I have a confession to make…I H A T E O N I O N S ! I don’t want them in, on or near my food. Hate them so much that when Mr. Southern Heart and I first started dating he had eaten a burger with them on there and I wouldn’t kiss him, and I didn’t want to tell him that it was because he had eaten onions. I wouldn’t eat mashed potatoes when I was growing up because I thought the lumps were actually onions hidden in them. My Mama never did that, but I wasn’t convinced.
My Mama used to make a very basic potato soup that I just loved, AND she didn’t put onions in it! I haven’t had her soup in quite a few years. There was one slight problem to making her soup…nobody knew the recipe and Mama’s been gone for almost 7 years.
I’ve been really craving her soup and decided it was high time I made my own. Plus if I made it, I would be sure there would be no onions hidden anywhere. I searched the internet for potato soup recipes and there were so many different ones, most of which had onions, lol. I decided on a little of this recipe and a little of that recipe and a lot of what I had in my pantry.
This recipe came pretty close to my Mama’s potato soup. It warmed my heart and I could definitely feel my Mama’s presence with me the whole day.
I hope you enjoy My Mama’s Potato Soup!
- 8 to 10 medium potatoes peeled and cut into chunks
- 32 ounces chicken stock
- 2 teaspoons sea salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon minced garlic (I use the kind you buy in the jar that's already minced)
- 1 stick butter or margarine
- 1½ cups milk
- ¼ cup Wondra flour (quick mixing flour) or all purpose flour
- Place potatoes, garlic, salt and pepper into a large stock pot.
- Cover the potatoes with chicken stock.
- Bring the potatoes to a boil.
- Once boiling, reduce heat to simmer and cover with lid.
- Stirring occasionally, simmer until the potatoes are fork tender.
- DO NOT DRAIN POT.
- Add the stick of butter to the soup and stir.
- Measure the milk in at least a 2 cup measuring cup.
- Whisk the Wondra into the milk until combined.
- Whisk the Wondra/milk mixture into your soup.
- Simmer your soup for another 10-15 minutes to thicken.
Enjoy your soup with a thick slice of fresh baked bread.
You can easily adapt this soup to your own taste by adding shredded cheese, scallions, or crispy bacon.