It has been very cold recently, and it feels like the weather changed from extremely hot to freezing. Although we need to get used to the change in weather, it has been quite chilly. Tonight we decided to make potato soup since we had potatoes in the house. For some reason, on the coldest day of the year, we did not have a lot in our pantry, we had to be creative, and I wasn't going out in the cold!! This soup is easy to make and can be finished in 30 minutes, especially if you cook the potatoes the day before or in the air fryer (check out the air fryer potato soup). We saved potato skins for a snack, so we had all the potato pulp available for soup. Oh, by the way, the hardest part of making this soup is baking the potatoes.
Potato Soup
During fall and winter, we make soup almost weekly. Our focus is on cutting calories while maintaining flavor. Soups are enjoyable and flavorful while on a diet. This potato soup is creamy and flavorful, using 1% milk to cut back on calories compared to traditional cream-based recipes. Check out our other soup recipes in our Soup Season Post
How did we make this potato soup?
Making this super easy soup for a cold Evening? We suggest Bake the potatoes a day or two before making the soup or air frying the potatoes. When the potatoes are done, cut them in half long ways, scoop out the pulp of the potatoes, and place it in the refrigerator.
When making potato soup, sauté onions and garlic. Add flour, milk, and potatoes. Heat the milk over medium-high heat until it is thickened and starting to bubbly, then stir in the cheese. That's it the soup is done!!!!
The soup is ready in just a few minutes, and it will warm you up from head to toe!!!
Potato Skins
After removing the potato pulp from the potato soup, place the potato skins back in the oven for about 10 minutes or until they are crispy. Then, sprinkle cheese on them and return to the oven until melted. Finally, top with bacon bits and green onions for delicious potato skins. This will be some of the best potato skins ever!!!!
TIPS:
- Use 1% milk. The cream isn't necessary and using 1% milk it saves wasted calories.
- Measure the amount of cheese you placed on the top of the soup.
- Air Fry the Potatoes. Takes less time to cook the potatoes.
- Put the leftover soup in a container for lunch the next day.
- Make crispy Potato skins for a snack.
Looking for something else? You might also enjoy these recipes.
- Cheesy Crispy Potato Skins - Delicious, crunchy Potato Skins are easy to make at home! Create a healthier version of a favorite appetizer with less oil.
- Spicy Chicken Chili - Chicken chili is delicious, with a ton of flavor and a nice spicy kick. If you're looking for an easy-to-make, lower-calorie chili, this is the recipe for you!
- Chicken Tortilla Soup - Low fat, high flavor, yummy chicken tortilla soup will warm you up and put a smile on your face. It's easy to make and is another way to use leftover chicken.
- Soup Season - A Roundup of Soup Recipes
Homemade Potato Soup Recipe
A Few Things We Use
Ingredients
- 2 Large Baking Potatoes
- 1 Tablespoon Olive Oil
- 2 teaspoons Course Sea Salt
- 2 Tablespoon Butter
- 6 Green Onions (Spring Onions) Chopped
- 1 Large Clove Garlic Minced
- 1 Tablespoon Flour
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 4 Cups Milk We used 1%
- 5 Ounces Cheddar Cheese Sharp Cheddar is also good
- 4 Slices Bacon or use Bacon Bits
Instructions
- To make baked potatoes, preheat your oven to 375 degrees. Start by washing the potatoes and pricking them a few times with a fork. Then, rub some olive oil on the potatoes and sprinkle some coarse salt over them. Place the potatoes in the oven and bake them for 1 hour to 1 hour 20 minutes. You'll know they're ready when the skin is crispy and you can easily insert a fork into the potato. That's all there is to it!
- After letting the potato cool, cut it in half lengthwise and scoop out the pulp. NOTE: If you want potato skins as a snack, place them back in the oven for 10 minutes. Add cheese and melt it, then top with bacon and green onions.
- Cook the bacon by placing it on a foil-lined baking sheet and cook in the oven at 375 degrees for 15 minutes or until it's done to your desired crispness. Alternatively, use bacon bits.
- Over Medium heat - Melt the butter in a saucepan and add ½ of the chopped green onions, the minced garlic, salt, and pepper. Cook for about 30 seconds to one minute. (Reserve ½ the onions for topping on the soup)
- Stir in the flour and pour in all the milk. Heat until the milk is thick.
- Break up any large chunks of potatoes. Mix the potatoes into the milk.
- Stir in half of the cheese, about 2 ½ ounces. Heat until the cheese is melted.
- Serve this with toppings like bacon bits, cheese, and green spring onions.
- Enjoy!!!
Please let us know what you think