Since it’s Fall and the temperature in Southern California is starting to cool down. I thought I’d make a yummy pot of our favorite soup. I have to confess I’ve only made potato soup one other time and it was not a pretty sight. My husband and I usually head to our nearest Outback for a bowl of their potato soup and an order of Coconut Shrimp to share. But, this time around I searched for a simple recipe and found an easy one from Now, I made a few tweaks to her recipe which I are include in my notes below. I’m sure if you follow her recipe it will taste just as delicious as my version, enjoy!



  • 4 baked potatoes

    I used about 10-12 small red organic potatoes. I boil them instead of baking, which made this a one-pot meal for the win!

  • 12 slices of center cut bacon

    We like turkey bacon, so I usedย Apple Gate’s Turkey Bacon made from thigh meat

  • 2/3 cup butter
  • 2/3 cup flour

    I used Trader Joe’s Gluten Free All-Purpose Flour

  • 6-8 cups of milk

    I ended up using 5ish cups of Almond Milk, the ish part was added at the end because the soup was a bit thick

  • 8-10ย sprigs of chives

    I did not use chives, these tend to go to waste in our home so I didn’t bother

  • 1 1/4 cup shredder mild cheddar cheese

    We had the Trader Joe’s Mexican Blend in the fridge

  • 1 8 ounce container sour cream

    Anytime a recipe calls for sour cream, I always use plain Greek yogurt. It’s way better for you and taste just as good, I promise! I ended up using one 5oz yogurt

  • salt & pepper to taste

    Used both and some Tony’s seasoning. I recommend taste testing the soup while cooking



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