Cream of Browned Potato and Oatmeal Soup

READY IN: 1hr 30mins
SERVES: 10-12


  • 2
    tablespoons cooking oil (olive oil is what I used)
  • 5
    cups chopped potatoes, red and yellow
  • 1
    small onion, diced (optional)
  • 2
    cups cooked oatmeal
  • water, to cover
  • salt and pepper, season to taste
  • White sauce (you can omit for vegan or lactose-free variation)
  • 2
    tablespoons butter
  • 2
    tablespoons flour
  • 1
    cup milk
  • salt and pepper


  • Remember, oatmeal is a grain, and like barley, makes a good soup ingredient.
  • I am a "dump cook" (I seldom measure, especially for soups) so these are approximates. Soups are not an exact science necessarily, so just use good sense (i.e. if you need more water, add it, if you like more potatoes, add them).
  • Brown the potatoes and onion together in the oil, like you are making hash browns (I use a cast iron skillet).
  • Place the browned potatoes and onions in a large soup pot, cover with ample water (about two inches above the potato mixture. Set to boil. While the soup is heating up, mix in the cooked oatmeal (about 2 cups). Make sure to break up any of the globs of oatmeal to make the mixture creamy.
  • Over medium heat: Melt the butter in a sauce pan. Using a wire whisk, mix in the flour, then add one cup of milk. Cook and mix until thickened, then add to the soup.
  • Let the soup cook on medium-low heat until done, about 15 to 20 minutes.
  • You can leave this soup on simmer all day if you like, just add water or milk as it cooks down, to make sure it doesn't scorch.
  • Vegan or Lactose-free Variation: Omit the white sauce (the soup is creamy enough without it).
  • Variations: If you would like more vegetables, add chopped celery and grated carrots to the mixture when browning the potatoes.
  • Garnish each bowl of soup with grated cheese, bacon bits, or chives (optional).
  • _______.
  • All of my grandchildren, 12, 8, and 6 liked this soup, as did my 31-year old vegan son and his friend, and my 82-year-old father.