Potato Soup

Hey I’m Karen Sexton From Sexton Kitchen. So this is my first guest blog and I wanted it to be a good one so I chose my recipe for Potato Soup. It’s easy, cheap and yields a lot of leftovers that can be frozen for future meals. It’s also a great recipe for a wintery weekend, when you want the house to smell good. And it doesn’t hurt that this is one that you can just let cook!

Ingredients for potato Soup

Ingredients:

Red Potatoes (6-7), Celery (1 bunch), Carrots (1 small bag of baby), Chicken Stock (1) & Chicken Broth (3), Onion(2), Salt, Pepper, Milk (or cream), Instant Potato Flakes and other spices (that may be left up to you…)

Directions:

Start with the chicken stock & broth in a stock pot. Chop up the carrots, celery and onions and put in the strainer. I use the strainer because I don’t like cooked veggies in the final product, but I want the flavor for the soup. You can adjust this if you do like the veggies in the soup.

Vegetable stock

Let this simmer for about two hours, or until the onions are almost melted. This is the fun part! Now you can relax and get back to your latest Netflix show!

Chop up about 6 or 7 potatoes (you can add more, but for the amount of chicken stock & broth I used, this was the perfect amount. It also depends on the size, the ones I used were pretty large). Add them to the broth.

Potato soup recipe

Now, you’re just waiting on the potatoes to boil. Back to Netflix! (I’m currently hooked on Supernatural by myself, and my husband and I just finished the original Being Human – BBC Version – and I highly recommend both of them!) The potatoes should take between 1-2 hours to become soft, but check them periodically throughout this time frame.

Now, let’s add some spice! I used salt & pepper (to taste – always remember with salt and pepper to add a little, then taste, add a little then taste; you can’t take it out once you add it and over salting can really ruin a great meal). Other spices I used were garlic, oregano and thyme. All to taste!

Once you have your potatoes soft (to your liking) and the broth tasting good, add the instant mashed potato flakes. I have to admit, I don’t really use measuring cups for things like this, so I would just say that you don’t want to add too much; just enough to make it a stew-type consistency. If you add too much it will become too thick. Add about two serving sizes to begin with and then mix that in. Add more if you want it thicker. Add about a cup of milk to make it creamy and you’re all set to enjoy!!

Cheap Potato soup

I hope you enjoy this recipe and feel free to let me know if you have any questions on it!

Karen Sexton

Leave a Reply