The $10 Food Day #4: Creamy Potato Soup
Simple ingredients come together to make a soup that’s super creamy and delicious. This creamy potato soup recipe is part of the $10 Food Day series from Cheap Recipe Blog.
Never underestimate the deliciousness of a simple cream soup. There’s nothing fancy about about this potato soup, but complexity does not always equal deliciousness.
This soup is super creamy – without the need for dairy. While you can certainly add some half and half or cream, it’s totally optional.
How does it get so creamy? Simply by pureeing it in your blender. All of the soup ingredients are simmered until tender, cooled slightly, then transferred to a blender to puree until smooth.
Lunch: The $10 Food Day #4
This soup is the lunch portion of the $10 Food Day number four. I’ve come up with a one-day menu to feed a family of four for less than $10.
Check out these previous menus for ultra-cheap recipe ideas:
If you’re looking to make this a heartier meal without spending a lot of money, make fried egg sandwiches or serve with some bread.
The Cost: $1.70 For Four Servings
- Potatoes = $.90
- Onion = $.40
- Other ingredients (jalapeño, bouillon, spices) = $.40
Total cost of recipe = $1.70 (this doesn’t include toppings – use what you have on hand)
Add A Variety Of Toppings
While this potato soup is good on its own, adding toppings makes it crave-worthy.
I took a trip around the grocery store salad bar to pick up appropriate toppings for this soup, including bacon and shredded cheese.
I ended up topping my potato soup with bacon bits, shredded cheddar cheese, chopped tomatoes, and some diced jalapeno pepper.
Shopping tip: Some items are cheaper on the supermarket salad bar than they would be purchased individually.
Be sure to check back in the next couple of days to find out what the dinner and snack recipes are. Enjoy!
Creamy Potato Soup
To save money, buy a bag of potatoes and onions instead of purchasing them individually.
Also, it's not necessary to add milk or cream to this soup, as it is creamy on its own. But if you want a richer soup, feel free to add some milk or half-and-half.
Ingredients
- Olive oil
- 1 yellow onion, chopped
- 2 large Russet potatoes, cubed
- 1 jalapeño pepper, finely chopped
- 5 cups water
- 2 chicken bouillon cubes
- Garlic powder, to taste
- Salt and pepper, to taste
- Toppings: Chopped bacon, shredded cheddar cheese, chopped red bell pepper, chopped jalapeño peppers
Instructions
- In a large saucepan, saute onion in olive oil for 2 to 3 minutes, until onions begin to soften. Add potato, jalapeño, and water. Cook until simmering. Add bouillon cubes, garlic powder, salt, and pepper. Cook on low for 15 to 20 minutes, until potatoes are soft.
- Use an immersion blender to puree soup to a smooth consistency (alternatively, let the soup cool, transfer to a blender, and pulse until smooth). Serve soup with your choice of toppings.