Homemade Potato Soup

Classic, creamy, chunky bites of
potato, celery, onion and more!

Well, hey everybody. How y’all doing out there in YouTube world? Welcome in the kitchen with Tally Fay. I hope everybody’s doing good. I know I’m feeling happy and blessed, y’all. I’m a little bit under the weather a little bit. Oh, I ain’t even calling it under the weather, but I had some dental work done yesterday. And so, I can see y’all don’t look at my face. I see it’s a little bit puffy looking and stuff, but and I look a little bit raggedy, but anyway, I had to get that done, y’all, before we left to go on that trip, our trip, right? And so today, yesterday evening, and today, I’m working on eating me some soft things that still are delicious, y’all. So, I’m going to make us a pot of potato soup the way, actually, I’m still not even making it the way mama made cuz she didn’t put a couple of the things in here that I’m going to put in mine. Okay. I still want it to be just plain potato soup. I do want to say this. Somebody on here asked me if I could make potato soup with uh See, I touched my hair and somebody’s going to say something about that. Anyway, um, somebody on here asked me if I would show making a potato soup with one of those canned hams, and I thought, you know, I I asked Buzz about it. When was the last time you ever ate one of those canned hams? Now, I’ve ate I eat me some spam, y’all. I love I’m talking funny. I’m sorry. It’s kind of like good with Oh goodness, the swelling just not gone down. But I mean, I eat I eat spam all the time. I love spam. But as far as one of them canned hams in the teardrop can, that’s what I visualize. I mean, it’s been that many years for me. And Buzz, too. We don’t even know. We don’t even know. I mean, I’m talking 40 years or something. I I you know I just don’t even know when the last time it’s been since I ate one of those. And it ain’t because I don’t like them or whatever. I just don’t have the need for them. But I got to thinking about that putting that in a potato soup is those things are flavored, you know, and they’re salted well and all that good stuff. One of them, just one of them. and and I I pulled it up online and looked and it’s a 16oz can and I thought, you know, for a size pot of potato soup that I’m going to be making uh this evening, that would be the perfect size to cut that up and stuff in a potato soup. So, I’m going to make another one here a little later on down the road as it gets into the colder weather. And I’m gonna find me one of them good uh brand name hand can hand. Oh my goodness y’all. This video could be something else. I’m determined I’m going to do it though. My mouth is hurting or not. Um the canned hands. So anyway, let me get off of that because I’m not doing that today. I just it it brought up, you know, memories of canned hands, you know. So, and one more thing before I get started. Miss Dorene, I got your Helman’s cookbook. And it says over a hundred ways to bring out the best bring out the best Helmans. Right. So, uh I seen some recipes in here. We going to make some recipes on here out of this book. I thank you so much for it and I love you for it. That’ll be fun to have to my cookbook collection. Okay, y’all. Let’s get on with it. Here we gonna make this potato soup. I love potato soup. I don’t care what time of year it is, but you know, it’s kind of starting to talk fall too. It’s just the thought of it. It ain’t doing it yet, but it’s making you start thinking about it now. Really on for me, this stuff is not measured. It is not measured. So, I cut me up X number of potatoes for my pot. I’ve got that many in there cuz guess what? That’s all I had. And I’m going to use them. Oh, I’m getting ahead of myself. I want to do this first. I’m going to do it in this pot. I But I’ve got my potatoes washed, peeled, and cut up. So, they’re ready and waiting on me. But what I want to do before I even put my potatoes in there is I’ve got me I’ve got me a couple of yellow onions here. But I want to take them and I’m going to cut them up like this. Okay. Now, how much onion would you like in yours? Right. And I’m not positive. Let me get it cut up. I didn’t know how many potatoes I was going to have. See, that’s why I’m saying measuring on this doesn’t really It’s not a measured recipe. Let’s see. We love the onion in there. And I’m going to put some green onion in it as well. So, I tell you what, I’m going to stick since I’m going to do my green onion, I’m going to stick with that one onion. See, I got him chopped up like that. Now look, I got me some celery pieces here. These are little stalks, little ribs. So, I’m just going to I’ve got four of them, but they’re little, right? I got my leaves and all in there, y’all. I’m going to take them and get it like this. Yeah, y’all just have to bear with me this evening. I