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Recipe: Simple Potato Soup for An Easy Weekday Dinner

Published on: December 30, 2013

potato_soupThere's just something so romantic about turning on your radiator for the first time of the season, putting on your warmest socks, or in our case, being able to make many of our favorite winter meals. It seems as if we went from missing the warm weather to hoping it would snow soon and, according to the forecast for this weekend, we may just get our wish!

This simple potato soup only includes a handful of ingredients and it is a go-to recipe for me on many occasions. My mother used to make this soup when I was home sick or after a bad day at school, and I can happily say that I used this recipe alone to teach myself how to cook in college. (For the record, hers will always taste better.)

This recipe has become somewhat of an organic family tradition for us, one that I now make for my family and friends when they're ill or having a bad day and one that embraces everything we love -- a warm home, a delicious meal, and most importantly, our extraordinary family. During this month of giving thanks for everything that we hold dear, there couldn't be a meal more special to us, or one that reminds us so easily of the many unforgettable memories that it has created in our home around the dinner table.

Plus, this potato soup is extremely easy to make -- even for those who have little cooking experience. And if you have little helpers in your home, all the better!

Simple potato soup

Serves 6-8


1 medium sweet yellow onion, chopped

A tab of butter

4 or 5 yukon or large red potatoes, chopped (I like them unpeeled, your choice)

2 or 3 celery stalks, chopped

2 or 3 large carrots, chopped

Chicken broth (about 64 oz. if store bought)

1/3 to a 1/2 of a pint of half-and-half

Seasonings of your choice -- I like fresh thyme, parsley, garlic salt and green onions or chives


Melt butter in a soup pot on medium heat, making sure not to burn it (if it becomes brown, wash it out and start again -- it really throws the taste off). After the butter is melted, throw in your chopped onions and celery with your seasonings, and sauté them until cooked, for about five minutes. When the celery and onions are soft, add your chopped carrots and potatoes and the chicken broth, and bring to a boil. Once the soup is boiling, bring it down to medium-low heat and let it simmer for about a half hour or until your potatoes are done to your liking. Add seasoning to taste if needed. Put the soup on low temperature, and give it 3-5 minutes to cool before adding the cream. (If the cream is added while the soup is too hot, it can curdle.) While stirring the soup, slowly add in the cream; mix well and serve.

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