I made this delicious potato soup the other day and I wanted to share with you all! I could kick myself for not taking photos but I have included the link to the original recipe below so you can see what it looks like. (It looks like you would expect it to look, in my opinion.) You can print it out and save it because trust me, you will want to try it!

My mom used to make a potato soup that was just water, potatoes, onion, milk and salt and pepper. It was HORRID. It wasn’t thick at all. Bland. Blech! Well, I’m telling you, this recipe is NOT my mother’s potato soup!

I recently got an Instant Pot and have been trying to cook something once or twice a week. Most things have come out pretty damn good, which to me is surprising. One thing I wasn’t thrilled with was the Mongolian Beef. It looked and smelled good but there wasn’t enough water in the pot and it was slightly dry and near the burning point. Oh, well. Noted for next time. I’ve also tried to make long grain rice in the damn thing (more than once) but I have to conclude that I am just not destined to make good rice, no matter what. I have never been able to make rice unless it was instant so I’m going to stick with what I know. Specifically, Boil-In-Bag Instant rice. Easy peasy.

Back to the potato soup…

I changed the recipe just a tad because I didn’t have any yellow onion. All I had was red onion and scallions. I didn’t want a lot of onion in it anyway. So, I used a little dried onion and sauteed it in a little more butter than the recipe called for; just enough for it to become fragrant. I added the garlic and sauteed it quickly so as not to burn it and give my soup a nasty flavor. I also used waaaaaay less salt than the original recipe called for. I thought 1 1/2 teaspoons sounded like an awful lot, and the recipe does say to taste. So, anyway…

When the potatoes were finished, I added the milk slurry, but after cooking a little more, it still looked like it was way too brothy. I thought, why not mash the potatoes? – not all of them, just a few smooshes with the potato masher, to help thicken it up. MISTAKE. I didn’t realize the potatoes would fall apart with further cooking – but the soup still had chunks of potato when finished and was absolutely to die for! There’s a slow cooker recipe as well as the Instant Pot recipe, and I’m sure you can make a pretty good version on the stovetop, too!

With toppings of crumbled bacon, cheddar cheese, and scallions, the soup was delish! The recipe is here over at Belle of The Kitchen. I hope you’ll try it. It’s easy and yummy! I’ve yet to try any of her other recipes, but there are a few I’ve got on my list for later!