Potato Soup – Easy Comfort Food
This potato soup recipe is perfect any time of year, but it’s especially nice when you’re feeling under the weather! My friend Rachel from RoastedBeanz.com put this recipe together and swears by it as the best soup when you or a family member are feeling ill.
Using a Light (aka white) Miso paste for a potato soup base, it allows for a salty soup without the pains of adding salt or seasoning. This works very well, especially if you’re feeling sick, because it helps those wonky taste buds taste the actual flavors, rather than your taste buds guessing what it should taste like.
White Miso paste is a great alternative to regular chicken, beef or turkey bouillon cubes. Because you only use one or two teaspoons in a recipe, it lasts a very long time as well, plus it’s a great alternative to salt and very versatile. Try it in all of your recipes!
Easy Potato Soup
Now onto the recipe!
- Peel and cut russet potatoes to bite size.
- Placing potatoes in stock pot, cover with water until potatoes are just submerged. (About 2 cups).
- Place heat on high and bring to a boil for 10 minutes.
- Drain potatoes while leaving 2-4 tbsp starch water remaining.
- Add 2 tsp Miso paste, and add 2 cups remaining water. Stir to dissolve paste.
- Optional: Add 3-5 springs of chive or tbsp of turkey bacon to pan for added soup flavor.
- Bring pot to boil and add 1 tsp of agave nectar.
- Turn down heat and allow pan to simmer for 10 minutes.
- Bowl immediately. Top with turkey bacon, sour cream, and chives for loaded potato soup.