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Grandma’s Potato Soup

My mother had a rather southern tradition of always cooking black eyed peas, ham, and fried okra on New Years day.  To my understanding, the black eyed peas were for luck.

The fried okra was simply a homage to her love of bacon fat.

I haven’t decided what New Years meal tradition to begin with my family yet.  But after our recent stomach flu, I’m pretty sure that we’re not ready for bacon fat yet.

And that saddens me.

However.  When we were under siege, I spent a good deal of time scouring the internet for a potato soup recipe that didn’t include a bunch of contraband ingredients that would be contrary to a bland diet.  I love making quick soup using my Vita-Mix, but I wanted something that would simmer on the stove and make the house smell nice.  Because at that point, the house wasn’t smelling so nice.  Just sayin’.

I found the following recipe at Cooks.com and tweaked it just a little.  It was a hit during our colonary affliction.  And I loved it so much that I made up a batch just today.  And the title of it is “Grandma’s Potato Soup.”  I don’t know whose grandma, but somebodies.

Grandma’s Potato Soup

  • 1 teaspoon canola oil
  • 1/2 cup chopped onion
  • 2 celery stalks, sliced
  • 1 cup baby carrots, sliced
  • 4 potatoes, peeled and cubed
  • 4 – 4 1/2 cups boiled water
  • 1 teaspoon chicken bouillon
  • potato flakes for thickening
  • salt & pepper to taste

Sauté onions and celery in oil until soft.  Add the water and bring to a boil.  Then add the carrots, potatoes, and chicken bouillon.  Add salt & pepper to taste.  Reduce heat to a simmer, and let the whole thing cook for 1 hour.  Towards the end of the cooking time, add some potato flakes to thicken the broth.  I think I used the equivalent of 4 tablespoons.

Tonight I served the soup with seasoned croutons and shredded mild cheddar cheese on top.  Perfect for cooler weather.

And yes, when Fiddledaddy was out slaving over the stricken mailbox, we were having a warm spell.  Some of you living in the northern states noticed that.  And I’m sure you’re not bitter.   But now our weather has taken a turn for the colder.  I couldn’t be happier.

And btw, the brackets that Fiddledaddy used to fix the post worked beautifully.  SO I WAS WRONG, HONEY.  I CAN ADMIT THAT PUBLICLY.

(I’m still going to paint it, though.  BRIGHT RED, so it may be more easily avoided when operating a 2 ton vehicle.)

I’m not going to add Mr. Linky for this post, because I didn’t tell anyone I was actually going to post a Saturday Stirrings.  I didn’t even know myself until I sat down to type.

Happy New Year, my friends!

4 Responses to Grandma’s Potato Soup

  • I love potato soup! I think our ‘cold spell’ trumps yours…high of 11 here today. Add in the constant Chicago wind and I know we’ve got negative wind chills. Perfect day for soup. If I had all the needed ingredients, I would make a pot. To get the ingredients, that would require me to leave my warm house. Which is NOT happening.

  • That sounds really good. Most potato soup recipes have dairy and I can’t eat it. Will have to try this one. YUM!

  • Happy New Year to you, too! May your 2010 involve no throwing up of any kind. Or run-down (literally) mailboxes. Or, you know, any other disaster that makes your blog so fun to read 🙂

  • Just discovered that if you use frozen hash brown potatoes you don’t have to slave away peeling and cutting to enjoy a fabulous potato soup no matter what recipie you use.