I asked a friend of mine, Deb, to send me her recipe for what she said was The Best Ever cream of potato soup.  I pshawed.  I’ve tried lots of “best ever” food that was far from it.  But, as I soon found out, Deb doesn’t lie.  The following is my take on the recipe she sent me.  The original recipe can be found by clicking “read more.”


4-5 medium potatoes, cut into small cubes
1/3 cup butter
1/4 cup chopped celery
1/4 cup diced onion
1 packet G Washington’s Golden
1 qt half & half
1/3 cup flour
2-3 cans chicken broth
A handful or two of shredded (or cubed) monterey jack or white cheddar cheese
1+ cup(s) cubed ham

Cook potatoes in chicken broth -enough to cover the potatoes- til just tender..do not over cook.  Saute’ onions and celery in butter.  Add flour and G Washington’s.  Cook 5 minutes.  Stirring constantly with a wire whisk, slowly add half & half.  Continue to stir until thick and smooth.  Season to taste.

Mash cooked potatoes right in the pot with the chicken broth then add to the half & half mixture.  Cook stirring frequently until soup reaches a simmer.  Reduce heat to low add ham and cheese and heat through.

Makes enough soup to feed four or 5 people as a main dish with leftovers.


•If you like your soup smooth, you’ll want to whip them using a mixer, adding the chicken broth to make a thick potato slurry.

•My ingredients picture shows both red and white potatoes.  This would be because I had a few red potatoes left in a bag so I used them up.  You don’t need multiple types of potatoes.

•If you think the soup is going to be to runny remember that potatoes are a starch and will thicken up immediately.  If you follow this recipe, it won’t be runny at all.  You might want to add some milk if you think it’s too thick.

•Do not eat a second helping of this (or any other creamed soup) unless you want to be a big useless lump sitting in your chair going all, “Uuuggghhh.  I ate too much.”

•I use ham from a boiled ham bone.  I buy ham shanks frequently.  They’re good for dinner, leftovers, soups, ham salad and a million other things.  I always keep a lot of meat on the bone when I boil it.  I boil the bone down for several hours.  I then remove the bone, cool it, pick the meat off and bag it up in various portion sizes.  I put the cooled pot of water that it cooked in in the fridge overnight.  The next day I take off all the fat (which will have solidified) and then I put the broth in ziplock bags and keep it in the freezer.  I use the broth for pea soup.

•My SIL said this is “Restaurant quality soup.” My husband asks for it now at least once a week.  I told him we would be dead from heart attacks brought on by high cholesterol within a month.  He’s only allowed to have it once a month.

•A pot of this would definitely feed a ton of people as a soup course.  It’s very hearty and filling.

Deb’s original recipe

Cream Of Po-Cheesy Soup

4-5 medium potatoes, cut into small cubes
1/2 cup butter
1/2 cup margarine
1/2 cup chopped celery
1/4 cup diced onion
4 tsp. granular chicken bouillon OR 4 crushed cubes
6 cups cold milk
1 cup flour
1/2 pound shredded cheddar cheese
1 cup cubed ham ( optional, but suggested )

Cook potatoes in water til just tender..do not over cook.  Saute’ onions and celery in butter and margarine; Add flour and bouillon, stir to blend. Add milk to make a roux, stir until thick and smooth. Add cooked potatoes and 2 cups ( yep the 2 cups in the recipe ) of the cooking water.  Add cheese, stir til melted, add ham.

Posted by Donna on Monday, April 20, 2009 at 05:17 PM
Filed in: Soups & Stews • ◊ Permalink
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