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.




Alaskan Salmon Chowder

This salmon chowder is fast, easy, and OMFG Good.

When feeding 7 people, I usually make enough so seconds or lunches are available. So the following list of ingredients is what I do when I’m making Salmon chowder.


Prep time: 10 Minutes – Cook Time: 25 minutes


  • 2 1/2 lb potatoes peeled and diced into bite sized cubed (russets are best because of their starch content)
  • 5-6 cups chicken broth (seafood stock is good too)
  • salt and pepper to taste
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Small container of heavy cream
  • 2 Tbsp Corn Starch mixed into 1/2 cup water
  • 1 1/2 lb WILD salmon cubed (wild is better and healthier than farm raised)
  • 1 Can whole kernel corn (drain, rinse, drain, repeat)
  • 1 Tbsp Dill
  • Optional: Butter and Bacon crumbles


  • Boil the potatoes in the chicken broth until soft (about 10-12 minutes). Mash a few of the potatoes with a fork maybe 15 or so.
  • Add corn, dill, garlic and onion powder and stir.
  • Add heavy cream and corn starch water mix , stir and let boil for 1-2 minutes until desired thickness
  • TURN IT OFF!!!
  • Add salmon and Yep! Stir, but do it gently! cover and let sit for 10 minutes. (Add 2 TBSP of Butter at this point)
  • after 10 minutes, remove lid, stir gently and salt and pepper to taste.
  • Serve garnished with a little bit of crumbled bacon if desired and enjoy