Grandma's Country Potato Soup

April 5, 2020

There's just something about a thick and creamy potato soup that makes me feel like I'm wrapped up in a big warm chunky sweater. That's the best way to describe this soup and so I'll leave it at that. This is my mother-in-law's recipe so you know it's good when it's been a tried and true staple over all the years that she's made this. 






4 medium potatoes, cubed

1 1/2 tsp Rosemary

1 1/2 tsp Thyme

Garlic Salt & Pepper to taste

Olive Oil

1 cup Milk

2 cups Chicken Broth



1/2 cup Milk

3 tbsp Flour


Fun Fact: a SLURRY is a thickening mixture for stews, soups & sauces that's usually made from equal parts water and flour. Sometimes this is referred to as "whitewashing". My MIL often uses milk for her slurries when making creamier dishes. 



Pre-heat oven to 400 degrees.


On a sheet pan, coat the POTATOES generously with OLIVE OIL. Toss in ROSEMARY & THYME, be sure to mix these all over the potatoes so they're well coated with flavor. Sprinkle on GARLIC SALT & PEPPER to taste. Bake the potatoes for 20 minutes.


(When you bake the potatoes instead of boiling or microwaving them, it brings out a bigger flavor that makes this soup come together.)


During the last 5 minutes of the potatoes baking, combine 1 cup MILK and 2 cups CHICKEN BROTH in a saucepan. Bring this to a simmer. 


When the potatoes are done, mash them with a fork or a potato masher. Add them into the saucepan to simmer.


To make the SLURRY, in a separate bowl combine 1/2 cup MILK and 3 tbsp FLOUR. Whisk them together to remove any and all lumps. Add this slurry to the saucepan to thicken the soup. Stir well and let it all simmer for a few more minutes. Add SALT & PEPPER to taste. Enjoy!




Sometimes we'll sprinkle cheese on top or in this photo above, we added a little leftover sliced sausage and toast for dipping.  







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