Potato Soup

Posted by on Nov 27, 2013 in Soups & Stews, Uncategorized | 0 comments




Mmmmm… Potato soup.  There have been 2 times in my life, to date, where potato soup reached a level of satisfaction that made my taste buds go choir Ahhh* .  The first was with Au Bon Pain’s potato creme cheese soup, the second more recent with my late Grandmother-in-law Dawn’s potato soup.  The latter is a something so delicious, it had to be shared here today.  The soup was prepared by my mother-in-law Vicky, and when I inquired about this family recipe I was expecting to to tackle something complex with secret ingredients.  Oddly, the recipe is not complex. The soup has only have 6 ingredients and 6 easy steps!  How can it be?  Well, sometimes great recipes don’t have to have 20 ingredients or 20 steps. Sometimes simple can be refreshingly delicious.  Enjoy!


  • 12 Tbsp butter
  • 12 Tbsp flour
  • 8 cups Whole Milk(Vitamin D milk)
  • 5 lbs Idaho potatoes peeled and cubed
  • Salt to taste
  • Tabasco to taste
1. On medium heat melt butter in a large soup pot.
2. Add flour to melted butter, whisk until incorporated
3. when the mixture starts to bubble continue to whisk for 1 minute.
4. add milk and continue to whisk on medium heat until the mixture thickens.
5. Add potatoes, salt to taste.
6. Bring this to a boil and stir.  At this point, you can turn off the stove and leave the soup covered until this cools in the refrigerator.  The potatoes will cook to perfection by the time the soup is chilled.
When serving reheat over the stove or in the microwave and serve with Tabasco and fresh crushed black pepper.


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