Potato Soup Recipe

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Potato Soup

Amanda Phillips


This recipe is my own twist of the potato soup. I usually leave out the cream or half and half because my oldest son is lactose intolerant. I do like it more with the cream.

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1 lb
yellow potatoes, chopped into 1/2inch squares
2 clove
garlic, minced
chicken broth, just enough to cover potatoes
1 lb
bacon, diced and fried till crisp
1/2 c
cream or half and half, optional
sea salt, to taste
2 Tbsp
olive oil, extra virgin

Directions Step-By-Step

Heat large pot on medium heat. After heated add olive oil. When olive oil is heated add potatoes, onion, and sea salt stirring occasionally for 15 minutes ( the last 5 minutes add minced Garlic). Add broth or stock until potatoes are cover completely. Bring to a boil and simmer on medium low heat for about 20 minutes. When potatoes are really soft take a hand held blender and blend until creamy (or to you desired texture). Add cream or Half and Half and heat until hot. Add bacon and serve.

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy