Potato Soup

I actually know nothing about the history this recipe, but I can tell you that it is fabulous. My mother-in-law, Geraldine Parker Jones Bryan, has been making this soup forever. She’ll make it in batches, and freeze it in old sherbet containers. Even the slightest case of sniffles is almost welcome as it can result in one or two of those beloved containers (that have a strip of masking tape on top with the words “Pot Soup”) dispensed with lots of love.

Potato soup is more than just a comfort food for when you are not feeling well; it’s the classic meal that is simple (well, maybe not so simple to make – she makes her own chicken stock for this) and delicious. As noted in the story below by one of her grandchildren, Grandma usually makes nice sized sausage balls, which most of us like to plop right into our soup bowl. On the side there’s often saltine crackers and cream cheese. Nothing better than Pot Soup!


This is a dish that my grandmother (on my father’s side) makes that everyone in the family loves. When ever some one is sick she makes it, or when she just wants to bring the family together. She usually serves it with sausage.

Combine in a large pot and bring to a boil – reduce heat and let it simmer for 1-2 hours:

  • 3 cups chicken stock
  • 3 cups water
  • ½ stick of butter
  • 1 cup of celery (chopped)
  • 2 cups of cabbage (chopped)
  • 1 cup of onions (chopped)
  • ¼ cup of parsley
  • 1 cup of asparagus stems
  • 6 cups of potatoes (peeled and sliced)
  • 1 teaspoon of salt
  • ½ teaspoon of pepper

When it is completely cooked run it through a food mill. If it is too thick add a ½ cup of milk.

 

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