My Potato Soup

Here is my Potato Soup recipe. It’s so full of flavor you won’t believe how simple it really is. So break out your stock pot and lets enjoy

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What you need:

  • 1 pint of heavy cream or half & half
  • 3 Tbsp. Corn Starch
  • 5 pounds of potatoes
  • 2 large onions
  • 2 Tbsp. butter or olive oil
  • Chicken stock to cover potatoes (chicken bouillon cubes or base works too)
  • Salt, Pepper
  • Celery salt or celery seed ground up
  • 1 Tbsp. Dried Parsley

Dice onions and put in stock pot on medium heat. Coat with butter or olive oil and a pinch of salt, let then slowly cook for about 10-15 minutes, stirring occasionally.

Peel and cube potatoes into 1/2 – 3/4 inch cubes and allow to soak in cold water while onions are caramelizing.

After onions are a light golden, add the potatoes and dried parsley and cover with chicken stock about an inch above the potatoes. I sometimes use just water and add 1 chicken bouillon cube per cup of water.

Boil the potatoes gently until tender, about 15 minutes and then mash a few to help thicken the soup.

Whisk together Heavy cream and corn starch and then pour into boiling soup. Stir for a minute to thicken.

add Salt, Pepper and Celery to taste. And then Serve.

The secret to it’s great taste is boiling the potatoes in Chicken Stock. I do this when I make Mashed Potatoes also.




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