Potato Soup

Potato Soup

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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.


★★★★★ 1 vote


  • 1
  • 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

How to Make Potato Soup


  1. 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.

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About Potato Soup

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

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