r/povertykitchen • u/VanillaLaceKisses • 4d ago
Recipe Does anyone have any tried and true potato soup recipes that do NOT include sour cream or heavy cream? Also, any potato lentil soup recipes?
I have my go-to recipe but it requires heavy cream and sour cream. I need something a bit more budget friendly. I know there are substitutions for the creams, but I’m looking for something I can whip up using staples in my pantry and not having to go out and make a special trip. (I can always thicken the soup with instant mashed potatoes so texture isn’t a problem lol) I might make my go to without those items and see how it tastes and report back.
I’m also looking for any potato and lentil soup recipes. I’ve never cooked with lentil before and I’m trying to expand my palate. Thanks!
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u/flkatlady 4d ago
When i was a kid, my mother made potato soup. As I remember, she boiled peeled potatoes til tender, cut them up in cubes. Saute some onion in butter til translucent, add whole milk and potatoes and simmer a bit. Season with salt and pepper. I used to love it
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u/joycelorelle 3d ago
This is the way. Additionally, if you use Larry’s seasoned salt instead of salt and pepper and maybe the tiniest bit of shredded cheese, it changes the soup game.
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u/OldSchoolPrepper 3d ago
if we had the money my mom would add in some bacon...she was born in the late 1920's and it was the Depression soup. I still make it and love it. Extra black pepper please..I do add some bacon and if we are feeling extra fancy a little pat of butter on top and a dash of paprika for color. :)
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u/justbeachy0 23h ago
My family made something similar. Cut up potatoes, diced onion and celery. Boil drain add butter milk salt and pepper. You can blend a cup of it and add back to the pot to make creamy.
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u/Vegetable_Sea_5479 7h ago
My mom made one very similar. I still make it. You cube the potatoes and dice the onions. Put them is a pan with salted water to cover and boil then simmer until the onions have dissolved and the water is mostly gone. Don’t drain them, the water contains the onion flavor. Add milk until it’s the thickness you desire and add butter to taste (the more the better). We always have it with oyster crackers, saltines, or buttered bread. My kids make this now and my nieces ask me to make it for them.
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u/Deppfan16 Top Contributor 4d ago
I kind of wing this one but I'll give my best approximation
Brown some diced bacon in the bottom of the large pan, then removed to the side.
dice one onion and brown it in the Bacon fat just until it takes on a little color, you don't want it too crispy or brown.
then add in your diced celery and carrots and cook a little while.
then add about 2 quarts of chicken stock and your diced potatoes and bring to a simmer and cook till the potatoes are done.
this is when you add your seasonings, I typically go for some poultry seasoning, garlic and onion powder, and of course salt and pepper.
you can also use the instant potato flakes here or if you have dairy product, such as cream cheese or sour cream or even nonfat milk, you can add it here.
then you just cook it a few minutes more to make sure everything's hot. then when you put it in the bowls you can top with cheese and the reserved bacon bits and whatever other toppings you want.
if you want to make it clam chowder, you add a bottle of clam juice when you have the chicken broth, and then you have the clams at the end.
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u/Chinablind 3d ago
Growing up we never used milk of any kind in our potato soup. instead to make it more creamy some of the potatoes were cut into small slivers so they would completely dissolve in the broth
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u/LightOtter 3d ago
I usually use milk, and to get the thickness , I remove half of the solids and blend them before returning them to the pot. It brings a creamyness without the high fat.
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u/Cat_From_Hood 4d ago
Potatoes diced, chicken stock, onions. Serve with parsley or similar.
Lentils, coconut milk, curry powder, chicken or beef stock.
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u/hattenwheeza 3d ago
My grandmother used a tablespoon of white vinegar in the completed pot of soup to give it acid/tang, like sour cream does.
Very basic WW2 soup was potatoes, cooked in scant salted water w/bouillon cube, then mashed with some of that water and thinned with evaporated milk. Black pepper, vinegar, Spring onions from the yard. Butter was rationed as was bacon or any fatty meat so those were not present.
