Sunday, October 25, 2015

Potato Soup

I hope you had a good weekend.  We finally are getting rain after going a long time with no rain.  It's a welcome sight.  There are more peeps of Fall around the yard.  I am sharing a really good soup for these chilly Fall rainy days.

These are all from the yard.

I bought the bowl and plate purple transferware from Nancy's Daily Dish blog.  She didn't pay me to mention this and is learning I am mentioning her along with you all!  She is a great source for collecting transferware.  Purple appeals to me a lot during these days of Fall and Winter coming.  You know I read somewhere that the older you get the more you are drawn to purple.  Isn't that funny or odd?

My daughter April is a great cook and enjoys it.  I am beyond blessed to enjoy her cooking.  She cooked this soup and does cook a good bit on the weekends.  She enjoys cooking, I wish I did!

For this soup you will need;
6-8 medium-large potatoes, peeled,
6 large slices of bacon or ham, one large white onion
3/4 cup All Purpose Flour
3 cups of milk
Red pepper Flakes
Nutmeg 1/2 teaspoon
2 teaspoons garlic
2 teaspoons onion powder
1 teaspoon thyme
1/2 teaspoon sage
Black pepper and Salt to taste
Marsala Wine
One stick of butter
One cup of shredded cheese
Olive oil as needed
Boil potatoes until tender.  Set aside.
Cube the potatoes before boiling them.
Chop onion and cook with one stick of butter until slightly brown.
Add 3/4 cup all purpose flour and blend until no lumps.  Add olive oil if the mixture is too thick.
Add three cups of milk and simmer, stirring well until it comes to a boil.
Add 6-8 cups of water
Season with 1/2 teaspoon red pepper flakes, 2 teaspoons garlic and onion powder, 1 teaspoon thyme, 1/2 teaspoon sage, black pepper and salt to taste
Stir and cook on medium flame.
Add potatoes.
In a skillet, brown ham or bacon until cooked, and cut into pieces.  Add to soup.
Add 1/3 cup of marsala wine.
Stir all ingredients together well and cook for 15-20 minutes on medium heat with lid.
Add 1 cup of shredded cheddar cheese and stir.
For garnish, have more shredded cheese ready.
Potato skins- save your skins! boil them for 20 minutes and drain. toss with olive oil. spread in a single layer on a greased cookie sheet. sprinkle with salt and pepper. cook in an oven 20-30 minutes on 450 or until to desired amount of crispness.  Serve as a topping for soup.  That's it!

It's a good comfort soup, it's wonderful with this weather we are having.



  1. Jan, your fall photos are gorgeous! Will have to give your soup a try...sounds yummy!
    Thanks so much for sharing at AMAZE ME MONDAY.

  2. Jan,
    April is a beautiful young woman!!!
    This sounds looks divinely delicious!!!
    A family Tradition at our house is Chili on Halloween,
    but this potato soup is giving me second thoughts!!!
    Thanks for sharing!!!

    1. Thank you Pat! It is so yummy, I am sure you would like it! Thanks for visiting. : )

  3. Hi Jan! Oh, yum, I love soup and thank your beautiful daughter for the recipe. I'm going to try this. I love potato soup and this is a really spiffed up one. Glad you've gotten some needed rain and your fall leaves snaps are so lovely. Here's to a wonderful week.
    be a sweetie,
    Shelia ;)

    1. Thank you Shelia! Thank you for coming by and commenting!

  4. Hi Jan, Potato soup is one of my favorites for Fall and Winter. Your recipe sounds wonderful. The purple transferware looks gorgeous against the wall paper too. The Fall scenes are beautiful too. I love this time of year.

    Thank you for the mention! I wasn't expecting that. :) Have a great week,


    1. Thanks Nancy! I love my new additions and wanted to share where I found them.

  5. We finally are getting some much needed rain too! The soup sounds so good and the fall photos are gorgeous!

    1. Thanks Cathy! I hope we have some more color before the leaves start falling off.