ain’t quite up to snuff, but I can do it. I can make it happen. It’s all a state of mind, y’all. Right. And I’m thankful to have that problem taken care of, cuz that sure could mess my trip up, couldn’t it? Mhm. Anybody that’s ever had teeth problems know that that could really mess up my trip and I don’t want that. Okay, look. So, I just got them cut up like that. Boom. Now, I want lots of butter for my potato soup. So, I’ve got a stick and a quarter. Little over that, but don’t me ain’t no measuring, but that gives you an idea. I’m going to take this over here on the stove and I’m going to sauté my onions and potatoes before I put my potatoes in there and do all that and everything. But I’ll show you what ingredients I do have, what I’m going to put in mine tonight. I found one little old carrot in there. I don’t put carrots in my potato soup, y’all, when I’m doing just plain potato soup. But I had one little old carrot left in there that needed to be used. And he’s gonna add some pretty color to it. That’s what gonna be his purpose is adding some color to it. And these green onions, they will add some color to it and flavor, but I’m putting them in later on. I don’t want to sauté them. Right. I’ve got uh salt, pepper, and I have chicken bullion. I will put some of that in for my flavoring. I also have to put in the very end. I’ll show y’all what I do here. I’ve got me, of course, I have dill. I love dill in my potato soup. If I didn’t have any of this other stuff and I just had potatoes and salt and pepper, I’d put me some dill in my potato soup. If I’ve got it, I’m going to put it in there. And then I’ve got me some fresh parsley in here to go along with it. But what I like to do for my thickening, of course, I’m going to use milk that’s in the refrigerator. We’ll get to that when we get ready for it. But what I like to do for my thickener, y’all, is I have my instant potatoes. And that’s what I like to use for my thickener in it, rather than uh doing a milk flour thing in your pot and everything. Instant potatoes are great for this. You can add as much or as little as you want to it. Do it carefully because they’ll thicken it up quick, but they’re great for thickening your potato soup. Okay, so that’s what I’m going to do. There’s my ingredients. I’m going to get my onions and celery sauteed up in the butter and then we will take it from there. Get the potatoes in there and get them covered in the water and get them cooking, y’all. Okay, it’s a beautiful blessed day here in Iola, Texas. I hope everybody’s doing good and uh y’all just hang with me on deal with me talking funny with my teeth right now. Okay, so my uh onions and celery have been sitting here cooking a little bit in the butter. And remember, I I cut them up in big chunks, right? So, I do want to take them before I put my potatoes in there and just kind of give them a They’re still a little They’re not quite as soft as I want them yet, but this will give me a chance to kind of chop them up a little bit more in there. I really like those bites throughout the soup. I really do. So, I want them small but not like minced or nothing like that. Now, if you got picky eaters, you can actually grate grate that onion and put it in here and do this part right here with it, you know, if they don’t want the don’t like onion. But if you grate it and put it in here like this, they they’re unaware of it. But it sure makes that potato soup good, y’all. So, see, I’m just kind of giving them a little break down there. They looking good. Almost ready. I’ve got it on I’ got it sitting there on low cooking in that butter cuz I don’t want to brown them at all. I’m not trying to brown them. But what a delicious flavor that’s going to give them. Okay, I think we look good there. Just like that. Let me get our potatoes. Get them. Put them in there. That’s all the potatoes I had, y’all. I’m trying to use my food up before we go on this trip and not be buying more food. So, I’m having to be uh creative. Even though, thank goodness, this is something I could have to eat. Potato soup is so good for all kind of things, y’all. Right. when you’re sick or people are sick and stuff. I’ve took a lot of people, many a person a pot of potato soup, you know, there’s just something about it’s easy on your stomach and like mouth work like I’ve done. It’s easy on your mouth and stuff or sore throats, it easy with that it and it’s delicious. It’s so comforting. And now, normally too, I would make a pot of uh cornbread, but I can’t I can’t eat any cornbread right now. So, uh I’m just going to let Buzz and Buzz on Buzz on cornbread. Buzz is a one he’ll eat one piece. He’s that person. Now, give him a glass of milk and he’ll throw two pieces off in there and eat it like that. But, uh I like cornbread with almost all of my food, y’all. I just can’t eat it with this. And