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Creamy Potato Soup

There is something special about sitting down to a homemade bowl of soup.  It is made with love and care to heal the soul, okay that is my take on it 🙂 and I’m sticking with it.

What you’ll need:

  • 2 tbsp. butter
  • 1 large sweet onion chopped
  • 1 stalk of celery chopped
  • 1 clove garlic minced
  • 1/8 to 1/4 tsp. rosemary crushed
  • Potatoes  10 to 12 cups peeled and cubed (I use Yukon/golden potatoes – when the skin is thin like on a Yukon you can leave the skin on if you like)
  • 2 quarts of chicken stock or bone broth (I prefer homemade bone broth)
  • 2 to 3 tsp. Celtic sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1 cup heavy cream
  • 1 1/2 cups diced cooked ham


  1. In a large soup pot melt butter
  2. Add, onion, celery, and rosemary – saute for a few minutes
  3. Then add garlic and saute a few more minutes
  4. Add potatoes, salt, pepper, and broth
  5. Bring to a boil, then reduce and simmer until potatoes are tender
  6. Remove from heat
  7. Using an immersion blender cream about half of the potatoes
  8. Add cream and ham
  9. Ladle into bowls – sit back and enjoy


  • Chopped ham is optional – we  love the flavor it adds
  • Instead of ham chop up the bacon and crisp it up.  Sprinkle on top when serving.
  • Replace onions with leek.  Thinly slice up 2 or 3 leeks and saute – delicious

From my home to yours.  Serve with a side salad and a slice of buttered sourdough bread.  Life is Good!

Note:  The benefit of leaving on the thin potatoes skins is potassium is found in the skins – keep the good stuff.

If you don’t have an immersion blender you can use a potato masher or ladle some soup in a blender and puree.


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