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One of my favorite things about fall is hauling out my abandoned soup recipes and rediscovering how much we enjoy soup! This Potato Soup recipe is one of our favorites. In fact, it’s my son’s favorite meal. It’s so good, it’ll even make you cry … read on for how!


Crying Over Spilled Potato Soup


Every year, my boys choose what they want for dinner and dessert on the first day back to school. I remember as a kid being happy to know we were having a family favorite for dinner after a (sometimes) difficult first day back. This year, my oldest started school before my youngest, so he didn’t need to negotiate with his brother. When I asked him what he wanted, he replied without hesitation, “Potato soup, of course!” So, I made this Potato Soup recipe. (Did I mention it was 88 degrees outside on the day he started school?!? Yikes!)


Delicious, easy and creamy Potato Soup recipe
Potato Soup


I knew my son would want two bowls, so I saved the red bowl you see in this post for his second serving. Unfortunately, he accidentally dropped the first bowl of soup and it went everywhere. I’m not kidding you when I say I thought he might cry. My child who doesn’t cry … ever. That’s how disappointed he was! Fortunately, I took out the other bowl and he went to town on that. If we all hadn’t been so starving, there may have been a little extra in the pot, but not this night!


One of the things I love about this recipe is it comes together so easily and tastes like you worked all afternoon making it happen. After peeling and dicing the potatoes, cover them with water, add a bit of salt and simmer for 15 minutes. While that’s happening, prep the other ingredients. Once the potatoes are done, you’ll be ready to add them to your soup pot and dinner will be ready to dish up 5 minutes later.


Another Reason I Love My Immersion Blender


Another key to this soup uses one of my favorite kitchen tools, an immersion blender. I like my soup creamy and using an immersion blender creates a smooth texture. Plus, you don’t have to mess with transferring it to a blender and then back to the soup pot. Just use the immersion blender right in your pot. If you’re using a non-stick pot, be sure to not let the immersion blender touch the bottom of the pot or it could ruin the non-stick surface.


Since the crying-over-spilled-soup incident, I’ve doubled the recipe to ensure there’s always enough soup. Phew … no more tears!



Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Category: Soup

Yield: 4


Potato Soup


  • 2 large baking potatoes, peeled and diced
  • 1 t olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3 T flour
  • 1 t dried basil
  • 1 t salt
  • 1/2 t pepper
  • 3 cups chicken broth
  • 1 cup half-and-half
  • Shredded cheddar cheese
  • Crumbled bacon
  • Minced fresh parsley


  1. Place potatoes in a large pot and cover with water. Season with salt. Simmer for 15 minutes.
  2. While potatoes cook, saute onion and garlic in oil until soft.
  3. Add flour, basil, salt and pepper. Combine well and cook 1-2 minutes.
  4. Slowly add chicken broth and mix well. Bring to a boil and simmer 2-3 minutes.
  5. Add half-and-half. Allow to heat through but not boil.
  6. Serve with cheddar cheese, bacon and fresh parsley, if desired.



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