Potato Soup

When I was little, my mother use to make a version of Potato Soup that I greatly disliked.  Don’t know why (although, I did not like much of my mom’s cooking as found a whole new world of food when I got out on my own!!) — I just didn’t like it.

Soup Tureen 2Fast forward about 30 years, and potato soup is a regular around our house.  It is simple to make and can easily be varied depending on the veggies you have on hand.

Here is my basic recipe:

Potato Soup

Recipe Type: Soup
Author: Sandy Dell
  • One onion, diced
  • Couple stalks of celery, diced
  • Couple carrots, diced
  • 4-5 potatoes, chopped
  • Vegetable broth or water
  • seasonings
  1. Saute onions, celery and carrots in a large pot.
  2. Add chopped potatoes
  3. Cover with water or a mix of water and broth.
  4. Bring to a boil and simmer until the veggies are soft.
  5. Pour about half the mixture into the blender and blend until smooth. Pour back into the pot and add seasoning.
  6. Re-heat if necessary and serve.

You could easily add any leftover veggies you have on hand or substitute zucchini for the carrots.  Mushrooms also add some wonderful flavor.

I received a post from Jule’s with another potato soup recipe that is a bit different than mine, but sounded just as good.

Here are here ingredients:

  • Vegetable stock or water
  • 8-10 medium-large potatoes (Russet or other white potatoes)
  • ½ large head of cauliflower
  • 3-4 carrots
  • 4 thick stalks of celery
  • 1 onion
  • 1 Tbs. olive oil
  • 3-4 sprigs fresh rosemary
  • Salt and pepper, to taste
  • Cayenne pepper, cumin or red pepper flakes, to taste, if you prefer spicier soup (optional)

Click here to check out the directions for Jules Vegan Potato Soup (she also has a link to a cornbread recipe that sounds equally as good!)

What are you having for supper tonight?


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