Homemade Potato Soup

I was craving potato soup the other day and began to look up recipes for a homemade version. Have you done that before? They are all a little bit different. And I noticed that while the main ingredients were the same, different people added different things for the flavor!
So from a few different recipes, plus some ideas of my own, here is my Potato Soup recipe.

8 medium potatoes
2 1/2 cups skim milk
1/4 chopped onion
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon seasoned salt
2 tablespoons flour
green onions
1 8 oz. bag mild cheddar cheese (you can substitute with sharp cheddar if you prefer)

**this made about 4 large bowls of soup. If you need more, just double the ingredients!

1. Peel and cut in half, half that half, half that half, and half that half of the potatoes. Or just cut into small chunks and ignore my half rambling. Boil until fork tender. 

2. While those are boiling, slice 1/4 cup onion and measure your spices (1 teaspoon of salt and seasoned salt and 1/2 teaspoon pepper).

3. In a dutch oven, or large pot, fry a few strips of bacon.

4. Once that is done frying, remove bacon (set aside) and remove grease in order to only have about 1 tablespoon left in the pot.

 5. Add milk, flour, seasonings and butter to the dutch oven/pot. Stir well.

( I recently bought this flat wisk so I can really scrape the bottom of the pan )

6. Stir in potatoes, onion, and 2 handfuls of cheese. You can use a hand mixer to really smooth out the potatoes, or use a pastry cutter to roughy soften potatoes but still leaving them somewhat chunky.

This is where the customization happens, you can add more cheese, different cheese, more milk if you like it thinner, different spices, etc.
7. Top with cheese, chopped green onion and bacon! Enjoy!


  1. says

    Your potato soup looks delish! I just made potato soup also, and plan to post the recipe tomorrow…yours looks waaaay better though. I will have to give it a try.

    Happy Tuesday to you!

  2. says

    Yum this looks soooo good, how long do you let the potatoes sit in the dutch over? I just received one as a gift and need to break it in already, I think this might be the first recipe in it!

  3. says

    This really isn’t related to this post, but I was wondering if you would do a post about styling products that you would recommend that you can buy for a lesser cost at the drug store. A post about some comparable products to the ones that you use would be FANTASTIC!!!!!

  4. says

    I’ve been on a potato soup kick lately, too! Try boiling the potatoes in just barely enough broth to cover them, and then don’t drain. Just add the milk/roux from there. Maybe skip the salt if you use broth since it’s already a little salty. Sometimes I add extra veggies to the potatoes while they’re boiling – potatoes, celery, carrot, whatever you have. I add parsley and Worcestershire sauce when they’re boiling too. Either way, YUM. The nice thing about “recipes” is making differently every time.

  5. says

    Oh my this is amazing! Someone pinned it on Pinterest and that is how I found it. I was nervous about making it, but it was really easy and oh so yummy. I did add a little chicken broth because I wanted it a little thinner. Thanks for posting this recipe!

  6. Anonymous says

    I made this for dinner tonight Kate. Delicious! Keep the recipes coming, I’m becoming quote the chef thanks to you!

  7. Libby says

    I love potato soup, it’s my go-to feel good food. One thing my grandma taught me to put in – celery seed. It’s a little extra ___ that makes it awesome. 😀

  8. says

    Just made this on Monday and oh my goodness was it good!!! I had a little fun adding my own spices… a little bit of hidden valley ranch packet (like a teaspoon) gives it a bit of a kick but subtle too. Thank you so much for sharing!!

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