Homemade Potato Soup for a cold winter day!

Baby, it’s COLD outside!

Brrr! It’s finally cold here in central Arkansas! And, when it’s cold outside, the people generally think about a hot soup or stew to eat! And this Homemade Potato Soup was a perfect choice for today’s lunch! Plus, when you think of comfort food, hot homemade potato soup is close to the top of the list. Who doesn’t want comfort food in the winter???

Lynn hasn’t felt well for a few weeks, so I thought potato soup would taste good to him. And, in this “it’s-nice-to-stay-inside” weather, this soup hit the spot.

Making the Homemade Potato Soup . . .

I have made potato soup many times. And, there are many really good potato soup recipes to choose from. In fact, my mother has a Potato-Broccoli Soup that she and I both have made over the years. But since I didn’t have any broccoli, and didn’t want to go to the store to get some, I couldn’t make hers. I wanted, I thought, just a plain, but delicious potato soup. So, I began searching in a couple of cookbooks I had purchased from some tearooms in Arkansas.

I found a recipe for “Jim’s Potato Soup” in my “Victorian Sampler Tea Room” cookbook. It was simple enough with potatoes, onion, celery, milk and whipping cream. Fortunately, I DID have whipping cream! I did change the recipe a bit by adding some cheese for flavor:) This recipe DOES NOT have bacon in it, so I didn’t use it. But, most likely if you are a bacon lover, by all means, add it!

Another really great thing about this Homemade Potato Soup is that, it is an easy lunch to make. And, it only takes about 40 minutes or so from the time you chop the vegetables to the point of serving the soup.

Step 1: Place all the chopped vegetables in a large pot, add water, and cook about 20 minutes.

Step 2: Add the milk, cream, salt, pepper, parsley and bring just to a boil. DON’T LET IT BOIL. Oh yeah . . . you have to mash some of the veggies, but leave quite a lot of chunks.

Step 3: Add a couple of pieces of American cheese for flavor, let melt, bowl it up, and serve!

I made Mama’s Peppery Cheese Muffins to serve with the Homemade Potato Soup. The muffins and the soup were both really good! I did learn something new, however . . . Do NOT use muffin paper cup liners for these muffins!!! They stick to the paper!!! LOL! They were still tasty, but next time, I’ll just use plain old shortening or nonstick cooking spray!

Which do you prefer . . . a potato soup that is simple with NO bacon, or a potato soup with bacon?

Homemade Potato Soup Recipe


  • 4 cups peeled, cubed potatoes
  • 3 stalks celery, sliced
  • 1/2 large onion (or 1 medium), chopped
  • 2 cups water
  • 2 teaspoons salt
  • 1 cup milk
  • 1 cup whipping cream
  • 3 Tablespoons butter
  • 1 Tablespoon dried parsley flakes
  • 1/4 teaspoon black pepper
  • 2 slices American cheese


  1. In a large pot or Dutch oven, place all the potatoes, celery, onion, water and salt.
  2. Simmer, covered about 20 minutes or until some of the potatoes are fork-tender.
  3. Mash the vegetables a few times, but leave some of the vegetables in chunks.
  4. Add remaining ingredients. Stir to combine
  5. Bring the soup to a boil, but NOT boiling, stirring constantly.
  6. Place the 2 slices of American cheese in the pot of hot soup. Stir until melted.
  7. Ladle the soup into bowls and serve with cornbread muffins or Mama’s Peppery Cheese Muffins.

NOTE: I did have to add a little thickening because the soup was not as thick as I wanted it. You can add it or not. It depends on the consistency you like in your soups. If you need to make yours thicker, simply mix 2 tablespoons flour with 2 tablespoons water, mixing well. Then stir it slowly into the soup until all is mixed well and the soup is thickened. Be sure your flour/ water  is thoroughly mixed together so there aren’t any clumps that would fall into your soup.



I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

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Kara Bout It