Cheap Easy Potato Soup Food

CHEAP & EASY POTATO SOUP

Cheap & Easy Potato Soup image

I forgot all about this recipe until I decided to make this for supper last night. My husband who is a picky eater even liked it! This is a very cheap and easy way to make potato soup.

Provided by KaraRN

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

6 medium potatoes, peeled and diced
5 cups water
1 (10 3/4 ounce) can condensed cream of celery soup
2 cups milk
1/4 cup chopped fresh raw onion (optional)
1/8 teaspoon ground red pepper (optional)

Steps:

Peel and dice potatoes (the smaller you dice, the faster they cook).
Place in pan with enough water to cover potatoes.
Cover and cook potatoes until done.
Drain water and return to pan.
With a potato masher, mash 1/2 of the potatoes (this will serve as your thickener).
Add cream of celery and milk. Stir and heat on low, stirring frequently until desired temperature is reached.
Serve with fresh chopped onion and a sprinkle of ground red pepper if desired. (this really makes it yummy).

UNBELIEVABLY EASY POTATO SOUP

Unbelievably Easy Potato Soup image

Don't let the sparse ingredient list fool you. This is a recipe that's so easy to make yet so delicious that everyone inhales it. My mother was raised on this soup and she served it often to us. My grown daughters now demand it when they are home. To this day, entering the house on a cold day and smelling this soup is the most comforting, delicious aroma imaginable. It's also non-fat if you use skim milk. (But I like half-and-half, myself!)

Provided by Vina7737

Categories Potato

Time 30m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 large potato, per person
1/4 cup chopped celery, per person (include leaves)
1/4 cup chopped onion, per person
1/4-1/2 cup half-and-half or 1/4-1/2 cup cream
salt and pepper, to taste

Steps:

Peel and cube potatoes.
Put in a saucepan along with the onions and celery.
Add water, but don't quite cover the vegetables.
Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
(It will take a lot of salt!).

BACK-TO-BASICS EASY POTATO SOUP

Back-to-Basics Easy Potato Soup image

Only 6 simple ingredients and you have this rib-sticking vegetarian potato soup. It's super creamy (no cream or roux necessary) and comforting - yet SO easy to make!

Provided by Kare for Kitchen Treaty

Categories Soup

Time 35m

Number Of Ingredients 8

Ingredients

4-5 medium russet potatoes (about 3 pounds) (peeled and diced; about 6 cups diced))
1 medium onion, diced (about two cups diced)
2 stalks celery, diced (about 1 cup diced)
1 carrot, peeled and diced (about 1/2 cup diced)
1 cup milk (2% dairy milk or unsweetened plain almond milk are both great)
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1/4 cup chopped fresh parsley (optional)

Steps:

To a 4-quart or larger dutch oven or soup pot, add the potatoes, onion, celery, and carrots. Add water to approximately 1/2 inch below the top of the vegetables.
Set on stove and turn to high.
Bring to a boil. Reduce heat to low and cover. Simmer until all of the vegetables are soft, stirring occasionally - about 20 minutes.
Using a potato masher, carefully mash most of the soup (it's going to be hot!), leaving a few chunks for texture.
Stir in the milk and the parsley. Add 1 teaspoons salt and 1/4 teaspoon pepper. Taste and add more salt and pepper if desired. (I usually add about one more teaspoon of salt - potato soup takes a lot of salt! But you may wish to use less. Or more!)
Serve. The soup will thicken as it cools.
To store, refrigerate in an airtight container. Reheat in soup pot. If the soup is very thick upon reheating, it can be thinned out with some water.

Nutrition Facts : ServingSize 2 cups, Calories 228 kcal, Sugar 7 g, Sodium 648 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 46 g, Fiber 4 g, Protein 7 g, Cholesterol 6 mg

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