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  • Writer's pictureChef Bhumika

Potato Soup

A soup that's made for this rainy season, it's as yummy as it is comforting. I say this sitting and writing my blog while it's raining outside. You can either make it vegetarian or add a bit of bacon like I did, because it really adds a good hit of saltiness and flavour to this soup.

If you love bland food like I do, you'll absolutely love this.


1 tbsp butter

1 chopped Onion

1 Finely chopped garlic

Carrots, celery, Spinach if you like

1 tbsp Flour

1 medium-sized potato, chopped

1.5 cups of water, or stock

Cheese rind, or hard parts of any cheese

(I used Cheddar and colby)

Mixed herbs

Salt and pepper to taste


  1. If you're using bacon, cook it first to render the fat. Once cooked, remove the bacon bits and continue to use the rendered fat from the pan.

  2. If you're going to vegetarian route, just start with butter in your pan and let it melt.

  3. Add in chopped onions, garlic and veggies of your choice. Add a pinch of salt to help the onions sweat, don't let them get any colour.

  4. Once the onions are soft, add flour and cook it for a couple of minutes.

  5. Add raw cubed potatoes and saute for 3 minutes.

  6. Pour in water or stock or you could also use milk. Add it little by little to maintain the silkiness of the soup.

  7. Let the soup simmer until the potatoes are tender. Add seasonings and taste. Adjust if necessary.

  8. Add the hard bits of cheeses or simply any grated cheese of your choice.

  9. Finish off with sour cream for extra tang.

  10. Serve warm.

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