Wild Heaven Farms

This recipe for potato soup starts out with 3 tablespoons of butter in a 3 quart pan on medium high heat. Chop one onion then add two stalks of celery, chopped fine, sauté until tender. 

I had some green onion whites left from the Thanksgiving cheese-ball so I chopped those up and added them in for additional flavor in this potato soup. 

Three potatoes chopped up in quarter inch cubes should be just enough for a nice hearty potato soup.  I just had dental implant surgery so I’m trying to make everything as soft as possible. You can cut yours in larger chunks if you don’t want it smoother like I’m making it. 

If you’ve got celery leaves and green onion tops, you can chop those up really fine to look like seasonings in your soup. This always makes it pretty to eat. But hold off until later on adding these to the pot. I’ll let you know when.

Once the onion and celery is translucent, I add the diced potatoes, and then 2 cups of water.

This cooked for a total of 10 minutes before I took the lid off and smashed it up a little. I then let it continue to cook another five minutes.

Add in one and a half cups of milk and heat through. About another five minutes. 

Stir once to make sure it isn’t scorching or sticking. 

Now that it’s come back to a low boil, I’m going to add a half a teaspoon of salt and a quarter teaspoon of black pepper. 

Celtic Salt

I have started using this Celtic salt that comes from Amazon. (We make a percentage of the sale if you order through this link but it doesn’t cost you anymore)

Stir that all in and make sure nothings sticking to the bottom of the pan.

Here I would normally add a half a stick of butter and more milk, but I have leftover heavy cream from making the whipped cream for our pumpkin pie. So I think I’ll use it instead of more milk and butter.

Before I add that I’m going to add in the chopped celery leaves and green onion tops that I minced up earlier. 

This smells so good! Now let’s see how much heavy cream I have left over. Perfect it’s about one and a quarter cups. I think that’s about all that will fit in my pan.

Don’t mind the chicken scraps pan in the background. I cooked all the older eggs today to feed to our hens. They can use the extra protein right now with the cold weather coming on. You can see I also added in the celery and onion scraps. It will give them something to pick at. It may also bring in some bugs that they will like eating more than these scraps.

While, it’s coming back to a slow simmer, shred about 4 ounces of cheese. Use any kind that melts good.

Before I started shredding my own cheese, I would put a slice of processed cheese in each bowl as it was served and it was just as good. We will add this to the potato soup later. If you’ve got a bag of shredded cheese, just go ahead and measure out about 2 cups.

Keep stirring the soup on the bottom to make sure that it’s not sticking. Also because we’re at such a low heat, a skim will form on top,just keep stirring that in. 

Thickening the Potato Soup Before Serving

Normally here I would add a little cold water to my measuring cup and put a couple teaspoons of cornstarch in to thicken this soup with. But I used it all the last time I made potato soup. So this time I’m gonna use my mom‘s method- good old, all purpose, flour. I’m just gonna make a slurry with some water and add it in once it starts bubbling. I used 1/4 cup of water and 2 Tablespoons of this good King Arthur flour. I keep it in the freezer so it stays fresher longer.

This is a good time to get a clean spoon and taste it again. I am adding in another eighth of a teaspoon of salt. Normally, I would add in some more pepper as well, but because of my dental work, I’m not supposed to have spicy things. Feel free to add lots more black pepper to your own soup. I think it needs a little more butter so I’m adding another Tablespoon now.

I just keep stirring the soup. Every time I see a skim forming on top until it starts bubbling again.

I want to give the flour time to cook. So just keep stirring and letting it come back to a slow bubble. Keep doing this for about five more minutes. It will start coating the spoon like a thin gravy as the flour thickens it as it cooks.

You will get to a point where you won’t be able to stir down the bubbles. This is when you want to add in your shredded cheese. Today I’m using cheddar but the last time I made this recipe for potato soup I used Colby Jack and it was really good too. 

Once your cheese is melted in, you can turn off the heat and let it cool down a little before serving.

Because of the type of crock pan I’m using I have to keep stirring for another five minutes or so to keep it from sticking on the bottom. I’m gonna go ahead and dip a bowl out to cool as well. I’m really looking forward to eating this potato soup. You can see it has all kinds of softened veggies for me to eat. 

I hope you enjoy this potato soup, especially if you’ve had implant surgery like me, and can only eat soft foods. This one has a lot of good fat and protein because I used the Fair Life milk and heavy cream.

Do you have a better way of making potato soup? tell me in the comments. I’d love to try your recipe for potato soup. 

I have never used a recipe for potato soup before. I just go by what feels right, and by the ingredients I have on hand at the time. I wrote this recipe down today as I was making it because I knew someone was going to ask for it. I’m just glad it turned out good enough to share. If you try this recipe for potato soup and love it, let me know. If you try it and have improvements you can suggest, let’s hear them in the comments.