The $10 Food Day #4: Creamy Potato Soup
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.
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 for a heartier meal, make fried egg sandwiches or serve with some bread.
- 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)
Make It A Meal
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. 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!
- 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
- 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.