Potato Soup



Potato Soup

This is a smooth and rich potato soup that goes great with some nice crusty bread and butter. I happen to like a few drops of Tobasco sauce but that's just me.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Sauces, Soups and Chowders
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings


  • 1 tablespoon butter
  • 3/4 cup Vidalia or sweet onion thinly sliced
  • 1/2 cup celery chopped
  • 1 clove garlic minced
  • 3 cups chicken broth
  • 1 1/2 cups potatoes medium chopped
  • 1/2 cup half & half
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • chives


  • Melt butter in medium saucepan over medium heat; add onions, celery and garlic and cook until soft but not browned, about 15 minutes.
  • Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer until potatoes are soft, about 20 minutes.
  • Working in batches, transfer to blender or food processor and puree until smooth. Return to pan. Add half and half; gently re-warm but do not boil. Season with salt and white pepper.. Garnish with chopped chives.

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