I would absolutely say yes. Make a pan of cornbread to go with your potato soup tonight. All right. Otherwise, we’re going to use some saltine crackers and it’ll be good. So, and we’ll be happy with it. All right. Here we go. I got to put some water. Let me turn it up now. How much water? Look at there. That is going to be perfect. You want to put You want to cover them. Just Just cover them good. All right, that’s what you going to do. Just cover them good. Now, I’m going to let them cook in here until they get fork tender. I’m not putting my salt and pepper and uh bullion in here yet, y’all. Cuz I’m not positive of my juice. I’m going to let them cook a little bit. And as that cooks and I see how much liquid I got in there, I might put it in there. But if I’ve got too much liquid and I got to take some out, ain’t no need me wasting my salt and pepper and bullion and all that if I’m taking it out and throwing it out, right? So, we just kind of play that by ear. Ain’t no big deal. You’re going to thicken it with your potatoes, with your instant potatoes, right? So, don’t worry about that level of it. But, like I say, I want to make sure that I’m not going to have to throw any out before. I’m just making sure of that. And I’ll come back here in a little bit right before the potatoes start getting ready and be like, “Yep, that’s the water, the liquid I want in it.” I’m going to go ahead and put my salt and pepper and bullion in there. So, let them cook till they’re fork tender now. Smelling good already. Okay. So, they’ve been sitting over here bubbling in that. I just nailed that liquid measure, y’all, cuz I we got to add, you know, some milk to this cuz well, I want lots of pot liquor in there. You know, I want meat when I’m making soup, especially. So, you know, I’m leaving every bit of that in there, but I wanted to do it. I just pick it up like that and and take it and see if And look at that. My fork will go right in it. You want to You don’t want to overcook them cuz the whole thing will turn into like liquidy mashed potatoes, right? So, now I got it down on low. We’re going to start putting our seasoning in there. Now, the only reason this this bullion, it’s a little salty, so be careful with your salt measure when you get ready to put your salt in. But this bullion just gives it a good flavor, y’all. And look, I got me a heaping soda spoon of it right there. That’s probably about two good t uh teaspoons of it in there. That’s just enough. You’re not trying to load it up with it or nothing like that. Okay, that get some black pepper going off in here. All right, go ahead and add my salt. All right, now I’m going to go ahead at this point and cut up my little carrot. What I do with my knife? I’m just going to slice him real thin just so it’ll be speckles of it in there. Real thin. So it’ll make a number of little orange dots in there. Cuz like I say, really and truly, it’s just for color. And I don’t I know y’all think that’s probably crazy, but I don’t. And I don’t put carrots in my potato soup. If I start putting carrots to it, I’m going to start adding all the other vegetables and end up making vegetable some kind of vegetable soup with it. I want it to be potato soup. And that’s what my mama stuck with. That’s why I’m saying some of these things I’m adding to it. When mama made a pot of potato soup, that’s what it was was potatoes. The little bit of onion and celery thing was in there for flavor, but that was it. Okay, that. And now my green onions. I’m gonna do them. I can do them at this point. Can I get that whole? Maybe once I get started. I’m just cutting up little bites of them. I like them throughout it. And I didn’t want to do these with my herb scissors cuz I want the bites a little bit bigger than that gives me. Well, I’ll just put that in there. Make it look more authentic. It’s got a couple pieces in there that are long. I think I need to sharpen this knife is what I think. It’s time to run it through the sharpener a little bit. Oh, let me see. Can y’all can y’all see him? There’s his head popping up. Fabio’s out there. Him and the girls are right there. Mama threw in some bread out there. That’s all I had. I’m running out of scraps, y’all, because of the uh getting ready for the trip. Lookucky there. Now, look at that. See, just that color in there just makes it look so nice and inviting. Right now, my deal is not going to go in there until the very last. It’s time for our milk. Now, this is where I do this. I’m going to say I do this by color, y’all. By color. You know what a bowl of potato soup looks like, right? So, just pour you some in there. Stir it around. Look at that. Okay. I want it a little bit more pale than that. Just a tad. There we go. That’s it. That’s what I’m doing. Remember, you do it by color cuz you know what a bowl of potato soup looks like. That’s