Creamy Potato Soup

This creamy potato soup is really good.

I originally started with a recipe from Betty Crocker but after reading the reviews on that recipe that said it was bland, I decided to use the basic ingredients and enhance it  on my own.  The original recipe also called for a blender which I didn’t have so I used a potato masher instead.
Partial ingredients for creamy potato soup

I doubled the ingredients because I knew we would probably have more than one bowlful.

10 medium red potatoes, rinsed, peeled and cut up in small chunks
2 medium celery stalks, chopped
1 chopped carrot
1 cup of half and half (the original recipe called for milk)
Salt to taste
Pepper to taste
3 green onions, thinly sliced
2 teaspoons dijon mustard
-Put potatoes, celery and carrot in a large pot with water to just cover them.
-Boil for about 25 minutes until all is tender.
-Without throwing the water away, take a cup and remove about half of the ingredients from the pot and place them in a bowl so that you can mash them up.
Mash away.
Place the ingredients back in the pot with the other ingredients that you left there.
Add the half and half, salt, pepper and mustard along with the green onions.
Stir all.  
Creamy potato soup – use larger chunks of potato, to your taste
Creamy potato soup
Heat everything through for at least a half hour so that all the flavors are blended.

I like the flavor of mustard and 2 teaspoons was not overpowering for me.  If you prefer to leave the mustard out, you can add a different flavor that you like.  Some people add garlic, cilantro, parsley, thyme — the choice is yours to please your palate.

This goes great with gingerbread.


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