Homemade “Gourmet” Potato Soup

Fall is my favorite season. I love all when the leaves start to change colors on the mountains around my house and the cool nip in the air. I enjoy decorating the house with all the oranges and gold colors and wearing big chunky sweaters. Put this together with a big cup of Pumpkin Spice coffee and a big bowl of my homemade “gourmet” potato soup,  and this girl is in her happy place.

There is just something about a big bowl of soup and the cool days of fall that hits the spot. One of my favorite soups is a simple recipe I picked up from a friend several years ago.

It is a recipe that got passed down and was first used in a little gourmet restaurant not far from the foothills of Southwest Virginia that I call home.

It soon became the first thing I do when the weather starts to cool down.  It has become such a tradition that fall hasn’t officially arrived until my husband, and I have enjoyed a big bowl of this delicious “homemade” goodness.

 

One thing I promise is that you won’t believe how easy a homemade “gourmet” potato soup recipe can be.

 

Ingredients:

2 cans of potato soup

2 cans of diced potatoes, drained

1 can of cream of celery soup

1 pint of heavy whipping cream

3/4 cup of milk

salt and pepper to taste

Chopped scallions, shredded cheddar cheese, and bacon bits to sprinkle on top according to taste

 

This soup is baked in the oven. I use a big stoneware pot with a lid, but anything suitable for the oven will work.

Place all the ingredients in a pot and bake at 350 degrees for 30 minutes or until hot.

Scoop into your favorite bowl and sprinkle chopped scallions, shredded cheddar, and bacon bits on top according to taste.

Next, snuggle up with your big bowl of soup and your favorite fuzzy blanket and…Enjoy!

 

See you in the fall and in the field, 

Susan

*You can find other Take Ten recipes @https://ruth216girl.com/category/take-ten