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Potato Soup, love momma

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With the weather being all wonky my household is full of snot, headaches, and picky eaters. It’s fine, I’ll take sinus pressure and ailments all day over the other viruses floating around but I still like to be prepared — when I order from Amazon I make sure to add these to my cart before checkout:

The other way I stay prepared is with all the fixings for this potato soup recipe from my momma! What I love most is that all the ingredients are cut into bite size portions, nothing is mashed so this comfort food has a lot of texture. I’m a fan of easy to eat foods and anything that gives me magical mom powers to cure cranky head colds.

Two easy steps to this recipe

This recipe is my oldest daughter’s favorite and we are now at a double pot recipe so that hopefully we can enjoy leftovers! I hope you find it quick & easy, and let me know how it turns out. Xo, Nicole

Dairy ingredients and comfort in a bowl

Recipe ingredients

6-8 Russet potatoes, peeled and cubed

3 Carrots, peeled and sliced

1 Onions, diced

1-2 Celery stalks, sliced

1 Cream of mushroom soup

1 Cream of chicken soup


1 Cup cubed ham

1/2 Cup cooked bacon, crumbled (optional)


Boil first four ingredients for 20 minutes, potatoes should be tender but not mushy. Drain 3/4 of the water and return to a low heat. Add both cream of mushroom and chicken, with a can of milk for each, the ham and bacon. Let soup heat on low for 20 minutes and serve with love!

I love my Pioneer Woman soup bowls with microwavable lids! I can reheat the soup the next day and take it out onto the farm for Brad, you know when he’s too busy wrenching on things to stop and grab lunch 😉

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