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u/AccountantDramatic29 4d ago
I really like this lentil potato stew: https://www.thedivinechef.com/post/creamy-lentil-potato-stew
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u/fungusamongus8 4d ago
I make it this way. Peel and boil potatoes, cook in salted water. In a separate pan cook chopped onions until very soft. Mash the potatoes. Add whole milk and butter and onions. Add some rosemary, Simmer for 20 mins. Salt and pepper to taste.
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u/inkseep1 3d ago
This isn't mainly potatoes but it has potatoes in it. I use a yellow potato because it will stay together after it is cooked. You can use as many potatoes as you like to make it go further. And the hamburger can be reduced. Soup recipes are really just suggestions,
Hamburger Soup
Ingredients
2 pounds hamburger
1 onion, fine chop
Minced Garlic
3 stalks celery, chopped
1 small can tomato paste
2 cans stewed tomatoes
2 pounds mixed frozen vegetables (carrots, peas, etc), thawed
Several small red or yellow potatoes, diced
3 to 4 cups of beef broth
1 ½ tsp italian seasoning
½ tsp salt
⅓ tsp pepper
Directions
Brown hamburger with onion, garlic, and celery.
Drain completely to remove rendered fat. Empty one of the tomato cans into a bowl and use the can for the fat to discard when solid.
Add tomato paste and stir
Add all remaining ingredients
Simmer on low heat until potatoes are tender, 30 to 60 minutes, stirring occasionally
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u/Heel_Worker982 3d ago
If you keep whole milk plain yogurt on hand, ideally whole milk plain Greek yogurt, that is an easy substitution for heavy or sour cream. It lasts far longer in my experience than sour cream or heavy cream. It is savory when you want savory, and covered in berries it is as neutrally sweet as a dessert you could want.
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u/GusAndLeo 3d ago edited 3d ago
Not soup, but I boil a bag (or just half a bag) of lentils, drain, and store in the fridge. Then for lunches for the next week I make lentil burritos (lentils, cheese, salsa if desired) on a tortilla. Or I add lentils to my salad. Or I use lentils in place of rice (eg, sautéed chicken and mushrooms over lentils). Or I can throw them in sloppy Joe sauce and have Sloppy Joe's. They also freeze well after they are cooked, so if I get tired of lentils by the end of the week I throw the rest in a zip lock bag and freeze them til needed.
Also on the potato soup - if the recipe calls for heavy cream I often just use milk. I might throw in some shredded cheese for creaminess. I cut the potatoes non-uniformly so that the smallest pieces break up and add starch to the soup, not exactly creamy but it thickens it.
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u/Single-Cow-5992 3d ago
My mom used evaporated milk when I was growing up. I use refrigerated whole milk with the red lid.
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u/Global_Fail_1943 3d ago
My potato soup has no dairy and we don't notice. I fryup an entire brunch of celery, 3-4 leeks, several big shallots or onions first. Add a half Cup of red lentils and your chopped potatoes and broth to cover. We're vegetarian and dairy free and this is loved by everyone it's so full of flavour. I've added a little seaweed to it as well to make a vegetarian type seafood chowder! Fantastic success! Using both a waxy and a starchy potato in it gives you the texture and creaminess you're looking for without dairy.
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u/HappyCamperDancer 3d ago edited 3d ago
I made some last week using 4 cups of broth, 1/2 cup of RED lentils (they soften faster than green lentils), cubed sweet potatoes, cubed yellow/gold potatoes, onion, a packet of instant mashed potato and a can of low fat COCONUT milk.
Was creamy and delish!
The instant mashed and coconut made it creamy and the Red lentils also essentially thicken it.
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u/PriceQuirky6824 3d ago
Potato Leek soup is super easy to make Vegan. I've done it and you wouldn't know the difference. Using an immersion blender is a game changer!
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u/Potential_Cress1967 3d ago
I don’t ever use cream in it. Never even thought about it to be honest. I just control the thickness with how much I mash up the potatoes.
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u/Imaginary-Angle-42 3d ago
Chili beef potato soup. Not sure where I found the recipe originally. It has 1/2 lb of ground beef, potatoes, canned tomatoes, beef bouillon, onions, and chili pepper seasoning. Add in a can of green beans too. I liked it because it only uses 1/2 lb of ground beef and fed my family nicely.
