The simplest ingredients pack a down-home and comforting flavor in this delicious recipe I call Colleen’s Special Potato Soup. I know the google gods will probably frown on the title, but that’s OK. I’ve made this recipe for a long time, and this is what I call it. You’ll love it!
Soup Is Good Food!
My husband and I love to “eat on a pot of soup” through the week making it the meal or a part of a meal. Tom’s taste for soup is not seasonal. He loves it year round and often orders a cup when dining out during the summer months. We’re heading into the soup season and believe me; we’re welcoming it with open arms and spoons in hand. After this extended warm weather, we’re all going to be chopping veggies and loving a pot of soup cooking on our stoves.
Colleen’s Special Potato Soup
Colleen is my cousin by marriage. She is a fabulous cook and the first time I tasted her potato soup was years ago when she had a group of us at her house for – soup. There were three different pots of soup on the stove, and every one of them had to be tasted. Colleen’s specialties cover a wide range of foods. She can recognize a recipe and know right off the bat that it’s a good one. One worth keeping. Let’s call it a culinary sixth sense.
Everything In One Pot
I usually make soups without following a recipe. I’m sure you do the same thing. We open our refrigerators and see a bunch of vegetables that need to be cooked before they go bad and we make soup. I guess that’s what I love about soup. It’s easy to get a great flavor with very little effort and you get your frig cleaned out.
This recipe begins with sauteing the celery and onions and then adding the rest of the ingredients minus the milk and cheese. Save the milk and cheese for last. Those two ingredients are the perfect final touch. I’m a huge fan of cooking with rosemary and it works perfectly with every ingredient in this recipe. I used fresh rosemary in this post, but feel free to use dried.
Add Your Favorite Topping
Topping off your bowl of soup is not necessary, but feel free to get creative with your favorite add-ons. I usually have bread around so making croutons is a great way to use up the stale bread.
Yes, enjoy! I hope you’ll make Colleen’s Special Potato Soup real soon. We are in a change of seasons and our food choices will naturally transition with us. Have you already seen a change in your cooking this month? What’s your favorite soup? Please consider leaving a comment below.
Thanks for stopping by, Rose
- 2 stalks of celery, sliced
- 1 medium onion chopped
- 2 tablespoons of butter
- 6 medium potatoes, peeled and cubed (I used red potatoes and did not completely peel)
- 2 carrots sliced
- 3 cups water
- 5 chicken-flavored bouillon cubes
- ¾ teaspoon salt
- ½ teaspoon dried rosemary (I used fresh)
- dash of garlic powder
- dash of pepper
- 2 cups of milk or add milk to your desired consistency
- 1 cup shredded Longhorn cheese (cheese is optional, and I used cheddar)
- Melt the butter in a large dutch oven, add the celery and onion and saute until tender.
- Add the next 8 ingredients, cover and simmer for about 20 minutes or until vegetables are tender.
- Do not drain the potatoes.
- Remove from heat.
- The potatoes can be mashed or left in chunks.
- Add milk and cheese.
- Return to heat and cook, stirring until desired thickness.
- This recipe makes 10 cups, and I usually double it