Sauteeing diced potatoes, celery & onionsMy failing as a food blogger may be my forgetfulness to photographically document the process, but s w e e t mercy, when I do share a recipe?  It's money.  Tried and true with plenty of proof in the puddin' (or cake or pie or veggie or mac and chesse or …!), I'll stack my favorite recipes against Paula Deen, Martha Stewart, Pioneer Woman, Southern Living or Rachael Ray any day of the week.

My friend Isabel hosted a soup dinner before Christmas; and I'm not too proud to admit I wanted to lick the bowl after trying her version of Potato Soup.  Out goes my old recipe, in with hers.  And the secret ingredient?  A method that was new to me but probably familiar to many. 

Isabel's Best Potato Soup in the World


  • 4 medium potatoes, peeled and diced*
  • 1 large chopped onion
  • 1 cup diced celery
  • 1/2 cup butter (mmmm, an entire stick!!)
  • 5 cups milk**
  • 2 teaspoons chicken bouillon
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1 bay leaf
  • Dash of cayenne pepper


  • Combine potatoes, onion, celery and butter in large saucepan.Cook over low heat 15 to 20 minutes, stirring frequently.  
  • Do not brown.
  • Add the rest of the ingredients; bring to boil.
  • Reduce heat, cover and simmer 30 to 40 minutes.
  • Remove bay leaf; put 1/2 of the mixture in a blender and purée.  (Ah ha!  The secret method!!  This is the best way to thicken a soup, using ingredients instead of cornstarch or flour!  Her soup:  creamy, velvety delicousness!)
  • Combine blended mixture with remaining soup. 
  • Serve with shredded cheddar, chopped scallions and bacon.
  • Enjoy ~  Mug of potato soup with bacon & cheese



* I used six potatoes; next time I'll use eight.  I like chunky soups :).

** Isabel used 2 cups of skim and 3 cups of fat free half and half; I used 2% and it was still delicious.

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