This is a simple potato soup recipe that is not too creamy but still full of flavor. Since soup is the ultimate feel good food I wanted to make some for Jason since he has been feeling a bit under the weather lately. Wanting to make something that was easy on the stomach I chose potato soup and kept the ingredients as basic as possible without diminishing the taste. I have to admit this soup achieved that perfectly. I prefer leaving in chunks of potato but if you prefer a smoother texture you can blend the carrots and potatoes in a blender or food processor. Also feel free to add other toppings in addition to the cheese such as chives, sour cream, and bacon pieces.

I purposely made enough soup to feed an army so that I would have plenty leftover to freeze.  I am trying to fill our freezer with some healthy foods before the baby arrives and my time in the kitchen comes to a halt for a few weeks.

With the last of the cold and wintry days still upon us, the time is still right to cozy up inside with this nice filling bowl of soup.


Potato Soup

– 1 small onion, diced (about 1 cup)
– 1 cup chopped carrots
– 6 medium sized Russet Potatoes, peeled and diced (Approximately 8 cups)
– 8 cups water
– 1/2 stick butter
– 1 1/2 cups almond milk (fat free of 2% milk would work as well)
– 4 tablespoons cornstarch
– 1 teaspoon pepper
– 1 teaspoon salt
*optional* shredded cheddar cheese for topping


– Saute the onion in a skillet with some butter.
– Meanwhile, peel and dice the potatoes and carrots and add to a large pot. Add in the onions and pour in 8 cups of water
– Bring pot to a boil then reduce the heat to medium low allowing the potatoes and carrots to soften (about 30 minutes)
– In a medium sized bowl add the milk and cornstarch, mixing well, then add into the pot along with the butter, salt and pepper.
– Continue to cook on low heat allowing all the ingredients to blend, about 20 minutes, or until ready to serve.