Are you craving a warm, hearty, and delicious meal without breaking the bank? Look no further! This cheap potato soup recipe is the perfect solution for a cozy night in. It's incredibly easy to make, uses affordable ingredients, and delivers on flavor – proving that healthy meals and delicious dishes don't have to be expensive. This is one of those easy recipes that's perfect for a quick dinner idea, especially when you're short on time and budget. Get ready to enjoy a bowl of homemade goodness!
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 2 pounds potatoes, peeled and cubed (russet or Yukon gold work well)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup milk or cream (optional, for creamier soup)
- Fresh parsley, chopped (for garnish)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds a flavorful base for your soup.
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Add potatoes and broth: Add the cubed potatoes, vegetable broth, thyme, and rosemary to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. You'll know they're ready when a fork easily pierces them.
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Blend (optional): If you prefer a smoother soup, carefully use an immersion blender to partially or fully blend the soup to your desired consistency. Alternatively, you can carefully transfer portions of the soup to a regular blender, blend, and then return it to the pot. Remember to vent the blender lid to avoid pressure buildup.
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Season and finish: Stir in salt and pepper to taste. If desired, add the milk or cream for a richer, creamier texture. Heat through gently, being careful not to boil.
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Serve: Ladle the soup into bowls and garnish with fresh parsley.
Cooking Tips for the Best Potato Soup:
- Don't overcook the potatoes: Overcooked potatoes can become mushy. Aim for tender but not falling-apart potatoes.
- Season generously: Taste and adjust seasoning as needed throughout the cooking process. Salt and pepper are your friends!
- Add other vegetables: Feel free to add other vegetables like leeks, mushrooms, or green beans for extra flavor and nutrients.
- Spice it up: A pinch of red pepper flakes can add a nice kick to the soup.
- Make it ahead: This soup tastes even better the next day! Store leftovers in the refrigerator for up to 3 days.
Variations:
- Cheesy Potato Soup: Stir in 1/2 cup of shredded cheddar cheese during the last few minutes of cooking.
- Bacon Potato Soup: Crumble cooked bacon on top before serving for added flavor and texture.
- Roasted Potato Soup: Roast the potatoes before adding them to the soup for a deeper, smoky flavor.
Nutritional Information (per serving, approximate):
This information is approximate and will vary depending on the specific ingredients used. This recipe provides a good source of fiber and carbohydrates.
- Calories: Approximately 250-300
- Fat: 10-15g
- Protein: 5-7g
- Carbohydrates: 35-40g
This cheap potato soup recipe is a fantastic example of how simple, affordable ingredients can create a truly satisfying and delicious meal. Enjoy this easy recipe and happy cooking!