Saturday, December 31, 2016

Need a Little Comfort? Try My Best Ever Potato Soup




2016 is winding down and, unfortunately, so am I. Fever, headache, body aches, sniffles. I feel like the south end of a north bound mule (don't you just love southern expressions?). I'm blaming this one on my brother-in-law. Yes, Jimmy, you know who you are! Typhoid Jimmy breezed around Christmas infecting everyone in his path. Sadly, we didn't know he was contagious until the day after our family Christmas get together. I have nothing else to do now, but lie here plotting my revenge.

In between my mental payback images, I realized I needed some comforting soup to make me feel better. Campbell's just wasn't going to cut it this time. I wanted homemade and easy. Creamy, hot potato soup was just what the doctor ordered.

If you are feeling a bit under the weather or if the weather is getting you down, I suggest you make a pot of this soup. It is soothing and, oh, so delicious. And best of all? It is easy!


  1. Gather your ingredients.




8 medium potatoes, peeled and diced
3 leeks, cleaned and chopped
2 large carrots, scraped and diced
2 garlic cloves, finely chopped
1 shallot, chopped
2 celery stalks, diced
1-1 1/2 cups heavy cream
1 stick butter, divided
1-2 cups chicken broth
Salt and pepper to taste

Ignore that onion in the picture. I don't know why it is there! I guess you could add a small onion if you like, but you already have the leeks, shallot and garlic, so you probably don't need any more relatives from the Amaryllis family. (How's that for working in a little bit of informative trivia?)

      2. Get started.

  • Cook potatoes and carrots in boiling, salted water, until very tender and potatoes are kind of falling apart. Drain.
  • Sauté leeks, celery and shallot in 2 T. of the butter, until the vegetables are tender, but not brown. Add garlic and sauté a couple of minutes more. When the garlic becomes fragrant, you have cooked it enough. Do not let it brown. 
  • Add potatoes and carrots to sautéed vegetables. 
  • Add remaining butter, cream and chicken broth, adding more broth or cream to soup as needed to increase liquid. You want the soup to be creamy and chunky. 
  • Salt and pepper to taste. 
  • Heat through and top with grated cheddar cheese, chopped green onion and/or bacon bits if you like. 
  • Feel better immediately!





My family all said it was the best potato soup they ever had and we didn't even add any toppings! 

Enjoy! Happy New Year, y'all!




Richi Reynolds
Richi Reynolds

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