This quick recipe is for the busy lifestyles of most people. A quick and easy potato soup that still has that great homemade taste and texture you love.
When I was younger my grandmother made this soup and she passed it on to me.
Now that she has passed, I want to help keep the memory of her and her Cream of Potato Soup Recipe alive, along with the memory of all our grandmother's soup recipes.
So this easy, thick and creamy potato soup recipe is dedicated to the memory of all the grandmothers we've lost over time.
So if your in a hurry or even if your not... This is the recipe for you.
3 C. Chicken stock or Vegetable stock1 1/2 LBS Red Potatoes (Peeled and Cubed)
1 Lb Red Potatoes (whole but peeled)
2 C. Half & Half
2 tsp Salt
1 tsp Black Pepper
2 TBS Butter or Margarine
2 Celery Stalks (chopped)
1 small Yellow Onion (chopped small)
2 Carrots (thinly Sliced)
1 tsp Dried Dill Weed
1/2 tsp Cayenne Pepper
1 Heaping tsp All-Purpose Flour
1/8 C fresh Parsley (Finely Chopped)
You can use any chicken stock or vegetable stock you like whether it be store bought or homemade but I prefer homemade stock in grandmas recipe.
You can add small cubes of ham to this recipe also if you like ham.
When you use the flour it is important not to use too much, so please don't over do it.
After peeling the potatoes place them in a large pot
1. Start by melting 2 TBS of Butter or Margarine in a large pot. Add the chopped onions, 1 tsp dried dill weed and 1/2 tsp cayenne pepper. Saute on medium hi for 2 minutes. Stirring almost constantly.
2.After the 2 minutes is up add the chopped celery, 2 tsp salt and 1 tsp black pepper, mix well and saute for another 4-5 minutes, stirring almost constantly.
3.After sauteing add 3 C chicken stock or vegetable stock (if your a vegetarian) to the large pot, along with the sliced carrots and 1 1/2 LBS of cubed potatoes.
4. Turn the heat up to the high setting until it boils. Then reduce the heat to a simmer.
5. Take the remaining 1 Lb. of the potatoes and 1 c. of water and place them in a food processor
6. Simmer for 30-40 minutes, stirring occasionally. (you will have to check the potatoes to see if they are done after 30 minutes, if not simmer a few more minutes, it all depends on how small you cube the potatoes).
7. Mix 1 heaping tsp of flour and some luke warm water in a small bowl until the bumps are out.
8. In the last 15 minutes add the flour mixture and 2 c. half and half. Stir well.
9. Garnish with Finely Chopped Fresh Parsley.
That's it, You've just finished Grandmas cream of potato soup recipe for the first time. Congratulations and Enjoy!
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