Potato Soup

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Yes, another soup recipe! It’s still soup weather here in Utah, but that never stops me from making this warm delicious dish all year round!  A big pot of soup is such a perfect option for lunch, dinner or even an afternoon snack!

When I was young my mother used to make homemade Potato Soup every year for Christmas Eve. Served buffet style with salad, teriyaki chicken wings, relish tray, Jell-O fluff, frosted sugar cookies and other sweet treats, her Potato Soup became a festive family tradition.. When we were especially lucky, my Grandma would make her famous rolls, rounding out our meal perfectly. Christmas Eve was our favorite night of the year as the anticipation grew for Mama’s Potato Soup, a visit from Santa and the magic of Christmas morning.

This soup is comforting, hearty and delicious, evoking fond memories of years gone by. Mama never used a recipe so once I grew up, I created my own.  My family loves it so much, they request Potato Soup regularly. In fact, my daughter, Holly, recently had me make it for her birthday dinner!

Loaded with carrots, celery, onions, potatoes, ham and spices with a creamy base, I hope you enjoy this Potato Soup as much as my family does! Serve with a crisp salad, Grandma’s Rolls, or some crusty French bread and you have a hearty and filling meal that everyone will enjoy!


Potato Soup

  • 1 onion
  • 2 garlic cloves
  • 2-3 carrots
  • 2-3 stalks of celery
  • 2 T butter or olive oil
  • 5-7 large potatoes, peeled and cubed
  • 2 cans chicken or vegetable broth
  • 1 1/2 cups chopped ham or bacon
  • 3 T fresh parsley, chopped (or 1 T dried)
  • 1 tsp each salt, onion powder and garlic granules
  • ½ tsp each celery seeds and pepper
  • 1-2 cups cream, half/half or milk

Peel, wash and chop onion, garlic and carrots. Wash and shop celery.  In a large soup pot, sauté onion, garlic, carrots and celery on medium-high heat in butter or olive oil until tender. Add potatoes and broth to pot.  Add broth to just under the top of the potatoes. Add spices to pot.

Bring mixture to a boil and cook until potatoes are tender.  If the potatoes are cooked well, some will naturally puree as you  stir in the remaining ingredients. Add cream, half/half or milk to desired consistency.  Adjust spices to taste.


Root Notes

  • Add broth to just under the top of the potatoes. As they boil and shrink, the broth will cover them. Sometimes I pour out some of the broth before adding the cream, milk or half & half to make sure the soup is creamy enough. Then just add broth back in as needed.
  • Bacon or ham are optional. Cook the bacon or chop the ham and add to soup for extra flavor Another option is a ham-hock which may be purchased in the meat section at your local grocery store or saved from a holiday ham in the freezer until you are ready to use it!  After the soup has cooked, remove the bone, chop up the ham and add back to the pot before serving.
  • Some toppings to consider for increased deliciousness: chopped green onions, grated cheddar cheese, fresh parsley, my homemade croutons and/or sour cream.

 

 

 

 

 

 

 

 

 

 

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