Source: Sara Allison
My Husband’s Rating:
Will I make again?: I make this frequently!
Recipe Difficulty: Easy and quick!
Time Involved: Just time for the potatoes to boil.
About this Recipe
My Aunt Chris is famous for her Potato Soup recipe. She used to make a huge pot of it every Christmas Eve to host probably thirty family members, and we all loved it and looked forward to it. She would serve it with Pork Tenderloin sandwiches, and that recipe is to come, but we also love it with a simple Grilled Cheese. This is one of my absolute favorite soups, and it’s perfect for a cold winter day. It’s quick to make, inexpensive, and delicious! It is also great for leftovers, which I do not say often.
The main ingredients are potatoes, onions, milk, half and half, Cream of Celery Soup, butter, salt and pepper.
This recipe is extremely simple, so I don’t have many tips or tricks for you. I have tried many varieties of milk, using everything from Skim to Whole, and they all work. I prefer 2%, but whatever you have will work fine.
I know some people aren’t fans of “Cream of” soups, but for this recipe, you really can’t use anything else for the same taste. You can certainly make your own or look for a version with out any preservatives etc..
I love to serve this with grilled cheese, and I will tell you my favorite way to make that. Use two slices of bread of your choice (I like white), butter the outsides of the bread with softened butter, and then use Boar’s Head White American Cheese (thin slices) (not Kraft, this is real cheese) and sharp cheddar. I use two thin slices of American with the Cheddar in the middle. Then I grill it in a nonstick pan with a piece of foil over the top of the pan to help the cheese melt, flipping once when the outside is golden brown. That’s all there is to it!
We absolutely love this soup, and you need to make it ASAP!
Aunt Chris’s Potato Soup
- 4 medium to large potatoes (I use Russet), large dice
- 2 small to medium onions diced
- 1 10 ¾ oz. can Cream of Celery Soup
- 1 tablespoon butter
- 3¼ cups milk (I use 2%)
- ½ cup Half and Half
- 1 teaspoon salt
- ¼ teaspoon pepper
- shredded cheddar cheese
- bacon crumbles
- Place potatoes and onion in a pot and cover with water until they are covered by about one inch. Bring to boil and cook about 20 minutes until they are fully cooked and can easily be punctured with a fork.
- Drain the potatoes and onions, and then mash them slightly in the pot so there are lumps the size that you like. Add the remaining ingredients and mix well.
- Heat thoroughly on low heat, but do not boil.
- Ladle soup into bowls and garnish with the toppings of your choice!