Creamy potato soup is the best homemade frugal meal to serve your family when you want comfort food. Use up leftover mashed potatoes! Try it tonight.
Soup is just about the perfect frugal meal, isn’t it?
It’s easy to put together, and it always brings back memories. Which is why it’s such a great comfort food.
If you’ve been searching for ways to feed your family on the cheap, you’ll definitely want to add this potato soup to your meal plan.
It’s so delicious that your family won’t even realize you’ve served them a meatless meal.
And potatoes are always cheap…and pretty easy to keep on hand. (They last a long time if you keep them in cool, dark storage like a pantry or potato bin like this one.)
Frugal Potato Soup Recipe
Need to Save On Your Food Budget?
You’ll definitely want this list of groceries that will feed your family for a week for just $75!
Using Up Leftover Mashed Potatoes
One thing I love about this particular potato soup is that it uses a combination of cut up potatoes and mashed potatoes.
So if you have leftover mashed potatoes, you can definitely put them to use in this recipe.
If not, just boil your potatoes and mash half of them. Easy peasy.
Also works great with leftover baked potatoes!
Use whatever toppings you have on hand to keep this a frugal recipe.
If you have leftover chopped bacon (haha, leftover bacon, like that’s a thing), use it here. (Aldi sells little bags of real bacon bits that I love for things like this. Super cheap, too.)
Chives, cheese (just about any kind will do), a dab of sour cream, all of these will be yummy.
Anything you put on a baked potato will taste good on this soup.
If you have a huge batch, eat up the leftovers in the next few days. Like most soups, it only gets better as it sits in the fridge.
(Just don’t push it to the back and forget it. It’s not delicious when it’s a science experiment.)
You can’t freeze potatoes, so don’t try it with this soup.
And canning soups like this with milk in them is also a bad idea.
So try not to make a batch bigger than you’ll actually eat. (My kids fight over the leftovers, though.)
The Potato Soup Recipe
Just want the recipe already?
Well, here it is. 🙂
- ⅓ c diced celery
- ⅓ c diced carrot
- ¼ c diced onion (or 1 T onion flakes)
- 2 T butter
- 2 T all purpose flour
- 4 c milk
- 2 chicken bouillon cubes
- 2 T fresh parsley (or 2 t dried parsley)
- ½ t salt
- ½ t seasoned salt
- dash cayenne pepper
- 6 medium russet potatoes, peeled and cooked
- toppings of your choice (bacon, cheese, chives, etc)
- In a Dutch oven, melt butter and saute celery, carrots, and onion until tender.
- Add flour and blend until smooth.
- Gradually add milk. Cook and stir until thick and bubbly.
- Add bouillon cubes, parsley, salt, seasoned salt, and cayenne pepper.
- Simmer for 20 minutes, stirring often.
- Cube half the potatoes and mash the other half. (Or use leftovers!)
- Add cubed and mashed potatoes to the soup.
- Simmer for 20 to 25 minutes, stirring regularly,,until hot and thick.
- (If it gets too thick, add more milk.)
- Add your favorite toppings.
I usually at least double this recipe. It’s very forgiving (as long as you stir it frequently). If it gets to thick upon cooking, just add more milk.
Keep this delicious potato soup recipe on hand for a great way to stretch your grocery budget.
Don’t forget about your frugal grocery shopping list!