Creamy Potato Soup

Hey Y’all! I hope you had a great weekend! We’ve been having some cold weather in Austin, and I just can’t seem to get warm! Time to break out the warm soup recipes! My family is a huge fan of potato soup. Besides being super yummy and filling, I like making potato soup because I usually have the majority of ingredients in my pantry and fridge. And the recipe is easy to adapt to your family’s taste just by omitting or adding what you love.

Creamy Potato Soup

5 lb bag of potatoes, cubed (you can peel them or leave the peels on, depending on your taste)

3-4 carrots, chopped

3-4 celery stalks, sliced

1 small onion, diced

2 tsp dried parsley

1/2 tsp dried garlic

1/2 – 1 stick of butter

milk or cream

salt and pepper to taste

Directions:

Put potatoes, carrots, celery and onion in a large pot. Add enough water to almost cover the vegetables, but not quite. This will become the soup broth once the potatoes break down. Boil until the vegetables are fully cooked. Add parsley, garlic, butter, and season with salt and pepper. Once the butter is melted, add milk or cream (about 1/4 cup) and stir.

Depending on your family’s preferences, clams, ham, or bacon kick this soup up a notch. My boys love corn, so I always put corn in ours. Serve with cheese and warm, crusty bread. Enjoy!

This recipe generally feeds my family of four with plenty left over to freeze. My sister likes to make potato soup for big family get togethers because it’s a hit with a hungry crowd. Either way it’s inexpensive and YUMMY!!