Potato Soup for my Husband

Susan Feliciano


My husband who is currently working in Missouri (he calls it 'misery'), called me from Cape Girardeau and said, "I want to make some potato soup, can you tell me how over the phone?" Well, I looked on JAP, and I had never posted my original potato soup recipe on JAP. So I gave him the instructions over the phone, after determining that he had all the necessary ingredients. He made it, and sent me pictures of it. Next time he can just log on and find it here.

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30 Min


30 Min


Stove Top


3 medium
russet potatoes, peeled and cubed
1/2 c
onion or shallot, diced
1/4 c
carrot, diced
1/4 c
celery, diced
2 Tbsp
butter or olive oil
2 tsp
minced garlic
water or chicken broth to cover potatoes
1 c
whole milk
2 Tbsp
all purpose flour
1-2 c
additional milk or cream
1-2 pinch
salt and pepper
grated cheese, chopped chives or parsley, sour cream (optional)

Directions Step-By-Step

Prepare potatoes and place in cold water while preparing the rest of the vegetables. Heat the butter or oil in a soup pot over medium heat. Saute the onion, carrot, and celery in the butter or oil until soft. Add the minced garlic and saute about 3 more minutes.
Drain potatoes and add to pot. Just barely cover potatoes, using the soaking water, or use chicken broth if desired. Bring to a boil and then lower heat to simmer. Cook until potatoes are soft, about 15-20 minutes.
Combine the flour with 1 cup of whole milk until well dispersed. This is best done by shaking in a jar. Add the milk/flour mixture to the soup and simmer, stirring, until it thickens well. Add additional milk, up to 1 or 2 cups, until soup is the consistency you like it.
Season to taste with salt and pepper. You can stir a tablespoon of sour cream into each serving for flavor. Grated cheese on top is good, too. Sprinkle with chopped chives or fresh parsley if desired.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy