45-Cent Potato Soup with Optional Bacon

I originally posted this recipe on my first blog a couple of years ago. Come wintertime, it’s a regular in our rotation. The fact that it’s a hugely frugal dinner is a bonus; we just love how delicious it is – not to mention how easy it is to make. Simply cook up some bacon for the meat-eaters to crumble over the top and the whole family will clamor for more – vegetarians and meat-eaters alike.

October 23, 2009

Initially I was going to round up the amount and call this 50 Cent Potato Soup, but then I remembered the rapper (aka: “Fiddy”) and wasn’t sure how a frugal soup recipe could successfully have anything to do with a guy whose big album was “Get Rich or Die Tryin’.”

And so, introducing: 45 Cent Potato Soup!

It’s super easy to whip up a pot of this hearty and flavorful soup, and it’s one of my go-to weeknight meals for that reason. It’s great comfort food for a blustery cold day, perfect with a big hunk of crusty bread. And did I mention that, by my estimation, it costs only about 45 cents per serving?

 

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45-Cent Potato Soup with Optional Bacon

Creamy, hearty, rib-sticking potato soup with optional bacon for the meat-eaters. It's so easy to make, and at less than 50 cents per serving, this easy potato soup recipe is just a winner all around.


Ingredients:


  • 4-5 medium russet potatoes, peeled and diced (about 6 cups)

  • 1 medium onion, diced (about 2 cups)

  • 1 cup chopped celery

  • 1/2 cup chopped carrots

  • 1 cup 2% milk

  • 1/4 cup chopped parsley

  • Salt and pepper

  • 1 or 2 slices of bacon for each bowl of soup you'd like to top with it, cooked, drained, cooled, and crumbled


Directions:


  1. In a large pot over medium heat, add the potatoes, onion, celery, and carrots. Add water to about 1/2 inch below the top of the vegetables.

  2. Heat on medium, stirring occasionally, until the mixture comes to a boil. Reduce heat to low and cover. Simmer for about 30 minutes, until all the vegetables are soft.

  3. Using a potato masher, carefully mash most of the soup, leaving a few chunks for texture.

  4. Stir in the milk and the parsley. Add salt and pepper to taste. The soup will take a lot of salt - I usually start with a teaspoon of kosher salt, taste, and end up adding quite a bit more.

  5. Over low heat, return the soup to a simmer. Serve topped with additional parsley, butter, bacon bits, grated cheese, or any other topping you dream up.


Adapted from Food.com


// All images and text © for Kitchen Treaty.
Comfort food on the cheap. Rap about that, Fiddy!

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.