Potato Soup

When I was growing up, I hated being in the kitchen, unless we were eating a meal as a family. My mom tried to teach me some recipes and basic cooking skills, but I was not wanting to know any of it. Of course being young and stupid, I thought I didn’t need to know any of it.

Course I also said that I wasn’t going to have any kids when I grew up and see how that turned out. Ha.

Well my poor husband had to suffer our first year of marriage because of this. I knew so little about cooking that sometimes even reading the back of a box was tough.

I burned water trying to make mac and cheese…kid you not. My husband still likes to joke about it to this day.

I felt like the worst wife ever because I hardly knew anything about cooking, meal planning or anything in the kitchen. So I started to ask my friends and family for some recipes…I don’t think I had Pinterest then as shocking as that sounds, because it is so addicting!!

One recipe that a friend told me about was her potato soup, and he loved it! For the two of us at the time, I thought 5 pounds of potatoes was WAY too much but I wish I had known I could freeze some of it for another meal.

Potato Soup

Prep Time: 5 minutes

Cook Time: 20 minutes

Category: Dinner

Cuisine: American


  • 5 lbs Russet Potatoes
  • 1 pint Heavy whipping cream
  • 1/2 cup sour cream
  • 1 packet Hidden Valley Ranch Dressing Seasoning
  • 4 strips bacon
  • 1 cup shredded sharp cheddar cheese


  1. Chop potatoes into bite size pieces. Place them in a pot and boil until soft.
  2. While potatoes are cooking, cook bacon strips. After they are done and cooled, chop them up and set off to the side.
  3. Once your potatoes are done, drain water until about 1/4 is left in the pan. Add your cream, sour cream, ranch packet and bacon. Stir and let cook on low-medium heat for about 15 to 20 minutes. Stir frequently.
  4. Add cheese and stir until melted before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *