Potato Soup with the Works – Budget-Friendly Version

This version of one of our winter favorite soups, is even more budget friendly. You can make it for $10!


  • 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)

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