Recipe from Kate Logan
Budget-Friendly Potato Soup
Cooking time: 35 min
Servings 5
A simple soup recipe for beginners, or those who have an empty fridge. If you have a couple of potatoes, onions, cauliflower, or broccoli, you won't go hungry. This soup is for those who are tired of fatty meat dishes. It can be made as a pureed soup if you desire.


  • Potatoes
    25 pcs.
  • Vegetable oil
    5 tbsp.
  • Dry spices
    to taste
  • Flour
    10 tbsp.
  • Butter (melted)
    5 tbsp.

Nutrition facts per serving

  • Calories

    274 kcal

  • Protein

    5 g

  • Fat

    5 g

  • Carbohydrates

    50.6 g


  • Clean, peel the potatoes and cut them into cubes or just medium-sized pieces. Keep in mind, the smaller pieces are, the faster the soup is cooked. Boil water in a separate saucepan over low heat. Do not turn off the stove with water until the last step.

  • Heat the butter and vegetable oil in a large pot. Add the potatoes so that they occupy 3/4 of the pan. Fry them until golden brown. The potatoes should be tender inside, you can check by piercing them with a fork.

  • Add 2 tablespoons of sifted flour to the pot with potatoes. Mix. Fry a little. Be careful, the flour fries very quickly, and don't overcook it longer than necessary. The flour should become a little yellowish.

  • Cover with the pre-boiled, in a pot or kettle, salted water and cook everything until tender. Then puree the soup with the potato masher or blender, if you desire. Done! Pour into a bowl and serve with rye bread, tortillas, or bread crumbs.


  • Before turning off, add 2 tablespoons of sour cream and spices to taste, finely chopped greens - fresh or frozen.

  • Flour should be sifted to remove all unnecessary impurities, as well as to prevent the appearance of lumps.

  • The soup would also be great with pickled vegetables as a garnish, as well as smoked meat.

Bon Appetit!

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