We spent our cold West Virginia winters eating soup….lots of soup, and to be specific….lots of vegetable soup and Creamy Potato Soup!
My Grandma would make huge pots of soup and it would feed us for several days. Grocery stores weren’t just a hop, skip, and a jump away, as my grandma would say, and leftovers were always on our weekly meal list. Leftovers or not, we always gathered around the dinner table every evening to dine as a family…It’s one of my favorite memories.
Sometimes the pot of soup was so big that it wouldn’t fit in the refrigerator and she would put it right out in the snow! I’m sure there were times my brother and I wished a bear would come and eat it so we wouldn’t have to AGAIN, but it was always there the next day.
Potato soup was always on her list of soups to make. It was simple, rich, and creamy, and always one of my favorites.
Over the years I developed it into what I think is the perfect potato soup adding things like carrots, fresh garlic, and thyme. All the flavors come together wonderfully. I have made this soup for hundreds of people over the years!
In the business of our lives with 4 kids and what feels like we are constantly on the go, we still find time to gather around the dinner table. Its a place where we stop to tell stories, ask questions, laugh, set distractions aside, and draw closer together as a family.
I hope you’ll make this soup and eat it around the table with your family. If your anything like my husband and you wouldn’t think about eating a bowl of soup without bread. Check out this Crusty Artisan Bread Recipe!
Love homemade soups? Check out Skinny Tuscan Kale Soup
Elke's Potato Soup
- Couple tbsp olive oil
- 2 cups vegetable or chicken broth
- 2 cups filtered water
- 2 cups milk
- 6-7 potatoes diced
- 4-5 Medium size carrots sliced
- 1 medium-size white onion diced
- 2 celery stalks
- 3 large garlic cloves
- Salt & pepper to taste ( I used 1 tsp + 1/4 tsp salt and 1/2 tsp peppeand more to season sautéing veggies.
- 1/2 tsp garlic powder
- fresh or dry thyme tsp of dried or tbsp of fresh pulled off the stem
- Cheddar cheese optional
- In a large pot heat olive oil over medium heat.
- Add in diced potatoes, carrots, onion and celery season with salt, pepper, and thyme and sauté for 3-4 minutes continually stirring. (this brings out the flavors of the veggies for a quick soup)
- Add in grated or finely chopped garlic and sauté for another minute.
- Cover veggies with water and broth, cover with a lid and simmer until veggies are tender- about 20-25 minutes. *you may need to add a little more liquid to cover veggies depending on how big your potatoes are.
- After veggies are tender, with a pastry cutter or something similar, smash some of the potatoes leaving some big chunks.
- Add in milk.
- Add in about a cup of grated cheddar cheese (optional)
- Reheat but don't bring to a boil.
- Season with salt, pepper, garlic powder, and add more thyme if needed.
- Optional toppings are shredded cheddar cheese, diced green onions, fresh thyme.