This is a easy potato soup recipe that I have made a bit easier in the type of potato I’ve used. I normally love love love Idaho Potatoes and Russet Potatoes to eat, but for this soup since I needed to chop it into cube size I went with a more Gourmet potato for their easy clean up, easy to chop and they have less starch so the color turns out better.
4lbs of Ounces of Klondike Gourmet or Fingerling Potatoes
2 Yellow Onions Chopped
3 Stalks of Celery thinly sliced
2 cups of Cooked Chicken or Bacon Crumbles
2 Tablespoons of Butter
2 Chicken Bouillon Cubes
2 Tablespoons of Mrs. Dash Table Blend
2 Tablespoons of Salt
1/2 Teaspoon of Pepper
6 1/2 Cups of Water
2 Cups of Milk
1/2 Cup Flour, mixed with Water
- I used a liner.
- I placed cubed potatoes, onions, celery, cooked chicken (or bacon), butter, bouillon cubs, Mrs. Dash, Salt and Pepper & 6 1/2 cups of water.
- Cook on low for 7 and a half hours.
- At this point stir the milk and flour/water mixture in a bowl mixing well.
- Add the milk/flour/water mixture to the soup and stir carefully, allow to thicken (may take more then 30 minutes).
- I would check soup before serving in case you need to add more Salt or Pepper.
In place of gourmet potatoes you can do 8 regular potatoes diced.
Scrub well and you may need to rinse or add a little lemon to them if the starch changes the color.
This soup would be great with cheese or Velveeta added to it near the end.
I would strongly suggest testing before serving to see if more salt or pepper needs to be added. It can be difficult to season a soup without tasting it, add too much at first you can’t easily fix.