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Mom's Potato Soup

Potato Soup
Mom's Potato Soup
This is a warm, potato-y soup that can be served as a pre-meal soup, a side dish, or a simple entrée. It is not a thick soup, it’s simply potatoes in butter and milk with some additives … and yet, it is delicious, filling, and comforting! It’s great on a cold day, and a lovely addition to a soup potluck dinner.

And, YES, you can add bacon, or serve with a side of bacon, if you want!


    6 medium Potatoes (peeled and cut into ½ to 1 inch square pieces)
    1 medium Onion (cut into ½ to 1 inch square pieces)
    8 Tbs (1 stick) Butter
    Milk (to fully cover)
    Salt and pepper (to taste)
    4 whole Cloves (to taste, just know they can get very strong)
    2 oz (or more) Chedder Cheese if desired (grated fine)


  • Place onions in a pot, cover with water.
  • Bring to a boil and cook (at a boil) for 15 to 20 minutes.
  • Add the potatoes (and more water if needed to cover).
  • Bring to a boil, cover and simmer until fork tender, about 20 minutes.
  • Drain most or all of the water, and stir in butter, milk, cheese, cloves, salt, and pepper.
  • Heat through without boiling, and serve.

My mom comments: If there is not too much water left after the potatoes cook down, you can leave it all in, then add the milk, butter, and cloves. I have done this at times to keep the soup a little bit thicker, but it will generally, even then, be on the thin side. If you want a thicker soup, you can add a little bit of flour, but not too much or it will taste floury.

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