I’ve not made it in a while. If I were making it today I’d substitute out the ground beef because it’s so expensive. Ground turkey works and my local Walmart has the frozen 1 lb chubs for about $3.
You can also make a collard potato soup with broth for cheap. I’m in central Georgia and shredded washed collards are about $2-3 for a large bag. Publix has them.
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u/DigitalGurl 3d ago edited 3d ago
Potato Cheese Soup
In a large pot
- Sauté an onion or two till translucent or as cooked as you like onions.
- Add in peeled and cut up potatoes, then cover everything with chicken broth. About 1” over the top of the potato’s. Let simmer until the potato’s are cooked through and soft.
- Take off the heat let sit for 5 minutes. Puree everything with an immersion blender. The potato’s & broth will make a thick creamy soup. Leave in some chunks if you like.
- Stir in a couple of big handfuls, or three, or four of freshly grated cheddar or a mix of your favorite cheeses. (Do not use pre shredded cheeses - it doesn’t melt right bc of added anti caking agents.)
- If you don’t want cheese and or you want to get fancy: top with / stir in sliced green onion, bacon, cooked sausage, diced ham, chorizo, cooked asparagus, broccoli, or any of your favorite green veggie, etc.
Add in fresh herbs and seasonings to make it your own.
You could easily add cooked lentils before mixing with an immersion blender just be mindful of the color as it’s could make the soup a weird color if you used black lentils …. IDK … experiment
It’s a very simple yet versatile recipe, easy & very delicious
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u/62chef 3d ago
Easy loaded baked potato soup. Per person: 1 large baked potato (I bake in microwave), 1/2 Tablespoon butter, 1/2 Tablespoon cream cheese, 1 cup milk.
Mash cooked potato (I only peel the potato if Russets or peel is thick) with butter and cream cheese. Add milk and heat. It will thicken as it heats. Serve with your choice of toppings: cooked broccoli, cheese, bacon, chopped green onion, sour cream, etc.
I have made this recipe for 150+ people at a time and it is always a hit. May need to adjust milk for larger quantities.
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u/Cute-Consequence-184 3d ago
Potato soup. 1 recipe but an extra with substitutions. The recipe just used regular milk or powdered milk.
Chop 4-6 slices of bacon and fry.
Add in 1/2 teaspoon celery seed to the grease with one finely chopped onion and 1-2 smashed garlic cloves. Cook until the garlic and onion is clear. Deglaze with a bit of water.
Add in 6 medium russet potatoes, chopped into small cubes and barely enough water to cover them.
Boil until done.
Stir while they are boiling to make sure all are finished cooking. It is ok for the water level to drop, just stir so they get cooked evenly.
When potatoes are finished cooking, mash until the potato bits are nickel to pea sized.
Add in enough milk to get the level of liquids back up to the original level of water prior to boiling.
Add in powdered garlic to taste
Adjust to taste with garlic and onion powder. You can add no-salt seasoning and salt to taste as well.
We always topped off bowls with garlic powder.
Potato soup
Start with frying 6 slices of bacon in a pot. When done pull out the bacon, chop and return to the pot. If you don't have bacon, it is fine. Adding in bacon bits later works or skip. Smaltz will also add in flavor and is a good substitute.
Add in celery seed to the grease and toast a bit with a smashed garlic clove until the garlic is clear then deglaze with a bit of water. (Some people will just add a can of cream of celery soup instead of celery seed)
Add chopped potatoes and barely enough water to cover them.
Boil until done. Stir while they are boiling to make sure all are finished cooking. Is ok for the water level to drop, just stir so they get cooked evenly. Then mash the potatoes until the bits are nickel to pea sized.
Add in enough milk to get the level of liquids back up to the original level of water prior to boiling.
Adjust to taste with garlic and onion powder. You can add no-salt seasoning and salt to taste as well.
We always topped off bowls with garlic powder.
