Easy Homemade Potato Soup


Easy Homemade Potato Soup 

 This soup has become our family’s favorite over the years. I have tried quite a few Potato Soups out there, but this one remains my favorite. Years ago, Abby was having a lot of health problems. She had to go on a diet that eliminated all the extra preservatives and I had a hard time coming up with things to make when I was still new in the kitchen and didn’t have a lot of confidence. I found a recipe on Allrecipes and tweeked it for her diet and our preferences. We love it and it is very easy to make. My oldest daughter started making it on her own when she was about 10 years old.

Easy Homemade Potato Soup

Large Can of Chicken Broth (49.5oz)

About 4 pounds of Potatoes

6 Tablespoons Real, Unsalted Butter

6 Tablespoons Flour

2 Cups Milk

Salt and Pepper

Cheddar Cheese and Bacon crumbles (Optional)

Since my family is large, we use the large cans. When they are unavailable, we will use the large carton and an additional small can. Pour the Chicken Broth into a Large pot and cook over medium heat.

Start pealing the potatoes and dicing them into small chunks. You can add them in as you go so that you have different stages of cooked potatoes at the end. You want some to fall apart, and some to hold their shape. I don’t measure the amount of potatoes. You want the potatoes to reach about an inch or so from the top of the Chicken Broth, and be loosely packed.

 The pot is filling, but you need some more potatoes in there.

This is about right with the amount of potatoes in there. The great thing about this recipe is you can add more broth and more potatoes if you have extra company and it still turns out great. It looks like the potatoes are closer to the top, but I have to stir it for the potatoes to show up on camera.

 Continue to simmer the potatoes over medium heat until the broth starts to look creamy.

In a separate pan, melt the butter over medium heat. Add in the flour and stir for a few minutes. Slowly pour in the milk and mix well. Continue to cook and stir occasionally so it does’t burn. When the white sauce reaches a boil, it will thicken up. At this point it is ready to go into the pot of potatoes. Mix well and cook for for a little longer. I often dish up the kids bowls so it will start cooling, while it cooks out a little more for the adults. If there are too many potato chunks, I will mash them a little with the whisk and cook for 10 more minutes.

Dinner is served!

You don’t have to add any salt or pepper. I like a little bit added and so does my husband, but since it tastes great and we have 2 kids with Kidney Problems, less sodium is a good thing.

Serve with Homemade Rolls to really hit the spot!

Serve with Shredded Cheddar Cheese and Bacon if desired!

Easy Homemade Potato Soup

Large Can of Chicken Broth (49.5oz)

About 4 pounds of Potatoes

6 Tablespoons Real, Unsalted Butter

6 Tablespoons Flour

2 Cups Milk

Salt and Pepper

Cheddar Cheese and Bacon crumbles (Optional)

Pour the Chicken Broth into a Large pot and cook over medium heat. Start pealing the potatoes and dicing them into small chunks. You can add them in as you go so that you have different stages of cooked potatoes at the end. You want some to fall apart, and some to hold their shape. I don’t measure the amount of potatoes. You want the potatoes to reach about an inch or so from the top of the Chicken Broth, and be loosely packed.

Continue to simmer the potatoes over medium heat until the broth starts to look creamy.

 In a separate pan, melt the butter over medium heat. Add in the flour and stir for a few minutes. Slowly pour in the milk and mix well. Continue to cook and stir occasionally so it does’t burn. When the white sauce reaches a boil, it will thicken up. At this point it is ready to go into the pot of potatoes. Mix well and cook for for a little longer. I often dish up the kids bowls so it will start cooling, while it cooks out a little more for the adults. If there are too many potato chunks, I will mash them a little with the whisk and cook for 10 more minutes. Season with Salt and Pepper and top with Cheddar Cheese and Bacon if desired.

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