Ultimate Budget-Friendly Creamy Potato Soup That Actually Tastes Rich
Creamy potato soup doesn’t have to drain your wallet or take all afternoon to make. This one-pot wonder delivers restaurant-quality comfort in under 45 minutes for less than $2.50 per generous serving.
KEY INFO
Total Cost: $6–$10 for entire recipe
Cost per portion: $1.50–$2.50
Ingredient breakdown per serving:
• Potatoes: $0.25
• Vegetables (onion, carrot, celery): $0.15
• Broth: $0.30
• Milk/cream: $0.25
• Flour: $0.05
• Cheese: $0.55
• Bacon (optional): $0.50
• Seasonings: $0.10
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4-6
Difficulty: Easy (perfect for beginners)
Price level: Inexpensive with “worth it” upgrades
Dietary tags: Vegetarian option, contains dairy and gluten (easily adaptable)
EQUIPMENT NEEDED
Essential tools:
• Large stockpot or Dutch oven
• Chef’s knife
• Cutting board
• Potato peeler
• Measuring cups
• Wooden spoon
• Ladle
Money-saving alternatives:
• Use a large fork instead of potato masher
• Hand whisk works instead of immersion blender
• Any large pot works if no Dutch oven
INGREDIENTS
Main components (serves 4-6):
• 2 lbs (900g) russet or gold potatoes, peeled and diced
• 1 medium onion, diced
• 2-3 celery stalks, diced
• 1-2 carrots, diced (adds natural sweetness)
• 3-6 bacon slices, chopped (skip for vegetarian)
• 4 cups low-sodium chicken broth (or vegetable broth)
• 1½ cups whole milk (or half-and-half)
• ½ cup heavy cream (or extra milk to save money)
• ¼ cup all-purpose flour (cornstarch for gluten-free)
• 1 cup sharp cheddar cheese, shredded
• ⅓ cup sour cream (optional but adds richness)
Seasonings:
• 1½ tsp salt (adjust to taste)
• ½ tsp black pepper
• 2-3 garlic cloves, minced (optional)
• ½ tsp dried thyme (optional)
Budget substitutions:
• Water + bouillon cubes instead of broth
• All milk instead of cream
• Ham ends instead of bacon
• Skip cheese for dairy-free version
METHOD
1. Cook bacon in large pot over medium heat until crispy, about 5-7 minutes. Set aside half for garnish, leave 1 tablespoon fat in pot.
2. Add onion, celery, and carrot to bacon fat. Cook until softened, about 5 minutes. Add garlic if using, cook 30 seconds more.
3. Sprinkle flour over vegetables. Stir constantly for 2 minutes to cook out raw flour taste.
4. Slowly pour in broth while stirring to prevent lumps. Scrape up any browned bits from bottom of pot.
5. Add diced potatoes and bring to gentle simmer. Cook 10-15 minutes until potatoes pierce easily with fork but don’t fall apart.
6. Reduce heat to low. Stir in milk and cream. Simmer gently 5 minutes – don’t boil or dairy will curdle.
7. Use potato masher to mash about half the potatoes for chunky texture. Or blend with immersion blender for smoother soup.
8. Remove from heat completely. Stir in shredded cheese until melted. Add sour cream if using.
9. Taste and adjust salt and pepper. Serve immediately with reserved bacon and extra cheese.
CRUCIAL TIPS
Money-saving secrets:
• Buy potatoes in 5-10 lb bags – much cheaper per pound
• Use milk instead of cream – potatoes provide natural thickness
• Grate your own cheese – pre-shredded costs twice as much
• Make double batch – freezes beautifully for future meals
Success guaranteed:
• Cut potatoes uniformly so they cook evenly
• Never boil after adding dairy – keeps soup silky smooth
• Taste before serving – potatoes absorb salt differently each time
• Add cheese off heat – prevents stringy, separated soup
Storage instructions:
Refrigerate up to 4 days in covered container. Freeze up to 2 months (may lose some creaminess but still delicious).
Reheating:
Heat gently on stovetop, stirring frequently. Add splash of milk if too thick. Microwave in 1-minute intervals, stirring between.
Common mistakes to avoid:
• Overcooking potatoes until mushy
• Adding cheese while pot is too hot
• Not cooking flour long enough – leaves chalky taste
• Boiling dairy – causes curdling
Easy variations:
• Vegetarian: Skip bacon, use vegetable broth and butter
• Gluten-free: Replace flour with cornstarch slurry
• Vegan: Use plant milk, nutritional yeast instead of cheese
• Extra veggies: Add corn, spinach, or leftover roasted vegetables
• Spicy kick: Add diced jalapeño or cayenne pepper
Scaling tips:
Double recipe easily for meal prep. Halve all ingredients for 2-3 servings. Large slow cooker works too – cook on low 4-6 hours.
I’ve been making this creamy potato soup for over a decade, and it never fails to satisfy. The secret is using the potatoes themselves as your thickener – you need less dairy than most recipes call for.
When I started EatHealthier.co.uk, this was one of the first recipes I perfected because it proves healthy, comforting food doesn’t have to be expensive. The combination of starchy potatoes and just enough cheese creates incredible richness without breaking the budget.
This soup tastes like you spent hours in the kitchen and used premium ingredients. Your family will never guess it cost less than a single bowl at most restaurants.
