Creamy Potato Soup

Every week we have "Family Dinner" with everyone living here on the Iverson Ranch! It is so much fun to get together and share a meal with everyone. It keeps us connected at least once a week, and we get to sample every one's cooking!

This last week for our turn, I made a Creamy Potato Soup. I kind of made it up as I went, so the recipe is kind of haphazard but I'll try to explain it the best I can.

5 or 6 large potatoes
3 cups of water
4 tablespoons of butter
2 tablespoons of olive oil
4 or 5 stalks of celery
1 large onion
1 green pepper
2 tablespoons of minced garlic
3 tablespoons of tomato bouillon (trust me on this, it is so good)
1 tablespoon of Italian seasoning
2 bay leaves
1/2 teaspoon of cayenne pepper
1/2 teaspoon of ground black pepper
3/4 cup of flour
3 quarts of whole milk


Chop potatoes into bite size pieces and place in large stock pot with 3 cups of water. Bring to boil and boil until potatoes are cooked to your liking. In saute pan on medium heat add butter and olive oil. Chop onion, celery, and green pepper and add to the butter and olive oil. Cook veggies until slightly soft. Add 2 tablespoons of minced garlic, stir in. Add Italian seasoning, tomato bouillon, bay leaves, cayenne and black pepper. Cook everything for about 3 minutes. Add 3/4 cup of flour to veggies and cook for a couple more minutes to get rid of the raw flour taste. Add veggie/seasoning mixture to the stock pot with water and potatoes. To the pot add 3 quarts of whole milk, bring temp back up to low boil, stir and let simmer long enough to thicken. Remember to remove bay leaves

Serve with some delicious bread and eat! In this case we used a nice Jalapeno Cheddar bread from the grocery store. So warm and satisfying on a cold day!