Sunday, July 25, 2010

Potato Soup

This recipe will make a tasy, creamy soup that fits a cold rainy day.  I had it with a side of homemade garlic bread to really complete the meal.  Give it a try.


  • 4 tbsp butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 chopped jalapeno (adds flavour without making the soup too spicey)
  • 4 cups water
  • 6 tsp chicken soup base
  • 8 1/2 cups chopped potatoes
  • 1 tbsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 2 cups milk
  • 3/4 lb cheese
  • Additional cheese and parsley for topping


  1. Melt butter in large pan.  Saute onion, celery, and jalapeno until tender.
  2. Combine water and chicken soup base.  Mix well.  Add to pan, along with potatoes.
  3. Simmer until tender (12-15 minutes).
  4. Remove from heat.   Puree in food processor.  Remove to large pot.
  5. Add seasonings and milk.  Mix well.
  6. Stir in cheese just long enough to fully melt and mix.
  7. Serve hot.  Top with parsley and additional cheese.

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