Potato Soup, Quick And Easy And Still From Scratch . Recipe

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Potato Soup, Quick and Easy and Still from Scratch .

intuitive medium


My grown offspring love this and so do friends and hubby! Quick, Easy and can be made with low fat or no fat half n half making it a healthy choice too! I like knowing that I've used fresh ingredients and that I know what is in the food I cook.
Just got a new camera, gonna be adding pics soon!

★★★★★ 1 vote
45 Min
15 Min


6 - 8 medium
potatoes - not baking or russet
2 Tbsp
olive oil
1 medium
4 - 6 slice
turkey bacon
3 1/2 c
low fat or non fat half n half
2 tsp
1 tsp
black pepper
3/4 tsp
cayenne pepper
1 Tbsp
balsamic vinegar
3/4 c
sour cream opt.
3/4 c
shredded cheddar cheese opt.
3/4 c
corn or pepper relish opt.


1Wash potatoes and slice them with skins on into 1/4 - 1/2 inch slices. In medium saucepan cover with water and bring to a boil. Boil until tender, about 15 - 20 minutes. Drain.
2Slice turkey bacon into 1/2 inch slices, slice onion in same width slices, and brown/cook in large stove top sturdy pan, I use a cast iron dutch oven. This step can be done while potatoes are boiling, takes 8 minutes.
3Season bacon and onions with salt and peppers.
4Stir in balsamic vinegar.
5Add drained potaoes and half n half. Stir.
6Heat throughly in saucepan/dutch oven taking care to heat quickly and not over cook because potatoes will break down easily.
7I serve with a pepper relish or corn relish as condiment. My kids love some shredded cheddar and or a dollop of sour cream on top!
8Corn can be added to make this even heartier or to vary flavor.
Should you only have baking or Russetts on hand this makes a great side dish. Follow directions letting ingredients heat slower and as the potatoes break down they thicken making this a delightful side dish.

About this Recipe

Course/Dish: Cream Soups
Other Tags: Quick & Easy, Healthy