Quick and Easy Savory Potato Soup recipe

It’s just about soup weather again! Well, in my mind anytime is soup weather, but not everyone agrees on that :) Soup is good for the soul and quick homemade potato soup is even better. Potato soup is one of my favorites! I especially love it with a hot from the oven roll.
potato soup recipe
I didn’t have time to make rolls tonight so I substituted yummy Kentucky Biscuits. I used butter flavored Crisco instead of butter and had to add 2 Tbs extra flour. They were very light and fluffy, almost like a dumpling so…. we ended up breaking off pieces of our lovely biscuits and dunking them like dumplings :) YUM! Fresh potatoes from the garden didn’t hurt either. I was so hungry I forgot to take a pic of the soup! I had to pull the leftovers out of the fridge to snap one and ya know what? That soup tastes just as good, if not better cold!
 
SHH, don’t tell anyone I was in the fridge this late!
 

Quick and Easy Savory Potato Soup
 
Creamy and packed full of fresh veggies and herbs, this potato soup will make you smile!
Author:
Recipe type: soup
Serves: 6
Ingredients
  • 3 - 4 stalks of Celery, sliced
  • 1 med. Onion chopped
  • 2 Tbs. Butter
  • 8 - 10 small to medium Potatoes, peeled & cubed
  • 10 - 15 baby Carrots, sliced
  • 3 c. fresh water
  • 5 Chicken bullion cubes
  • ¼ tsp Seasoned salt
  • 1 Tbs. fresh Rosemary, minced
  • 4 - 6 Tbs. fresh Chives, minced & divided
  • ¼ - ½ tsp. dried Thyme, crumbled
  • dash of garlic powder
  • salt & pepper to taste
  • 1 bay leaf
  • 1 - 3 Tbs. instant mashed potatoes
  • 1 c. shredded cheese (we use mix of mozzarella, Monterey jack & extra sharp cheddar)
Instructions
  1. In med/large pot, over medium heat, melt 2 Tbs butter. Saute celery and onion until just tender. Add potatoes and carrots then continue to saute for a few minutes while chopping herbs.
  2. Add 3 c water, bullion, seasoned salt, rosemary, thyme, bay leaf, ¾ of the chives, salt and pepper. Bring to boil, cover and turn heat to med/low.
  3. Simmer 20 minutes until veggies are very tender.
  4. Use a potato masher or large fork to mash the veggies to desired texture.
  5. Slowly stir in milk over low heat until smooth and well combined. Now depending on how thick you like it, add in instant mashed potatoes 1 Tbs at a time until desired thickness.
  6. Let the soup heat up for a few more minutes over low heat.
  7. Serve topped with a few Tbs of grated cheese and a sprinkle of reserved chives. Some kind of bread to dip is a must! Enjoy!

edit: I just realized exactly WHY my biscuts were so very light and fluffy! I am a dork, that’s why! I accidentally added 1 CUP of Crisco instead of 1/2 cup! lol, oh well, they were still good :)

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About the Author

Henrietta Newman is a a tech lovin’, video game playin’, backyard chicken raisin’, dirt road livin’, pr friendly blogger who writes about life with her hubby, teen daughter, college-age son and granddaughter. Subscribe to A Hen's Nest for giveaways, delicious family recipes, reviews and more!

Comments

  1. 1

    This looks delicious! Even though it's been 100 degrees here the past week I'm all for sitting under the ceiling fans eating soup. I love recipes that have me using our rosemary, too. We have so much!

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