The Amazing Potato Soup Experience





Introduction: The Amazing Potato Soup Experience

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This is an adaptation of the soup my mother made when I was a kid.  It is and was the one soup that everyone liked.  My husband says it's not soup, it's an "experience."  Potato, cheese, bacon, sour cream, and green onion in a bowl; warm and good.  Because it's thickened with instant mashed potatoes, it's also gluten free.  It's actually quick to prepare, as far as soup goes, and can be made in under an hour.

This makes approximately 3 quarts soup.

Step 1: Ingredients

8 strips bacon, cut into 1" pieces
1 medium onion, diced
4 cups water, chicken stock, or beer (if making gluten free select gluten free beer)
5 medium potatoes, peeled and cut into approx. 1" cubes*
1/2 teas granulated garlic
1/2 teas salt (to start, you will almost certainly need more)
2 cups milk (use all or part evaporated milk for richer soup)
1½ cup shredded cheddar cheese
instant potato flakes
1 cup sour cream
¼ cup sliced green onions

*potatoes have differing amounts of starch but this recipe utilizes potato flakes for thickening so use your favorite variety of potato or whatever you happen to have

Step 2: Bacon and Onions

In a your soup pan, cook bacon pieces until crisp.  Remove bacon and drain on paper towels.

Leave 2 Tbsp bacon grease to the bottom of the pan.  (If you are worried about using bacon grease, you can use oil or you can use a little bacon grease with oil so long as the total is about 2 Tbsp.)  Add diced onions.  Sweat the onions on low heat until they are translucent.

Step 3: Potatoes

Add the water, chicken stock, or beer to the pot and bring to a boil.

Add the garlic, salt, pepper, and diced potatoes. Simmer on low-med heat until the potatoes are cooked through.

Step 4: The Amazing Part

Add the milk and bring to a simmer on low heat.

Next, add 1 cup sour cream, reserving the rest for garnish, and stir until combined.

Add 1 cup instant potato flakes and stir to thicken slightly.

Stir in 1 cup shredded cheese, reserving the rest for garnish. Stir until cheese is melted and well-combined.

Thicken according to your preference using more potato flakes. There is somewhat of a "delayed reaction" of thickening as the dried potatoes soak up moisture.  So add flakes in small amounts and wait a few minutes between additions to check the consistency until desired thickness is reached.

Salt and pepper to taste.

Serve in bowls or mugs garnished with sour cream, cheese, bacon, and green onion..



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    This is exactly how I make mine, so I KNOW it's awesome!! My wife asks for it often in the winter. Thanks for sharing.

    I love your instrutables! You are so detailed and the pics are great!

    I might be shooting myself in the foot here, cause I plan on entering a recipe as well, but, you can actually use beer for Gluten-Free soup - Budweiser began making a gluten-free beer called "Redbridge" that is sorghum based, and it actually works pretty well for chili, beans, meats and other slow-cooker and stove top recipes.

    I wouldn't drink it all the time, but it's actually not half-bad.

    You're right, there are some GF options out there for beer to drink or use in cooking. I've had Redbridge and it's ok. It's definitely one of the most available GF beers out there. My favorite GF beer so far is Bard's. It's also a sorghum beer but it has a nice deep flavor. There's another kind I've found that is sorghum and rice (sorry, I can't remember the name) but Bard's is my favorite.

    My wife makes a soup just like this and, ohhh yeah... it is so good!

    I made some for my wife and she loved it . I am not a potato soup fan but it was good. I will make it for my anytime she wants but not for me.

    That looks delicious, and reminds me that we haven't had potato soup around my house for several months. I think we're going to have to do that at some point this week!