Sunday #Soup #Cooking up Memories

It amazes me how so many cooks can't create a decent soup!

Do you love homemade soup?


Maybe it’s because I owned a restaurant for thirteen years and as chief cook and bottle washer, made a LOT of soup, but I’m very fussy when we go out to eat. It amazes me how so many cooks can’t create a decent soup!

potatoes fun knife fork
Photo by Pixabay on Pexels.com


I’m trained in the house of mom 🙂

She took pity on me and taught me the rudimentary necessities needed to make a delicious base that will work for 99% of the soups you cook.

The secret?

Onions, carrots, celery. Yep, it’s that easy.


Today, I’m going to share my recipe for Cream of Potato Soup. 

Start with a good-sized pot, either a dutch oven or slow cooker if you prefer.


1 large onion chopped fine

3 med carrots chopped

3 med celery chopped

1 tbsp margarine or olive oil if preferred

Salt and pepper

Simmer together on med-low heat until onions are translucent



5 pounds potatoes- russet

1 litre milk

2-3 tbsp chicken soup base

Salt and pepper

1 1/2 cups flour

shredded cheese (if preferred)

Meanwhile, peel and chop into bite-size chunks 5 pounds of russet potatoes and rinse in pan of cool water. Drain.

Add potatoes to pot, then fill to 1-1 1/2 inches above potatoes with water. Set pot to boil, adding salt and pepper to taste.

Simmer for approx. half an hour or until potatoes are cooked.

In a separate bowl, add 3 cups cold water and salt and pepper. Slowly mix in the flour stirring with a wisk to blend.

Add chicken powder base and milk to soup. Stir and return to slow boil before adding the flour water until soup begins to thicken. Simmer ten minutes more for flavors to bind.

Serve with a little shredded cheese on top.


The best thing about this soup is how easy you can change it up.

Add a can of clams for clam chowder

Frozen seafood medley for seafood chowder

Frozen fancy vegetable mix for Cream of vegetable soup

Cooked, chopped bacon for bacon and potato soup.

2 Cans creamed corn for corn chowder

The choices are only limited by your imagination 🙂





JACQUIE BIGGAR  is a USA Today bestselling author of Romance who writes about smart, sassy females and tough, alpha males who learn the true power is love. Free reads, excerpts, author news, and contests can be found on her web site: http://jacqbiggar.com You can follow her on at http://Facebook.com/jacqbiggar, http://Twitter.com/jacqbiggar or email her via her web site. Jacquie lives on Vancouver Island with her husband and loves to hear from readers all over the world!

18 comments on “Sunday #Soup #Cooking up Memories

  1. Sounds delicious, Jacquie. It’s been a long time since I’ve made homemade potato soup. I’ve put ham in mine before and even Polish sausage for a different taste. I’d like to try it with the corn. I didn’t know you owned a restaurant. 😮

    Liked by 1 person

    • Mmm, ham would give it a nice flavor!
      Yes, I’d probably still have it if we hadn’t moved to help my daughter and grandson when she started university. Not that I’m complaining, lol. I get to live in paradise (Vancouver Island) and pursue another dream- writing 🙂

      Liked by 1 person

  2. Thanks for sharing your recipe. I enjoy making soups. I will try this one for sure.

    Liked by 1 person

  3. Yummy, Jacquie! I often cheat and use my favorite veggie stock, but once in a while, I need to do it totally from scratch. I made a terrific potato soup in my instant pot!

    Liked by 1 person

  4. This looks delicious, Jacquie. Sharing.

    Liked by 1 person

  5. Sounds yummy.

    That’s the same base I use for almost all of my soups, too. In fact, I’m making wedding soup tomorrow, and those three things will be the first in the pot.

    Thanks for sharing!

    Liked by 1 person

    • I’ve tried Wedding Soup from a premade package the salesman gave me, but I’ve never made it. Delicious!

      Liked by 1 person

      • I made mini meatballs a couple of weeks ago and froze some of them. So this will be easy. Throw the veggies and meat in a pot of water and simmer all day. At the end, strain out the broth, throw in the meatballs and greens. When the greens are soft, add in a drizzle of eggs. Haven’t decided if I’m going low carb (stopping there) or making pastina to add to it. Either way, topping with grated cheese. Since the meatballs are already made, it’ll be an easy meal. And so much better than the canned version.

        I never tried a premade packaged version. That might be worth investigating.


        • This came as frozen cubes (I know, weird right?), just heat and serve.
          When you say throw the meat and veggies in a pot to make your broth, what kind of meat? The same as the meatballs, or? I want to give this a try!


  6. Hahaha! This is riot humor! The recipe is to die for.

    Liked by 1 person

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