Creamy Potato Soup from Scratch

Well, hello dear friends! My migraine is finally leaving and I am back to cleaning, cooking and creating a home for Hubby and me. It’s that perfect time of year for comfort food, isn’t it? And that is why I have made my own recipe for Creamy Potato Soup from Scratch recently.

I MUST tell you a story about the first time I made potato soup. We had only been married a few weeks, and it was a cool Fall day. An ideal day for soup, right? I thought I would dive into one of the many cook books I had received as a wedding present. (Yes, they gave cook books as gifts back then.) (HUGE SMILE)

Anyway, Hubby liked potato soup with lots of cheese and cornbread. I worked in the kitchen most of the afternoon making sure I timed it just right, so everything was ready when he got home from work.

I had never made either one before, but I was confident I was making a great meal.

Mistake number one. I baked the cornbread in a loaf pan. Um..don’t ever try it. It will take hours to bake fully. And/or the top will be burnt to a crisp and the middle will still be doughy. Yep, You guessed it-That is EXACTLY what happened to me. I was SO embarrassed!

Mistake number two. The soup recipe never mentioned making a rue or adding mashed potatoes to make it “creamy”. I used whole milk for the base and that is exactly what it was. Whole milk with sauteed onions and cooked potatoes. Not creamy or tasteful. Again, I was SO embarrassed. And being the young bride that I was, I cried. Hubby was so sweet and comforting. He laughed and said, it doesn’t matter. 

Now I would just laugh it off and order pizza. BUT, it did push me to “LEARN” to create my OWN Creamy Potato Soup from Scratch.

{My Creamy Potato Soup from Scratch}

Ingredients:

1/2 chopped yellow onion

2 carrots, sliced thin

2 celery stalks, sliced thin

2 pounds, Yukon gold or yellow potatoes, sliced and halved (not peeled)

4 tablespoon real butter

4 tablespoons white flour

1/2 gallon whole milk

salt and pepper to taste

Saute’ onion, carrots and celery in a saucepan until veggies are tender in 2 tablespoons butter.

Add potatoes to veggies and continue to saute’ until potatoes are soft.

Remove potatoes and blend them in a blender with 1 cup milk, until smooth and creamy.

Sprinkle white flour over cooked veggies. Stir until everything is well coated.

Add mashed potatoes back to the saucepan.

Slowly add milk one cup at a time. Continue stirring until creamy and smooth.

Garnish with grated cheese, green onions and/or paprika.

*if you like YOUR soup thinner, just add more milk, a tablespoon at a time*

 

My Creamy Potato Soup from Scratch is ideal for a cold Winter lunch or dinner. AND definitely better than the FIRST time I tried making homemade soup.

I hope you enjoy this Creamy Potato Soup from Scratch to serve for your family and friends.

Make it a great day.