This may be a repeat – but it fits this weather…



Bob loves potato soup. Whenever I ask him what he would like to supper, he says potato soup.

In large preferably glass soup pot, (No aluminum please!) heat:

2 tblsp butter

1 tblsp olive oil


1 large onion chopped

2 stalks celery sliced

1 carrot sliced.

Cook until tender.

Alternatives: If you want to use bacon, fry diced bacon, drain off fat, add the butter and oil and sauté your vegetables. Or add diced ham to the vegetables you are sautéing.


2 cans chicken broth

2 can water

3 or 4 potatoes diced

Bring to boil and simmer until potatoes are tender.

Mash potatoes slightly with potato masher.


2 cans canned milk

2 cans of 2% milk

Heat through but DO NOT boil.

In a small bowl mix:

3 tblsp cornstarch with

4 tblsp cold water.

Stir a small stream into the hot milk. Turn off heat and continue to stir until thick.

Add salt to taste and sprinkle of pepper.

Ladle into large bowl and dot with butter, sliced green onions and shredded cheese.

My version of salmon chowder, as Bob does not like this, I use the potatoes soup as a base and stir in ¼ cup of canned salmon into my bowl of hot soup. Soda crackers and butter are always on the table with this soup.


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