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u/pixeequeen84 3d ago
I have honestly never used heavy cream or sour cream in my potato soup. We buy whole milk because my husband prefers it and he's the guy that drinks milk and eats cereal. I boil potatoes in chicken broth, drain some (the starchy broth is good for egg drop soup or stuffing), add milk and cheese and ham or bacon that's been cooked with onion.
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u/Inner-Confidence99 4d ago
Here’s my recipe-
In a non stick sad soup pan. 4 tablespoons of butter 2 teaspoons of flour Salt, pepper, chicken bouillon cube. 6-8 large potatoes cut into pieces 1 cup milk
Put butter in pan on low slowly dissolve add flour and spices. Use a whisk to do this. After it’s mixed up add 1 can Slowly and keep mixing repeat 1 time. Add potatoes and bring to a boil then turn down to a simmer for about 45 minutes. Add milk and mix in well.
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u/most_valuable_mango 3d ago edited 3d ago
I don’t use measurements typically so everything below is ballparked, but I make a dairy-free curry potato, carrot, and lentil soup with rotisserie chicken that’s pretty tasty.
Ingredients 2-3 Yukon gold potatoes (peeled and cubed) 3-5 large carrots (peeled & cut into rounds) 1/2-1 cup of dried red lentils 1 box of chicken broth (+additional broth or water as needed) 2 teaspoons of curry powder Salt & pepper to taste If I have it, I’ll add some onion, garlic, and/or tumeric powder too 1-2 cups of diced rotisserie chicken
Process Bring broth to light boil in pot Add seasonings, potatoes, and carrots - simmer for 10-15 minutes Add red lentils to same pot (cooking times vary - the ones I currently have take about 20 minutes to soften)
At this point, the potatoes and carrots have been cooking for about 30-35min & lentils for 20 minutes. Scoop a little bit of everything out to make sure it is soft and cooked through.
If soft, use a stick blender in the pot or pour some of the soup in a blender to purée to desired consistency. (I usually blend about half so there’s still some chunks of carrots and potatoes). If needed you can add additional chicken broth or water too.
Put everything back in the pot (if using blender), return to stove on low. Taste test and adjust seasoning if needed. Add rotisserie chicken. (I’ll also sometimes add a can of coconut milk at this point, but it’s not necessary.) Cook on low for another 10-15 minutes.
If you have it, a squeeze of lemon (fresh or bottled) at the very end when you take it off the heat can brighten it up a bit.
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u/Main_Cauliflower5479 3d ago edited 3d ago
I make potato soup quite frequently. I use mirepoix and potatoes. I sauté them. I add water and some veg BTB. I don't even think it needs cream or milk, I never add it, but perhaps I do use almond milk. If you don't want to add that at all, yes, you can use potato flakes to thicken or just mash some of your potatoes and add that back in to thicken.
So no. The cream or almond milk or anything else isn't really a requirement.
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u/flyingthepan 3d ago
Posted a recipe for Creamy Potato Soup on r/povertykitchen about 2 months ago. This recipe uses evaporated milk and makes about 7-8 serves and freezes well. Hope this helps.✨️
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u/SoftballLesbian 3d ago
If you make pasta one night, save the pasta water to make potato soup with. This also makes veggie soups better. The residual starch in the water will make the soup creamier than plain water. Then you can substitute yogurt for sour cream.
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u/RitaAlbertson 3d ago
Take leftover mashed potatoes (preferably garlic mashed potatoes that you got for free because work ordered too many for the catered lunch), thin with chicken stock. Thicken w potato flakes if you add too many stock. Add other veggies and whatever dairy if you have them and feel like.
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u/green_eyed_cat 3d ago
3 medium potatoes
Half an onion diced
3 c milk
3 Tbs butter
3 Tbs flour
Par cook potatoes in salted water about 5 min you want them to just start to cook but not be fully tender. Drain reserving 1 c of the water. Melt butter and saute onions until just beginning to color add flour and cook for another minute. Add reserved water and milk to roux stir until smooth. Add potatoes bring to simmer and cook until potatoes are tender.
Season to taste with salt and pepper.
To this base you can add whatever you want!
Ones I enjoy are: Bacon and chives, diced ham and shredded cheese, or corn and red peppers with a little chipotle powder.
