This is a fairly easy organic potato soup recipe that doesn't take too long to pull together.
It's a combination of a few different recipes I've come across through the years and soooo delicious!
Homemade Organic Potato Soup Recipe
Ingredients
- 6 Tablespoons butter, pastured butter has the most nutrients
- 1/2 of a large onion, chopped small
- few cloves of garlic, chopped (optional)
- 2 cups chicken broth, homemade bone broth is best (I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.)
- 1/2 – 2 cups milk or cream, depending on how much soup you want when you're done, this is flexible
- 1/2 cup sour cream, optional
- sea salt and pepper to your taste
- 1/2 – 1 teaspoon garlic powder – or even more if you love it like we do
- More herbs to your taste: sprinkle some paprika, thyme, parsley, etc., it's a very flexible recipe!
- 1 cup or more (whatever you have) of ham, chopped small – this is a great recipe to use up leftover ham, or use cooked and crumbled bacon on top – meat is optional, though. I make it without sometimes. (Here's where to get safe pastured meats online if you don't have a good local source.)
- 4 organic medium-sized potatoes (medium sized potatoes are about a half-pound each, so about 2#), cleaned and chopped into bite-sized pieces, any kind of potato is fine.
- Big handful of carrots, chopped
- 2 stalks celery, chopped into whatever sized pieces you like
- 1/2 cup flour (or leave this out if you want a grain-free soup, this just makes it thick and creamy) — einkorn flour is my favorite.
- Optional for the top: More sour cream, shredded cheese, chopped green onions or chives, and crumbled pieces of bacon
Instructions
Melt butter in a large saucepan, add onion and garlic and cook on low to medium heat until they just start to become golden brown. Add the flour and cook for a few more minutes, being careful that it doesn't burn. Add chicken broth slowly and keep whisking. (If you add the liquids in too fast it won't be as thick in the end.) Stir in milk or cream slowly (add extra depending on how much soup you want to end up with). Steam or boil potatoes, carrots, and celery in a separate pan until a fork can go through them, and then add them to the soup.
While continuing to stir, add in the bacon or ham (if you are using them), plenty of salt and pepper, garlic powder, and other herbs as desired – getting this step right is the key to great flavor, so taste test.
Serve and enjoy. Toppings not only make it taste yummy, but make it look pretty, too. You can add sour cream, shredded cheese, chopped green onion or chives and crumbled bacon.
You can easily double or triple this for a big crowd and keep warm in a crock pot until it's time to serve.
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More you might like:
- I made some homemade rolls to go with the soup – yum!
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betsy g says
When you say 4 potatoes… it’d be helpful to know more info. How many pounds? Are they large potatoes? small? does it matter what kind of potato? Sorry, i’m kind of an amature cook.
KitchenKop says
Hi Betsy,
I updated the recipe too, but I’ll add it here:
4 organic medium-sized potatoes (medium sized potatoes are about a half-pound each, so about 2#), cleaned and chopped into bite-sized pieces, any kind of potato is fine.
Any other questions, let me know! 🙂
Kelly