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Fried Potato Soup Recipe

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This recipe for Fried Potato Soup is from Bailey's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


8 large potatoes - diced
4 cups vegetable stock
2 medium carrot - finely chopped (optional)
1 yellow onion - finely chopped
2 cloves of garlic - minced
3 stalks of celery - finely chopped (optional)
1 1/2 cups of milk or cream (sub non-dairy for vegan)
1 tbs potatoe or corn starch
1/4 oil or butter (per dietary requirement) - I recommend olive oil, butter, or coconut oil
oil for frying
1tbs pepper
1tsp paprika (optional but highly recommended)
1tsp dill (optional)
1tsp thyme (optional)
1 cup of cheese plus extra for topping (vegan if necessary)
green/spring onion chopped
other favorite toppings
- coconut bacon
- tempeh bacon
- sauerkraut
- loads of hot sauce
- roasted red pepper gravy

1) combine 6 of the diced potatoes, onion, carrot, seasonings, celery and 1 tsp of oil in a large pot over medium high heat until the carrots onions become translucent

2) in the mean time begin to pan fry the remaining 2 potatoes until dark golden on the outside. You can also bake them if you prefer a healthier option.

3) Add the 4 cups of stock to the vegetables and bring to a boil, allow to boil until potatoes are soft

4) whisk together milk a potato starch and add to stock mixture, stir and reduce to medium heat

5) use a masher to mash the potatoes until only a few lumpys remain - remember we are making soup not mashed potatoes

6) stir in the cheese and let simer for about 10 minutes, until it begins to thicken to a good consistency

7) add in half of the fried potatoes and serve with more sprinkled on top along with your desired toppings

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I used to make this recipe in the Winter time during my undergraduate degree for my boyfriend and high friends. It is really cheap and they all loved it. Then I started making it for my family and it sort of became one of my staple meals. The fried potatoes add a lovely crunchy that you normally don't get with potato soup. I highly recommend making this with beer bread if you are feeling carby. I also recommend keeping stock on hand as the soup can easily get too thick. Additionally makes sure to add some liquid when heating it up. Also another option for seasoning is to use a white gravy mix in with it.

I hope you enjoy this indulgence as much as we do!




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