This inexpensive hot soup is perfect for supper on chilly evenings.
A few years after Glenn and I got married, we were reminiscing
about some of our favorite childhood foods. Glenn mentioned that his mom made him and his
siblings potato soup quite often. That was the first I had heard that he liked potato soup and I was intrigued that
he had such fond memories of it. So, I thought it would be fun to recreate the soup for him. My first try was
pretty bland. I was at a loss as to what to use to make the soup flavorful without overpowering the potato
After a few tries, I came up with this recipe. By roasting the
potatoes and onions first, we were able to get more flavor out of them. Then we could use other
simple spices to give it depth while maintaining the potato taste. Just remember to roast the potatoes and
onions in a single layer. If they are on top of each other the bottom layer does not get roasted before the top
layer gets done.
Glenn's mom always served the soup with bologna sandwiches and
Frito chips. It's a good combination, so that's how we serve it. It is a very inexpensive meal, but
tastes like a treat!
Roasting the potatoes gives them deeper flavor. You can easily skip this step
if you want to prepare this in a hurry, but you do lose some flavor if you skip it. This soup can
be stored for several days in the refrigerator and reheated as needed.
Medium firm potatoes, such as Yukon
Gold, diced into 1/2" cubes
Whole onion, chopped into 1/2 inch
Quart half-and-half cream
Quart whole milk
All-purpose white flour
Salt and pepper to taste
Optional: Oyster crackers or other
Preheat oven to 350 degrees.
Place diced potatoes and onions on baking sheet in single
layer. Dot with the butter so that all of the pieces get some when the butter melts.
Roast for 15 minutes or until they are lightly browned.
Place roasted potatoes and onions, including melted butter into a large soup pot. Make
sure to get any brown (not burned) bits into the pot also. Add all other ingredients
except for flour and 1 cup of the milk to pot. Heat on stove on medium-low. You want it
to simmer, not boil.
Mix the flour into the remaining milk until it is
completely dissolved. Pour into hot soup and stir until soup thickens a little. Once
this is incorporated into the soup it is ready to serve or it can simmer on low with an
occasional stir for several hours if needed. Make sure that any leftovers are put into
the refrigerator immediately after it cools, because dairy products spoil quickly if
Fun crackers like oyster crackers or those little fish
crackers are great with this soup.