Potato Soup

Posted on: June 10th, 2019 by

Recipe by Jill Michael



  1. Peel and cut the potatoes into 1 inch cubes, boil until tender, drain. Set aside 2 cups of cubes.
  2. Take rest of potatoes and mash with milk until smooth and a bit runny.
  3. Add 1/2 stick butter and 3oz cream cheese, blend thoroughly.
  4. In separate pan, sauce the chopped celery and onion in 1/2 stick butter until transparent. Add to the soup!
  5. Chop the 2 cups of cubes into small pieces. Add to the soup!
  6. Let your creativity fly – add to taste garlic salt, black pepper, parsley flakes and onion powder.
  7. Cook on low in slow cooker for approximately 2hrs or high for 1hr.
  8. Trick – Don’t have time? Cook in an InstaPot!

“Mom tells me she never makes it the same way each time, but until I master the “to taste” skill – I follow the recipe”