Welcome to the column to go to when you’re a broke, tired college student in a dorm. Today, I’ll be going over a classic comfort food: potato soup. Yes, you can make individualized portions of this instead of a whole pot. To start on the essential ingredients: potatoes.
A 5 pound sack of potatoes is $3.27 after tax, but if you do not think you can go through that many potatoes, single russet potatoes are $1.30 per pound. You will need one or two potatoes, depending on their size.
Yellow onions are the next ingredient and cost $2.51 for a 3 pound bag. Single yellow onions go for $1.08 a pound. You will need a quarter of an onion.
You can either get fresh garlic for 55 cents a bulb, or you can get Spice World’s Minced Garlic in Water for $2.18 with 25 servings per jar. There are pros and cons to both. Fresh garlic is cheaper up front and fresher, but you will have to prep it, and the cloves go bad sooner. Minced Garlic must be refrigerated upon opening and costs more up front, but it lasts longer and is cheaper in the long run.
You will need butter, oil or bacon to cook your onions and garlic in. If you are using bacon, it will need to be raw. Gwaltney brand bacon is $4.37 after tax and 62 cents per serving, while Devanco Beef Bacon is $8.75 and is 87 cents a serving. I do not recommend using turkey bacon. Kroger brand vegetable oil is $3.27 and 5 cents a serving. Private Section Butter is $3.82 at 29 cents a serving and comes in garlic basil parmesan and black truffle. Country Crock Plant Butter is $4.92 and is 15 cents per serving.
Kroger brand canned broth is 76 cents a can and comes in beef, chicken and vegetable. Whichever you choose is up to personal preference. You will need to refrigerate whatever you have left over. Alternatively, Knorr has Caldo Con Sabor de Pollo (bouillon blocks) that can be kept in dry storage for $1.19 a pack coming in at 8 cents a serving.
The cheapest upfront cost is roughly $6.96 with a single potato, onions, a bulb of garlic, Kroger brand vegetable oil and Kroger brand canned broth.
Other ingredients may be included to elevate your soup’s flavor. In 16 ounce containers, Kroger brand whole and 2% milk costs $1.41, half and half costs $2.17 and heavy cream costs $3.60. You are paying for the level of creaminess you would like.
There are also vegan options. Country Crock Plant Cream is $4.92, also for 16 ounces. There are also some optional ingredients to help elevate your soup. Green onions are $1.30 a bunch, and two chopped stalks out of the bunch make an excellent topping. Kroger brand freeze dried chives don’t have to be refrigerated like fresh green onions do and make a fine topper as well.
They are $3.60 a unit. Kroger’s diced ham is $3.06 a pack and 76 cents a serving. This helps make the soup heartier. If you aren’t using bacon in your soup, a pack of Kroger Bacon Bites costs $2.95 and can give the soup a savory topper. Kroger Crispy French Fried Onions is another savory topper for $3.06 a can, and these can go on anything or be a snack by themselves if you’ve got the munchies.
Cheese is something you already have if you’ve made grilled cheese or tortilla pizzas. Kroger Singles are $2.51 a pack and 16 cents a slice. If you are going to make this soup more than once, I’d recommend getting a block at $2.73 and shredding it yourself. Most shredded and sliced cheese comes with agents that help the cheese from melting together in the bag. This will also prevent melting in your soup. There are also Simple Truth Non Dairy Style Shreds and slices that are $3.71. I apologize, but this cheese doesn’t have the option of a block.
To prepare this soup, first, chop your potato(es) into small cubes. Using two potatoes will result in two servings or one big serving. Then, peel your onion, and chop one-fourth of it into small pieces. If using fresh garlic, peel two cloves, and grate them into a paste. Put your pot on medium heat, and spray it down with cooking spray.
If using bacon, take two pieces and tear them apart into the pan. Fully cook them. If using butter or oil, wait until the pan is sufficiently heated before putting 2 tablespoons of butter or oil into the pan. Once the bacon is cooked, the butter is melted or the oil is heated, put your chopped onions in the pan and fry them until they are soft. Once the onions are soft, add your grated garlic or two teaspoons of minced garlic and stir for a minute longer.
Add your potatoes and give a brief stir before adding your broth or water, enough to cover everything in the pot. If you are using bouillon cubes or broth base, measure out the amount of water you put into the pot, so you can put the appropriate amount of powder in. Turn to high and make it boil, then turn it down to medium-high heat. Now would be the time to add ham if you are using it. From here, wait until the potatoes are fork tender.
Once the potatoes are there, turn the stove down to medium-low and start mashing the potatoes while stirring. Once the pot has cooled to the point of no longer bubbling, and you have your potatoes to the desired consistency, stir in one-fourth of a cup of the cream of your choice. Include more or less depending on how thick or thin you’d like the soup. Add in your cheese if you are using it. Salt the soup to your taste at this point as well. From here, bowl up and add your toppers if you choose to use them. Enjoy!
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