vegan, or trying to make a healthier type of potato soup, I’d head over there.
But if you want to make really easy (and cheap) potato soup… then try this recipe. You only need 5 ingredients, most of which you probably have on hand. (I didn’t have any of this stuff and we bought it all for less than $7 dollars.)
Easy Potato Soup
Serves 6-8 people
- 3lb bag of potatoes
- 1 pint milk (we used 2%, you could use soy or almond)
- Spices to taste (We used salt, pepper, and garlic)
- 1 cup shredded cheddar cheese
- 12 green onions
Peel and wash the potatoes and then cut into slices, then halved. Fill a pot of water to just cover the potatoes, and bring to a boil. Let these boil until the potatoes are soft. Pour out most of the water (don’t fully drain them) and then add in the milk. Bring back to a boil and stir until the potatoes start to break down. I like my soup chunky, but if you like it smoother, you could use a potato masher. Next, I added in about 1 tbsp salt, 2 tsp pepper, and 2 tsp of a garlic powder + pepper blend. I ended up adding in more garlic and pepper after serving, but you can adjust to your liking. Then top each bowl with a little cheese and green onions.
When I was eating the leftovers, I actually topped mine with nutritional yeast instead of cheese. It still gives it a cheesy flavor, but nutritional yeast is packed with protein and B vitamins.
It’s the perfect way to warm up if you’ve been outside making snow people.