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Homemade Potato Soup #Recipe

I love soup nights. Sometimes you just want a warm comforting bowl of soup and maybe some bread or a grilled cheese (or a salad...). One of my favorite soups is Potato Soup! 

I made some this week and wanted to share my easy recipe with you.


4-5 Russet Potatoes, peeled and diced
1-2 carrots, sliced or diced
1 medium onion, diced
2 stalks of celery, sliced
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried parsley
2 cloves garlic, minced
4 c. vegetable stock/chicken stock (to cover veggies)
1 c. heavy cream or half & half
Salt & Pepper to taste
Olive Oil


1. Heat large stock pot over medium high heat. Drizzle olive oil to coat pot bottom. Add in onions, celery and carrots and allow to sauté until onions start to become translucent and celery and carrots start to soften.

2. Add in thyme, parsley, bay leaf and garlic and stir. Allow herbs and spices to become aromatic - about 30 sec to 1 min. 

3. Add in potatoes and cover with stock. Bring to boil and reduce to a simmer. 

4. Simmer for about 15-20 min until potatoes are soft (test with a fork). Taste broth and season with salt and pepper to taste. Be aware, when you add the cream in, it will temper the saltiness quite a bit, so you may need to add more salt later.

5. Remove bay leaf. Add in cream. Use immersion blender to pureè soup to a creamy texture, or leave as is if you prefer a hearty texture.

6. Check salt and pepper again.

7. Serve with bread & enjoy!

I linked a great immersion blender to our MBP Amazon Store in case you need one. They are so handy for soups!


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