Simple Potato Soup
In the past, we have made potato soup from a popular package mix that you can find at just about any grocery store. We’ve added additional potatoes and a few yummy toppings and called it a day, but recently, we decided to try to make our own, and it was way easier than I ever dreamed!
Simple Potato Soup
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Ingredients:
- 2-3 Large Russet Potatoes
- 2 Stalks of Celery (diced)
- 1/2 of a medium-sized yellow onion (diced)
- 1/2 a cup of scallions (diced)
- 2-3 Cups of Chicken Broth
- 1 Can of Evaporated Milk or 1 Cup of Whole Milk
- (I have tried it both ways, and it works well either way!)
- Salt & Pepper (to taste)
- Optional Toppings: Shredded Cheese and/or Additional Scallions
Quick Tip: I like to double the recipe so we have enough for leftovers!
Step-by-Step Instructions:
Step #1: Begin by dicing the potatoes, celery, onion, and scallions.
Step #2: Add the vegetables and chicken broth to a large pot and bring everything to a boil.
Step #3: When the vegetables are tender, add the milk, salt, and pepper – allowing the soup to simmer for 5-10 more minutes.
Step #4: Serve topped with shredded cheese and/or additional scallions.
Quick Tip: Let’s talk bacon! You can toss in 2-8 pieces (hahaha!) of cooked bacon (diced) in to the soup while it’s cooking or you can top your soup with bacon crumbles. Either way is delish!
This is a great recipe to make with your kids! In fact, I recently took my oldest to the grocery store for some one-on-one time. We grabbed everything we needed to make this recipe, and when we got home we prepped dinner together. Putting a meal together this way was a sweet reminder that I needed to get my kiddos in the kitchen with me as much as possible! I don’t want to always be in such a rush that I don’t take advantage of all of the things they can learn while helping me at the kitchen counter.
Simple Potato Soup
Ingredients
- 2-3 Large Russet Potatoes
- 2 Stalks of Celery diced
- 1/2 of a medium-sized yellow onion diced
- 1/2 a cup of scallions diced
- 2-3 Cups of Chicken Broth
- 1 Can of Evaporated Milk or 1 Cup of Whole Milk
- I have tried it both ways, and it works well either way!
- Salt & Pepper to taste
- Optional Toppings: Shredded Cheese and/or Additional Scallions
Instructions
- Begin by dicing the potatoes, celery, onion, and scallions.
- Add the vegetables and chicken broth to a large pot and bring everything to a boil.
- When the vegetables are tender, add the milk, salt, and pepper - allowing the soup to simmer for 5-10 more minutes.
- Serve topped with shredded cheese and/or additional scallions.
If you love simple soups, this Taco Soup is another favorite of ours:
