One Pot Recipe: Homemade Potato Soup
Homemade Potato Soup
Most requested soup recipe in our house is my homemade potato soup recipe. I usually make it in the slow cooker, so I can set it and forget it.
When you forget to make dinner, this soup is a quick meal. You can pull it together with a lot of things you may have on hand.. It’s really quick if you cook the potatoes on high on the stove.
It is like making flavorful mashed potatoes (but better) and you add all these ingredients in to make soup.
What Ingredients Are Needed to Make Soup?
- peeled and chopped russet potatoes
- chicken stock
- water
- chopped bacon
- cream cheese
- Colby cheese
potato soup instructions:
In a medium to large pan or a Dutch oven pan, add the chopped potatoes and chicken stock.
Add enough water to just barely cover the potatoes. We won’t be draining the potatoes. We will be making a roughly mashed potatoes that are runny. The chicken stock adds a lot of flavor.
Once the potatoes are soft like you would mash them for mashed potatoes, mash them to break them down into smaller pieces, but not mush. (however chunky you want your soup). I go over the entire pan twice and leave it alone.
Add in the cream cheese in dollops and stir so it melts into the soup. Once stirred in, add the bacon and stir.
Add the Colby cheese (1 cup), stir in.
Remove from heat.
Serve and eat.
Want it faster? Use baked potatoes and peel them. You will only need to warm up ingredients and not recook the potatoes.
One Pot Potato Soup
Equipment
Ingredients
- 6 cups peeled and chopped russet potatoes
- 1 – twelve ounce can of chicken stock
- water enough to barely cover the potatoes
- 1 cup chopped bacon we buy the precooked chopped bags of bacon TIME SAVER
- 8 ounces cream cheese
- 1 cup Colby cheese for the soup
- 1 cup Colby cheese for toppings
Instructions
- In a medium to large pan or a Dutch oven pan, add the chopped potatoes and chicken stock.
- Add enough water to just barely cover the potatoes. We won't be draining the potatoes. We will be making a roughly mashed potatoes that are runny. The chicken stock adds a lot of flavor.
- Once the potatoes are soft like you would mash them for mashed potatoes, mash them to break them down into smaller pieces, but not mush. (however chunky you want your soup). Go over the entire pan twice and leave it alone.
- Add in the cream cheese in dollops and stir so it melts into the soup. Once stirred in, add the bacon and stir.
- Add the Colby cheese (1 cup), stir in.
- Remove from heat.
- Serve and top with cheese as desired.
- Want it faster? Use baked potatoes and peel them. You will only need to warm up ingredients and not recook the potatoes.
