Potato Soup

February 19, 2017



6 Cups Chicken stock

4 Cups diced Potatoes

1 Cup Whole Milk

1 Cup Sharp Cheddar Cheese – and more for garnishing

1 Cup diced ham (or ½ cup chopped bacon)

1/4 Cup Flour

1 clove of Garlic chopped

1 tsp Oregano

(You can also add carrots, celery and onions if you wish. Or chives as a garnishment.)



In a soup pot add Chicken Stock, Potatoes, Garlic, Oregano, Basil, and Dill, then bring to a boil.

In another pan (a double broiler works best so the milk doesn’t burn) whisk Milk, Butter and Flour while heating slowly until butter is melted. Add to soup mix.

Stir together and bring to a low simmer. Add Cheese and Ham/Bacon. Salt and Pepper to taste. Stir often and let simmer for about 30 to 40 minutes, until the potatoes are nice and soft. Garnish with cheese and chives if you wish.

This soup is great to eat with bread or even eat it out of a bread bowl.

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