I believe it was my dad that found this wonderful soup recipe on the internet somewhere. Mom made it and raved about it many times. I finally asked her for the recipe and eventually made it. It is a delicious potato soup! And it is really simple to make.
Dice some onion and celery, very finely. Dice the potatoes into smallish, bite-size, pieces. Now the original directions said to bring these to a boil until the potatoes are tender and the veggies are soft. I don’t like to chance it, so I saute the onion and celery in a tiny bit of oil to get them soft first. The reason there are black specks in my pictures is because I left the heat on too high and burnt them a tiny bit. After the onions and celery are softened, I add the potatoes and water. Cook about 10-15 minutes.
Add the milk and keep whisking until it thickens, just a few minutes.
Add it to the potatoes, veggies, and broth, which I didn’t get a picture of because I was trying to take the pictures and cook too – not an easy task.
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- salt and pepper to taste
- 5 tablespoons butter
- 5 tablespoons flour
- 2 cups milk
- 3/4 cup diced cooked ham or about 5 slices of bacon, cooked and crumbled
- Either saute the celery and onions in a teaspoon of oil or so.
- When softened, add potatoes and water. OR combine all three (with the ham, if desired) in water and bring to a boil.
- Cook over medium heat until potatoes are tender, about 10-15 minutes
- Stir in the bouillon, salt, and pepper.
- In a separate pan, melt the butter.
- Whisk in the flour.
- Whisk in the milk and continue whisking, until thickened.
- Stir this milk mixture into the veggies and broth.
- Optionally serve with crumbled bacon (instead of the ham).
I hope you enjoy the thick and cream soup, good with or without the bacon or ham.
Until next time, God bless,