World’s Best Potato Soup

Remember last week, when I said there were a few things that couldn’t be topped from my recipe collection?  You know…I told you about my Mimi’s Meatloaf & Sauce , Mimi’s Green Beans, and my Apple Pie (coming next week!)?   Well, I hate to brag again, but I’m in another Maria Von Trapp Mood this week.  So, please let me share another one of my favorite things with you.  Is that alright?  There are a lot of Potato Soup recipes out there.  Really there are.  Some are good.  Some are “bless their heart they tried”.  But I have one that will blow your socks off.  Really.  It’s fabulous. It’s so delightfully creamy and wonderful.  It soothes your soul as it goes down.  There’s just nothing better on a cold, blustery evening.   My mom tried this when she got a cookbook from Southern Seminary years ago and we’ve never once been able to top this recipe.  With the creation of Pinterest, believe me, I’ve scoped out other recipes just because they sounded good.  But none have come close to this Potato Soup Masterpiece.  You’re going to love it.  You’re also going to be able to feed a small army. Make sure you have a BIG pot for this (or two semi-large pots to divide it in). What a marvelous way to reach beyond your reach…just look around for someone to share this cup of warmth with!  If you find you’re in an over-abundance of bowls of wonderfulness, don’t be afraid to freeze it.  It freezes marvelously! All you have to do is dump it in the pot and warm it when you’re ready for your next bowl!

World’s Best Potato Soup

Reach For: 

1 Gallon of Water

2 1/2 lbs of potatoes, peeled  and diced (8-10 potatoes for me usually)

2 Chicken Bouillon Choose

1 TBSP salt

1 TBSP white pepper

2 cans cheddar cheese soup

1 lb. of butter

1 1/2 cups flour

2 cups Half and Half (OR my new favorite…1 cup of milk and 1 cup of Heavy Whipping Cream)

Optional Toppings:

Bacon Bits

Green Onions, Chopped

Shredded Cheese

Directions:

In a huge pot, boil potatoes in water with seasonings and bouillon until potatoes are half cooked.  Add cheddar cheese soup and simmer about 10 minutes.  In a smaller separate pot, make a rue with butter and flour by melting the butter and gradually pouring in more flour while constantly whisking.  Whisk until smooth, then stir into soup and simmer.  Add Half and Half OR Milk and Cream, stir well.  Cook on low for about 10-15 more minutes until warmed throughout. Sprinkle with toppings if desired.

Yields: Approximately 20-24 1 cup servings

Recipe Source: My Mama via Mary Mohler

Worlds Best Potato Soup

This Week We’re Partying With: Marvelous Mondays , Jam Hands , Chef In Training , Teach Me Tuesday , Mandy’s Recipe Box , Wake Up Wednesdays  , Buns In My Oven

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