Potato Soup
An easy potato soup you can make in your stock pot, instant pot, or slow cooker.
Equipment
- Stockpot
Ingredients
- 2-3 Medium russet potatoes
- 2 tsp Light/White Miso Paste
- 4 cups Water
- 2-4 tbsp Turkey Bacon
- 1 tsp Agave Nectar
- 1 tbsp Diced Chives
- 1/4 cup Sour Cream
Instructions
- Peel and cut potatoes to bite size pieces.
- Place potatoes in the stockpot, cover with water until potatoes are just submerged, cook on high heat, and bring to boil. Boil for 10 minutes.
- Drain potatoes while leaving 2-4 tbsp starch water remaining in the pot.
- Add 2 tsp Miso paste, and add 2 cups remaining water. Stir to dissolve paste.
- Optional: Add 3-5 sprigs 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.
- Serve hot topped with turkey bacon, sour cream, and chives for loaded potato soup.
Notes
Make this a vegan potato soup by simply using vegan bacon, or omitting the bacon altogether.