Bens Kitchen Potato Soup Recipe

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Bens Kitchen Potato Soup

Benny Shackelford


This is a soup that I worked on based on one that my wife, Nancy, worked on about 10 years ago. I made a few changes to it to make it richer and thicker. I hope you like it.

☆☆☆☆☆ 0 votes
about 6 people
35 Min
40 Min
Stove Top


4 cups diced golden potatoes
1 large onion, about 1 and1/2 cups diced
5 cups water
2 tspoons celery seed
4 cloves garlic minced
1/8 cup chopped parsley
5 table spoons land o lake canola creamery butter
3/4 cups potato flakes
3/4 cups half and half milk
salt and pepper to taste


1In a 3/4 gallon sauce pan pour the 5 cups of water. Jeat on your burner until a heavy boil.
2Pour the potatoes into the boiling water. Reset the burner until the potatoes simmer in the water. Stir and cover. Let the potatoes simmer for about 5 minutes.
3Next pour in the onions, garlic amd celery seed. Put in about 1/8 teaspoon salt. Stir and simmer in covered pan for about 4 to five minutes.
4Check on the potatoes and onions. When they are tender add your butter. Bring to a high simmer.
5Put the 3/4 cups of Half and Half into the mixture. Be careful to keep mixture from boiling over. Next add gradually the potato flakes stirring constantly as you do so.
6When these are incorporated into the mixture add your parsley. Sit burner flame so as to let the soup mixture simmer. You will need to stir and watch so to turning off the flame when the soup is at the thickness that you like.
7Taste the soup and add pepper and salt to taste. I use course pepper. I would start with about 1/8 teaspoons. You can always add more

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Healthy