‘Tater Soup


Autumn has arrived and my taste buds are craving comfort foods! One of my favorites is potato soup. It’s easy and inexpensive to put together and oh so worth the little effort.

What you’ll need:

10 lbs Russet potatoes, peeled and diced
3 large stalks of celery diced
30 baby carrots, diced
1 large white onion, diced
4 T mined garlic
2 32 oz boxes of vegetable broth
3 t salt
2 t black pepper
1 T dried parsley
2C half and half


Time to pull out the large stock pot. Peeling 10 lbs of potatoes is not exactly an entertaining endeavor, but once you’re sitting, spooning this delightful combination of goodness into your mouth you’ll be thanking yourself.


Add remaining vegetables. Salt, pepper and parsley.


Pour both containers of vegetable broth in, over high heat bring to a boil. Once boiling, lower heat to get a slow simmer and stir occasionally; you’re only 20-30 minutes from dinner.

Now that the potatoes are tender, take a potato masher and start mashing those ole spuds in the pot. If you prefer a soupier texture skip this step, but I like to have a thicker “broth” with a bit of chunkiness. I also like to add a little thickener using 2T of flour and a cup of water mixed, then added to the pot.

Turn off the heat and add the half and half. Stir/blend fully. Invite the neighbors/friends, this is a huge pot of soup!  Serve!

Add shredded cheddar cheese like I do. Crumbled bacon and chopped green onion is also a fantastic topper.