Potato Soup

Didn't quite cook potatoes long enough - but still very tasty 😋

This recipe is very easy once the prep is complete. This is the second time I have made it. The first time I used southern style hashbrowns (thawed) that needed used up. It turned out great like that. This time I used the russet potatoes the recipe calls for. The only thing I changed was adding garlic and some paprika. I served with some ham I had left in the freezer from Christmas and toasted bread.

I've been cooking this for years. An absolute favourite in our house. We serve with topped cheese and Jalapeño or red pepper flakes. No changes otherwise to the recipe besides plain yoghurt when sour cream is unavailable.

I used the wrong potatoes, but it turned out well. I would personally add a few more herbs/spices next time though.

Great for a last-minute meal idea. I had some potatoes I needed to use up and with the cold weather. This was an excellent choice. Many potato soup recipes require specific ingredients. This one requires only the basics. I did add in some cooked bacon slices. 🥓 ~Delicious~Easy To Fallow Instructions~

We used 4 chicken bouillon cubes and put them in with everything else. We added small bites of ham from Thanksgiving we had frozen, it made it even better. Despite our potatoes being tiny they didn't break down that much even after 25 minutes but I still enjoyed it. Husband absolutely loved it. We put some leftovers in some freezer bags so later down the road we will see how it turned out.

We lightened up the recipe a bit and used reduced sodium chicken broth, low-fat plain Greek yogurt instead of the sour cream and upped the amount of veggies (carrots, onions and celery). We also used turkey bacon. It tasted delicious and hit the spot on a cold winter night. Also kid approved! Lots of leftovers!

I cooked it in my instant pot for 40 minutes, then added the thickener. I used my immersion blender to make it completely smooth. Topped with cheese and bacon bits.

Made with beef bone broth instead A+++

Great recipe. We added a bit of Lowery's seasoning salt to the top and it was delicious. This recipe is easy to adapt to the instant pot as well. Just saute your onions, celery, and carrots in the IP while you cut up your potatoes. Add the rest of the ingredients minus the rue and cook on soup setting for 10 minutes. Release pressure and add rue. You can set the IP to saute for a couple minutes to help it thicken. Then switch back to keep warm and it's done.