Creamy Potato Soup

The weather here in central Kansas has totally sucked lately.

Wet (GREAT!)

cold (I AM SICK OF IT!)


What helps beat the wintertime blues? Warm rich creamy potato soup!

potato soup

Here is the basic recipe that I use – yes of course I modify it.  Always remember, sometimes to make a recipe better it’s not what you add to it rather it’s adding more of what’s already there, but that’s my secret.

  1. 1/3 c margarine (here I used butter that I made from Traci’s cream)
  2. 5 potatoes peeled & chopped
  3. 1 large onion
  4. 1 c celery
  5. 4 c 1/2 & 1/2 (here I used fresh Jersey cream)
  6. 1 c milk
  7. 4 slices crisp bacon
  8. 1 t salt
  9. 2 t instant chicken bullion (a few of those cubes I froze up are perfect here)
  10. 1/4 t black pepper
  11. 1/4 t garlic powder
  12. 1 bay leaf
  13. dash cayenne pepper
  14. fresh parsley or chopped chives
Melt marg. in large sauce pan, add potatoes, onion & celery. Cook on low heat 15-20 min or until tender (DO NOT BROWN) Add 1/2 & 1/2, milk, bacon,salt, bullion, pepper, garlic powder, bay leaf & cayenne pepper, mix well. Bring to a boil over med. heat & then turn down your heat to just simmer contents, cover.  Simmer on low for about 30 min. Stir it now and again. Remove bay leaf & ladle 1/2 the contents into a blender, processor or mixer. Blend until smooth.  Pour back into the pan and mix well.  Garnish with parsley or chives, serve with fresh home-made egg bread ~ 8 servings 
If you prepare ahead it gives the flavors more time to blend – either way it’s Yummy!



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