I love preparing tasty recipes and sharing them with others.
Tender chunks of potato afloat in a rich, creamy, decadent chowder. Perfect on a chilly day, or any day, this potato soup is tantalizing to the tongue and soothing to the soul—it is comfort food.
Leftovers taste even better the next day!
This potato chowder soup freezes well, and is very microwave-friendly.
|Prep time||Cook time||Ready in||Yields|
8 to 10 servings
- 5 pounds russet potatoes, peeled, cut into 1/2-inch cubes, rinsed and drained
- 8 cups water
- 1-1/2 teaspoons salt
- 2 cubes Wyler’s Chicken bouillon
- 1/2 cup butter (1 stick), divided
- 1 cup onion, finely chopped
- 4 tablespoons all-purpose flour
- 2 cups half-and-half, or light cream
- 1 (10.75 oz.) can Campbell’s Condensed Cream of Celery soup
- 1 teaspoon ground black pepper
- In a large pot, or Dutch oven, add cubed potatoes, water, salt, and bouillon. Bring to a boil, cook for 5 minutes, and then reduce heat to medium-low.
- Meanwhile, in a 10-inch skillet, over medium heat, sauté chopped onion in 4 tablespoons butter for 5 to 7 minutes, or just until tender and translucent. Stir in flour, making a roux. Add cream all at once. Cook and stir until thickened and bubbly (it should resemble a thick gravy), and then remove from heat.
- Add the remaining butter and 1 teaspoon black pepper to the pot of potatoes. Add the roux, stir; add the celery soup, and stir until well blended. Cover lightly, and continue cooking on low heat for 10 to 15 minutes, stirring occasionally. If necessary, stir in additional cream to reach desired consistency.
- Garnish individual servings with shredded sharp Cheddar cheese and crumbled, cooked bacon. Serve with saltine crackers or baguettes.
Make the roux while the potatoes are cooking, and set aside. Removing the roux from heat and allowing it too cool slightly helps prevent lumping, and creates a smoother, creamier chowder.
Tip: The Longer This Potato Soup Sits, the Better It Tastes.
If time allows, turn off the burner and let the potato soup sit lightly covered for 15 to 20 minutes before serving. The soup remains hot, while the creamy chowder settles, and all the flavors acclimate and mingle. If you are patient, you will be deliciously rewarded. And, leftovers taste even better the next day! (This soup freezes well, and is very microwave-friendly.)
I only use Wyler’s Chicken bouillon cubes (or replace 2 cups of the water with 2 cups of real chicken broth) and Campbell’s Condensed Cream of Celery soup whenever possible.
Wyler’s Chicken bouillon cubes are made from real chicken, so the broth tastes like real chicken broth, and offers the nutritional or therapeutic properties of real chicken stock.
And, while I have tried many brands of cream of celery soup from generic to costly organic, I have found that Campbell’s Condensed Cream of Celery soup time-after-time provides a superior flavor and creamy consistency that blends very well, and complements this potato chowder soup wonderfully.
© 2016 DC Ziese
DC Ziese (author) from Virginia, USA on December 09, 2016:
Thank you, Haley! I must say I do agree. :-) Best regards, ~D
Haley on December 09, 2016:
Best potato soup I have ever had! This recipe is a MUST TRY!