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Potato Soup with the Works - Budget-Friendly Version

Potato Soup with the Works - Budget-Friendly Version


  • 3 pounds Russet potatoes, peeled and chopped

  • 4 slices bacon, chopped

  • 1 medium onion

  • 2 cloves garlic, chopped

  • 6 sprigs fresh thyme, removed from stems

  • 2 cups water

  • 2 cups milk

  • 2 cup shredded New York-style cheddar cheese

  • 2 scallions, to serve on top


In a large heavy-bottomed pot over medium high heat, cook bacon until golden brown then remove the bacon to a paper towel lined plate.  Add onion and garlic to the bacon fat, cook until tender, about 4-5 minutes.  When the veggies are tender, add in the thyme, salt and ground black pepper.  Add potatoes, stock, and milk to the pot and bring the liquids up to a bubble.  Reduce the heat to medium and simmer the potatoes until cooked through, about 8-10 minutes.  When the potatoes are tender, puree the soup until smooth using a blender, food processor or immersion blender. Adjust the seasoning as needed with salt and freshly ground black pepper and serve the soup in a bowl or mug topped with the cheese, reserved bacon, a sprinkling of scallions.  (If your not serving the soup right away it will thicken as it get cooler so add another 1/2 -1 cup of water when warming it up to serve)