Wouldn’t you love a big, heaping bowl of All the Love Potato Soup right about now? I know I would!
Momma taught me how to make this golden goodness when I was just knee-high to a grasshopper (as we say down south). It was her go-to recipe when someone got sick or needed a little pick-me-up. Other kids ate chicken noodle to cure the common cold, but my mom went for the gusto and packed in the potatoes. This might be one of the reasons my waistline is a tad larger than the ‘others’.
I’ve added ingredients to my mom’s potato soup over the years, and everyone seems to love my recipe. Maybe it’s the real butter…or the creamy cheese. Or, maybe it’s because I often take it to a friend-in-need to pay it forward in memory of momma.
I hope you’ll do the same.
How to Make Potato Soup
Here’s the fun part. Get out that big dutch oven (ad). Look at it long and hard ’cause that’s the only dish you’re gonna use when making this delicious soup. All the fixing, cooking and cleaning happens in one pot. Woo Hoo!
And here’s another great thing. The potatoes cook in about 30 minutes, and the rest of the prep is easy peasy. Pop some Southern Cornbread in the oven and you’ll have dinner on the table as quick as a snap!
In a large dutch oven, saute’ garlic, onion and celery with butter until soft. Add chicken broth and bring to a boil. Then add dried parsley and red skin potatoes. Cover and simmer until tender (about 30 minutes).
Check frequently during cooking. Add water if needed to cover potatoes. Turn off heat when potatoes are soft and add 1 cup of the milk. Stir and set aside.
In a separate saucepan, make a roux by adding melted butter and flour. Stir over medium heat for 1 minute, then add the other cup of milk. Whisk until smooth. Slowly add shredded cheese, stirring constantly. Mix in half and half and stir well.
Slowly pour cheese sauce into potatoes and stir until creamy. Add salt and pepper to taste if desired. It’s all about the LOVE!
You’ll love making this recipe on a cold winter day, or anytime in between. You could eat a bowl of this yumminess sitting by a big, roaring fire (which we don’t happen to have). Oh well, the soup and a blankie will have to do.
I promise if you make this for your family they’ll be begging for more. If you make it for friends, they’ll bug you for weeks to give them the recipe. Lucky for you it’s right here…Print
Red-skinned potatoes in a cheesy sauce make this the best potato soup you’ve ever tasted.
- 1/4 tsp. garlic, minced
- 1 small sweet onion, diced
- 4 stalks celery, diced
- 1 Tbsp. butter
- 32 oz. carton chicken broth
- 1/4 tsp. dried parsley
- 10 medium red skin potatoes, cubed (with skins left on)
- 2 cups milk
- 2 Tbsp. melted butter
- 1 Tbsp. flour
- 16 oz. sharp cheddar cheese, shredded
- 1/2 cup half & half
- salt & pepper to taste
- In a large dutch oven, saute’ garlic, onion and celery with butter until soft.
- Add chicken broth and bring to a boil.
- Add parsley.
- Add potatoes, cover and simmer until soft (about 30 minutes).
- Check frequently during cooking. Add water if needed to cover potatoes.
- Turn off heat when potatoes are soft and add 1 cup of the milk. Stir and set aside.
- In a separate saucepan, make a roux by adding melted butter and flour.
- Stir over medium heat for 1 minute, then add the other cup of milk.
- Whisk until smooth.
- Slowly add shredded cheese, stirring constantly.
- Mix in half and half and stir well.
- Slowly pour cheese sauce into potatoes and stir until creamy.
- Add salt and pepper to taste if desired.
Potato soup is best served immediately after cooking. Since it’s cream based, it can’t be frozen, but it can be kept in the refrigerator for several days afterwards.
- Category: Soup
- Method: Dutch Oven
- Cuisine: Southern
Keywords: potato soup, cheesy potato soup, southern cuisine, soup, one pot, easy recipe, cheese sauce, potatoes
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