• Priscilla O'Connor

Easy and Comforting Potato Soup for Jan. 74th

Creamy soup is best when dipped!

This Canadian "Spring" is leaving me feeling a bit like continuing hibernation... until June! I decided to cook up one of our favorite soups, for some comfort, after a cold hit our family a couple weeks ago.

*Note to Mother Nature: If you insist on the cold weather, at least end all the sniffy noses!? Peas n' franks!*

Q: What makes this recipe easy?
A: Chicken bouillon sachets (I used Knorr).

These are a pantry must have in my kitchen. They are best for when I don't have time to make a broth from scratch but still want to make soup that isn't straight from a can. You know, when I'm only feeling like a half-lazy mombie...

Prep: 20 mins Cook: 35-40 mins


  • 5 Potatoes (medium-large)

  • 5 cups Water

  • 2 cups Milk

  • 2 tbs Butter

  • 1/4 cup Flour

  • 1 tbs Dill

  • 4 sachets Knorr OXO Chicken Boullion (or equivalent)

  • Salt and pepper to taste


  • Peel and chop potatoes into 2cm cubes.

  • Mince garlic cloves

  • Add water, potatoes, dill, salt, pepper, garlic, and sachets to large pot and bring to boil.

  • Once potatoes are soft (about 20 mins) reduce heat to low.

  • Mash potatoes until only occasional small pieces are left intact.

  • If you want creamier consistency blend 50% of soup in blender. (I skip this step for less mess.)

  • Mix the flour into the milk and slowly mix into the pot.

  • Add butter to the pot.

  • Stir and simmer until it reaches desired thickness.

  • Bowl it up with some shredded cheese for topping and buttery toast for dipping!

Cole wanted to help Mama out!

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