Made with simple ingredients, this Potato Soup is nutritious, flavorful and perfect for busy weeks!
I realize that some of you may be approaching the end of soup weather, but it’s been raining here for pretty much 5 days straight and to me, rain = soup weather. Plus, I happily eat soup year round, but that’s a whole other thing.
Anyways, I wanted to pop in and share this Potato Soup recipe with you guys because I’ve made it several times over the past few weeks.
When I first made this soup, I intended to just make it with white potatoes, but I didn’t have enough of them so I had to throw in a sweet potato. It ended up turning out well so I keep making it like that, but you could use all white potatoes or all sweet potatoes if you wanted to!
Here’s how you make it:
You could easily make it vegetarian by omitting the bacon, but I think it adds great flavor!
PS. If you like sweet potatoes, be sure to check out my favorite Curried Sweet Potato Soup!
This potato soup is made with two kinds of potatoes and makes a great, nutritious option for lunch or dinner!
- 2 strips bacon, diced
- 1 orange or red bell pepper, diced
- 1/2 cup onion, diced
- 2 pounds potatoes, peeled and chopped (I use 2 russet, 1 sweet potato)
- 1.5 cups chicken or vegetable broth
- 1.5 cups milk (I use skim)
- 3/4 cup grated cheddar cheese
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- In a large dutch oven or pot, saute bacon, peppers, onions and potatoes for 5-7 minutes over medium heat.
- Add broth and milk and bring to a boil.
- Reduce heat and let simmer until potatoes are tender (15-20 minutes).
- Use an immersion blender (or regular blender) to puree. Feel free to leave some chunks if you'd like.
- Add cheese and spices and stir until melted.