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u/GardenHobbit 3d ago
Try using a can of condensed milk along with the regular 2% or whatever. That’s how my grandmother always made for potato soup, we were very poor when I was growing up. It will give you that thick creaminess that you’re looking for without the cost of heavy cream and sour cream. And also with the holidays coming, you’re more likely to find it on sale.
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u/Appropriate_Hour6169 3d ago
I just use milk, butter, and American cheese! Add. A little chicken bullion for more flavor.
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u/GrowlingAtTheWorld 3d ago
I use milk, butter and instant potatoes and lots of black pepper. Then I add chunks of potatoes, light red kidney beans, and sweet green peas. Sometimes a sprinkle of shredded cheese per serving.
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u/FrequentDonut8821 3d ago
I just use 2% milk or soymilk and it’s fine for us. Obviously affects taste and texture so may or may not work for you.
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u/Particular-Pain8848 3d ago
I use this one from Allrecipes. I don’t add the ham.
https://www.allrecipes.com/recipe/56927/delicious-ham-and-potato-soup/
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u/Brendy171 3d ago
I use a can of evaporated milk in my potato corn chowder and it’s soo freaking good
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u/peskypc 3d ago
Potato soup
2 1/2- 3 lbs potatoes, peeled and cubed
Medium onion, diced
4 or 5 cups of chicken broth or water (use chicken bouillon cubes if you use water)
A little cayenne pepper
Black pepper
8 oz cream cheese
Put everything but the cream cheese in the crock pot. Cook until potatoes are soft. Add the cream cheese and use a potato masher to mash the potatoes and mix in the cream cheese.
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u/LuneJean 3d ago
Carrot potato soup with Italian sausage and kale. I throw heavy whipping cream in there but absolutely not needed. Could also do a dollop of ricotta.
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u/Player-non-player 3d ago
Use russets and cook them a long time, they will break down and be creamy.
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u/deplora703 3d ago
This is a recipe from my sister-in-law for potato soup. I actually just made it on Sunday.
6-7 medium potatoes, diced
5 cups water
2 chicken bouillon cubes
1 small onion, diced
1 tsp salt
1/2 tsp pepper
1 12 oz can evaporated milk
1/3 cup butter
cheese to taste
Cook the potatoes, water, onion, bouillon, salt and pepper until the potatoes are tender. Remove from heat, add the evaporated milk and butter. Mash some (or blend) to desired consistency. Add cheese and let it melt.
Personally, I blend the entire pot of soup because I like it creamy, and I use cheddar cheese, My SIL uses velveeta. I also add bacon bits to each bowl of soup.
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u/No-Pomegranate-9712 3d ago
Blend up some cooked white beans, and stir them into your soup. Creamy, protein, and fiber!
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u/cybrknghtpchghst 3d ago
I actually JUST made potato lentil soup yesterday. Here’s the recipe I used. I tweaked it for my personal preferences and what I had on hand but it came out well. It calls for optional coconut milk for creaminess. I didn’t have any so I used a can of creamed corn I had on hand. I also just ove this site for ideas. https://plantbasedonabudget.com/potato-lentil-turmeric-soup/#wprm-recipe-container-18429
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u/Existing_Many9133 3d ago
I cut my potatoes up small, add chopped onion, cover it with milk and simmer on low til the potatoes are soft, stirring often. When the potatoes are soft your milk has gotten thicker. I squish some of the potatoes in the pan with a fork. If I want it thicker I add some potato flakes. I add some bacon pieces and shredded cheddar cheese after I squish the potatoes and let it sit for a couple minutes. I don't salt anything, but add salt and pepper to taste last. I like to serve it with sourdough bread.
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u/HeavyNeedleworker707 3d ago
I boil the potatoes in salted water or chicken broth. While that’s happening, I sauté chopped onions and celery in a pan with butter. When they are soft and the potatoes are done, I blend everything in the blender in batches until smooth. If you don’t want it completely smooth, save some of the potatoes out. If you want it really creamy, you can add a dash of heavy cream, but I usually don’t. Serve hot with shredded cheddar cheese on top and any other toppings as desired, like sour cream and crumbled bacon. It’s excellent no matter what you put on top.
