Potato soup is about as easy as from scratch soup gets. Cut up some potatoes and boil them. The starch thickens it nicely – salt and pepper and it’s pretty good as is. I used a potato masher to break up the larger bits of spud.
Of course, you will want to fiddle with the recipe. This one was made with chicken broth, and a big sweet onion was chopped up in it. I also added some shredded cheddar at the end, plus a bit more as a garnish, The red stuff isn’t paprika, it’s a creole seasoning mix of salt and red peppers.