Cheap Potato Soup

This creamy potato soup is pure cozy heaven in a bowl, loaded with tender potatoes, crispy bacon, and all the cheesy goodness you could want.

What makes this soup special is the perfect balance of textures – from the velvety-smooth base to those perfectly-cooked potato chunks that practically melt in your mouth. Plus, that smoky bacon flavor infuses every single spoonful.

Ingredients

For the Base:

• 4 oz. bacon ($1.37)
• 1 yellow onion, diced ($0.32)
• 4 cloves garlic, minced ($0.32)
• 3 Tbsp butter ($0.33)
• 1/4 cup all-purpose flour ($0.03)
• 2 cups chicken broth ($0.26)
• 2 cups whole milk ($0.40)
• 2 lbs. russet potatoes, peeled & diced ($1.20)

Seasonings:

• 1/2 tsp smoked paprika ($0.05)
• 1/4 tsp cayenne pepper ($0.02)
• 1/2 tsp salt (or to taste) ($0.02)
• 1/4 tsp freshly cracked black pepper ($0.02)

Toppings:

• 1/2 cup sour cream ($0.37)
• 4 oz. cheddar cheese, shredded ($1.15)
• 3 green onions, sliced ($0.30)

Steps

1. Cook bacon in a large soup pot over medium heat until crispy. Remove with slotted spoon, leaving grease behind.
2. Add diced onion and minced garlic to bacon grease, cooking until onions are translucent.
3. Stir in butter and flour, cooking for 2 minutes to make a roux.
4. Whisk in chicken broth and milk until smooth.
5. Add potatoes, bring to boil, then reduce heat and simmer 15 minutes until tender.
6. Mash potatoes to desired consistency.
7. Season with paprika, cayenne, salt, and pepper, then stir in sour cream.
8. Serve hot topped with bacon, green onions, and cheese.

Smart Swaps

• Use cauliflower for 1/3 of the potatoes to reduce carbs
• Substitute milk with unsweetened almond milk to cut calories
• Try turkey bacon to reduce fat content

Make It Diabetes-Friendly

• Replace potatoes with 50% cauliflower (reduces carbs by 24g per serving)
• Use unsweetened almond milk (reduces carbs by 12g per serving)
• Add 1 cup diced celery for fiber without carbs
• Serve in 1-cup portions paired with protein
• Consider eating as part of lunch rather than dinner

Pro Tips

• Cut potatoes in uniform sizes for even cooking
• Don’t overmash – some chunks add great texture
• Make extra bacon for topping throughout the week
• Freeze individual portions in airtight containers for up to 3 months