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.
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: ahensnest.com
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
- 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.
- 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.
- Simmer 20 minutes until veggies are very tender.
- Use a potato masher or large fork to mash the veggies to desired texture.
- 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.
- Let the soup heat up for a few more minutes over low heat.
- 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 :)
About the Author
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!