Jim's Potato Soup Recipe

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Jim's Potato Soup Recipe

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5 3 3
Publisher Photo
Our kids claimed they didn't like potato soup. But after one taste of my version, they came clamoring for seconds! The secret is adding cayenne pepper to give it a little kick, plus topping it with cheese and bacon bits.—Jim Wick, Orlando, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.

Ingredients

  • 1/3 cup diced celery
  • 1/3 cup diced carrot
  • 1/4 cup diced onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 quart milk
  • 2 chicken bouillon cubes
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon cayenne pepper
  • 6 medium potatoes, peeled and cooked
  • Chives, shredded cheddar cheese and bacon bits, optional

Directions

In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired. Yield: 8 servings (2 quarts).
Originally published as Jim's Potato Soup in Taste of Home December/January 1997, p47

  • 1/3 cup diced celery
  • 1/3 cup diced carrot
  • 1/4 cup diced onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 quart milk
  • 2 chicken bouillon cubes
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon cayenne pepper
  • 6 medium potatoes, peeled and cooked
  • Chives, shredded cheddar cheese and bacon bits, optional
  1. In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired. Yield: 8 servings (2 quarts).
Originally published as Jim's Potato Soup in Taste of Home December/January 1997, p47

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Reviews forJim's Potato Soup

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[email protected] User ID: 165152 241048
Reviewed Jan. 4, 2016

"Our family has been making this soup for several years and we all love it. I make it exactly as written, perfect."

MY REVIEW
goggiegirl User ID: 6127037 15116
Reviewed Mar. 20, 2013

"I have been using this recipe since it was first published and the whole family loves it.

I do not change a thing."

MY REVIEW
a1engraver User ID: 1588738 16555
Reviewed Nov. 9, 2011

"I have used this recipe for years. It's a great stand-by. I pretty much make as is except eliminate the cayenne pepper as we tend to not like a "bite" to our food. The whole family loves it!"

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