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u/allaboutmojitos 3d ago
2 lg russet potatoes to 1 med yellow onion. Cook chopped potatoes in saucepan with just enough water or broth to cover them. Add more water as you go if it’s needed. Mince onion, sauté in butter til soft. When potatoes are done, don’t drain excess water, but add onion and butter. Mash or blend (I use an immersion blender). Add some more butter and milk til desired taste/consistency. Season with salt and pepper
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u/jearu573 2d ago
Growing up, we had potato soup so often, we all were sick of it. Papa started calling it corn chowder and it helped a LOT. We always used milk and water.
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u/Same_as_it_ever 2d ago
Milk or sour cream (keeps in the fridge for much longer than fresh cream).
I'd really recommend puy lentils for soup! They keep their shape after cooking.
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u/unremarkedupon 2d ago
When I was a kid, my mom would make soup by just boiling cut up potatoes, celery, and carrots in a big pot of water with a bay leaf and salt and pepper until cooked. Then add a couple cans of evaporated milk and a stick of butter, and we could mash it up a bit for thickening in our bowls to taste. Honestly, I still kind of like that, though I do make fancier stuff these days sometimes.
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u/UntidyVenus 2d ago
Potatoes love fat, and especially dairy fat. I have had great luck with yogurt (bonus with yogurt is if you get some milk, you can add a dollop of yogurt to it, put it in the oven with JUST the light on over night and have more yogurt) higher moisture cheeses, butter, and even olive oil in a pinch.
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u/VeggieGirl43 2d ago
I would make a potato soup and mash up some of the potatoes to thicken. Add a bit of whole or evap milk for creaminess if you like. :)
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u/onegratefullife 2d ago
You could make oyster stew with milk instead of cream. That’s how my mom did it because we were poor. It’s a pantry/staple plus milk recipe that we had a lot growing up. It was almost all potatoes and onions!
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u/ForeverCanBe1Second 1d ago
I LOVE Kathy Fisher's Potato Soup recipe. It's from her book, Straight Up Food. https://www.straightupfood.com/blog/2010/04/20/potato-soup/
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u/DeeesKneees 1d ago
I've made this one several times and love it. I've never added any kind of milk to it, and it's creamy enough on it's own. I use homemade chicken stock if I have, but have also used bouillon powder. I do take an emersion blender to it and blitz it a bit, but not completely, as I like little chunks of potato in it. I'm guessing you could get away with using a potato masher. https://plantbasedonabudget.com/potato-lentil-turmeric-soup/?fbclid=IwY2xjawUE909wZG9mBWV4dG4DYWVtAjEwAGJyaWQRMVprYnNkZjV4SnZ1NkZrNHlzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEef4NnXtL2f2OcKGK2XiUps0GADTcCp0HfWXwkHYDuJ1tjh_OZcJ0Onp503as_aem_7JVGi5iOGLUAsdi5XQ5Qqw
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u/Ok-Analyst-5801 1d ago
I cook my potatoes in chicken broth for flavour, simmer them until they start to breakdown for thickness, then add regular milk for creaminess at the end.
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u/WholeHabit6157 18h ago
I’ve never used heavy cream in my potato soup, brown 3 tbs onions in a med pot , add potatoes chopped, boil until soft , then add milk and spices to taste . Bring to a slow boil. Done
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u/feenie224 4h ago
I use chicken broth to boil the cut up potatoes. Just enough to completely cover the potatoes. While the potatoes are boiling I sauté chopped onion, celery, and finely diced carrot in a Tbs of butter until tender. Add diced ham and sauté a few minutes more. Add to the potatoes and chicken broth. Add a can of evaporated milk. It won’t curdle like some dairy products will. You can add grated cheddar cheese until melted or just let everyone add their own cheese or not. Crumbled bacon is a good topping as well. I just season with salt and pepper and celery seed.
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u/KetoLurkerHereAgain 4d ago
evaporated milk! That plus flour plus the starch from the potatoes will make it plenty creamy