Anyone who has ever eaten my potato soup (and Princess had her first time on Thursday) wants the recipe immediately. LOL I am not the best cook in all things but the things I know how to make well are stellar.

I am sharing publicly my recipe for potato soup. I am going to give you first my exact recipe and then I am going to tell you some variations you can try if you want that I know are good too.

2lbs of potatos (white potato), boiled until soft and then mashed
2 cans of vegetable broth (I always use Swanson's)
1 1/2 cup of milk (I use 1%)
1/2 stick of butter (I use real butter)
2 cups of cheese (I use a mix of American, Colby, & Cheddar)
1 small onion diced
Salt & pepper to taste (For me it's usually a 1/2 teaspoon of salt and 1 teaspoon of pepper)

Once the potatos are boiled & mashed add the cheese & butter first. I usually put the cheese on top of the hot potatos and put the lid on for a few minutes. The potatos are still hot so the cheese melts on top of the potatoes. Then add the vegetable broth & milk, stir until completely blended and then add the onion. Simmer on low-medium heat for 15-20 minutes, stirring often so it doesn't burn to the bottom of the pan and the ingredients are well-blended.

It's an inexpensive dinner that is hearty & sticks to the ribs. It's absolutely DELICIOUS!!!

Variations:

You can use chicken broth instead of vegetable, it's just as good.
You can add celery and carrots to the mix.

wow magnolia! our potato soup recipes are almost identical and it's the one thing bev always asks me to make when it's really cold out. i use chicken broth (swanson's or college inn if i have to) and i always add leek to my stock with the onion and i use an entire quarter stick of butter (keller's), i add the same amount to my new england clam chowder too.

i add the chicken broth to a pan, add the potatoes, onions and leeks for about 30 - 40 minutes. after that everything else is added, stirred well and simmered on low for another 20 minutes. sometimes i will dice the potatoes small enough so that as they cook, they break apart; sometimes before adding the leek and onion i will mash the potatoes so that the soup has a thicker consistency.

as magnolia said....it is a stick to the ribs quick and inexpensive meal and perfect for those cold winter nights. i might just make some tomorrow! thanks, arsine

We make something similiar here in the south but we call it 'soupy taters' lol...and we use sliced potatoes instead of mashed and no cheese. Soupy taters and cornbread with onion is to die for!!!

You two guy's recipes sound really good! I wrote it down to try!

oohhh ambrosia - now soupy taters sounds good too! wanna share that recipe? hope you have a great weekend! arsine

Russet potatoes
I usually make 5 lbs of potatoes but you can use less if you'd like lol I feed an army!
Slice and boil your potatoes until soft but not mushy, then drain water from pot
Add heavy cream and milk-just enough to cover potatoes *about 2/3 cream and 1/3 milk-I don't measure-just judge-a small container of cream will probably do for a small pot
Add 1/3 stick butter for small pot-double that for large amount
1 yellow onion-size depends on your taste-mine is usually huge!
Salt and pepper to taste

Bring to boil then turn down to simmer and cover for about 10 min

Serve with home made cornbread with onion bits!


I'm more of a 'little of this, little of that' type cook...don't measure anymore! Sorry guys.

Enjoy!

BTW: Hubby also likes it without onions and lots of pepper!!! Both ways are warm and soothing.

I am printing all these off. Great timing too. We got our first snow today and it is quite a bit too. Schools even closed early. We are basically snowed in for now and knew we would be so went straight to store to be sure we would have everything till the roads were safe again.
Tomorrow I am trying these recipes out.....with the corn bread of course. Born and raided in the south....Middle Georgia.

Try using feta cheese but be careful with the amount cos it can be very salty! And tinned or frozen sweetcorn. Sort of chowder without the fish!

princess!!!! yay you're back. omg you got this snow too? i think i'm going to make some potato soup today since i can't get out for my monthly food order, lol. i have a big bag of potatoes and even though bev got stuck at work overnight (callouts due to the snow so she'll get some extra work hours and safe so she's there for her shift tonight 10-6), i'm here alone and because it's sooooo cold potato soup is just the cure!

ambrosia - thanks for sharing and i normally do make enough for extra guests. this christmas day bev has to work so the ham i got won't go to waste since i've invited some elderly neighbors in for dinner (they have no family and you just can't spend the holiday alone) so your amounts are very similar to mine usually (plus it keeps in fridge for a few days - if it lasts that long, lol). yep, cook for an army is something my dad always did too. hehehe

mong - feta cheese? i can do that because i happen to have a little bit of feta in the fridge. thank you sister!

have a weekend full of warmth dear friends....and potato soup! yummmm take care! arsine