Easy Potato Soup
This potato soup recipe is so easy to make. Â It is one of my favorites and is flavorful and fulling. Â It is great for busy people or to make when you are sick and don’t have that much energy to make anything. Â In this recipe, I use chicken bullion powder, but you can substitute with beef or vegetable bullion. Â You can also adjust to your liking to make the broth thick or more liquidly. Â The potatoes just melt in your mouth and are so comforting. Â So give this recipe a try as a meal or a meal starter.
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Ingredients
- 5-6 medium russet potatoes peeled and cut into chunks
- 4 1/2 -5 cups of water
- 2 Tablespoons of Caldo de Pollo Chicken Bullion
- 1/2 tsp coarse black pepper or to taste
- 1 stick of butter
- 1 tbsp all-purpose flour optional, for thickening
- 2 teaspoons of dried parsley flakes
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Supplies
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Instructions For Easy Potato Soup
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Place the peeled and chopped potatoes in a large pot and add water just to cover or 4-6 cups.
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Add chicken bullion powder, dried parsley flakes, and bring to a boil over medium-high heat. Reduce heat to medium and simmer uncovered for about 15–20 minutes, or until potatoes are fork-tender.
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Stir in black pepper and butter. Allow butter to melt and gently stir to combine, slightly breaking some of the potatoes to thicken the broth.
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If a thicker consistency is desired, sprinkle flour evenly over the potatoes and stir gently until blended and broth thickens slightly.
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Taste and adjust seasoning. Serve hot as a hearty side dish.
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Notes
- For added flavor, stir in a splash of milk or cream at the end, or top with chopped parsley or crumbled bacon.
- Store in an air tight container for up to 4 days in the refrigerator.
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