how you measure your meal. Uh oh, there’s one of my little green onions. Now I need to taste of this and see on my salt and my pepper and even my bullion. See how I’m doing on that. Right. I’m get me a little. I got to be careful with that too, y’all. Putting that hot stuff in my mouth. But right now it’s not boiling hot. So, okay. Okay. I want me a tad more. Just a tad more of my bull yarn and a little bit more salt. Excuse me. A little bit more salt and pepper in it. That’s what I’m going to do. Okay. Get that added in there. All right, that’ll work. That’ll work. Now, about one more teaspoon of my bullion, and we have our seasonings done in there. So, I’m going to let this sit here and bubble like this for I don’t know, four or five more minutes. It’s on low and I want it to bubble low cuz I don’t want it to keep cooking and cook my potatoes away, but I want them green onions and and carrots to get just a little bit of little bit of cookness on them. But just a little. Okay. So, I’m going matter of fact, I am going to turn it back up. Turn it back up, let it start bubbling, then turn it down and let it cook for four or five minutes. You know, just watching your your green onions and your uh carrot bites. That’s all you’re doing. And if you cut them up real thin like I did, they’ll cook perfect within four to five minutes. Probably going to be that long, but roundabouts. If you if you don’t know, get you a spoon, take you a carrot and onion, green onion out of there, and taste of it. See if it’s raw tasted. That’s how you check it, right? Okay. We’re going to let it cook few minutes and then we going to add our dill and our um instant potatoes. Okay. Won’t be long now. Okay. It’s looking good. I’m going to go ahead get my parsley over here. Chop my parsley in there. See how much I want. Let’s see what that looks like. See if that made it look pretty, too. Oh, yeah. It looks good. And parsley just goes good with potatoes, just like the deal does. Okay, we can go ahead put our deal in here. I’ve got that whole little wad right there. I’m fixing to put that in it. Use my deal up. I won’t be able to make nothing I won’t deal in. I’ll be wanting deal for some recipe and be like, “Oh, I put it all in the potato soup.” But that’s all right. I’m going to use the little stems in here. Oh, it’s going to be so good. I wish y’all could smell that once that fresh deal hits that. Oh my goodness. I’m going to enjoy this tonight, y’all. I was eating on chicken noodle soup and Jell-O yesterday evening, which I can tear me some chicken noodle soup up, y’all. I’ve always loved that. And I’m talking about canned chicken noodle soup. I love it. Okay, there we go. Let’s All right, it’s starting to boil a little bit. bubble. Now, I don’t need very much in there as far as I’m concerned. It’s a little just a little thin. Just a little bit. I’m just going to take it and just shake that in there right now. See what that does. Little bit at a time. cuz I don’t want to overdo it. Y’all think it’s looking good like that? It’s my favorite way to make it. Okay, that’s going to be all I’m putting in there. I don’t want no more in it. I want to be able to sip on it. I like to be able to sip that, y’all. It’s definitely one of the easiest things you’ll make from scratch is potato soup. And one of the most rewarding flavors for it to have just potatoes and a few little odds and ends in there. There it is, y’all. Look at that. I got it right where I want it. Vada voom. Off with the fire and it’s just ready sitting there ready to ladle up in a bowl with a big old hunk of cornbread, y’all. Oh, cornbread is so delicious with it. I really would. Oh, I really would love to have me some cornbread with it. So, I will take up a little bowl. I got to let it cool off before I can taste of it, y’all. And uh all but anyway, we’re going to uh just get me a little taster bowl. I’ll let it cool off, pick up some of my mess, and I’ll come back and we’ll get us a taste of it. So, I hope y’all enjoyed watching it and hopefully I haven’t I said ain’t got my words wrong or anything like that because, you know, I’m just I don’t know. I’m just I’m tired and I Anyway, I ain’t up to snuff and definitely talking funny with my teeth. So, anyhow, I will be back and we will taste of this delicious I know it is delicious potato soup, y’all. Okay. So, I took a nice pretty bowl of it up for you to see. Like this one’s for Buzz here. Y’all look at it up close. Now, watch when I dip in there. Get all that in that right there for sipping. That’s going to be some good stuff, y’all. Good stuff. Now, got me a little old taster bowl of it here. Let’s give it a try. M. Get that potato bite in there. [Music] That is so good, y’all. Oh, and it’s not hurting my teeth. M. Perfect. Perfect for tonight. Good Lord blesses us with so much, y’all. With so much, look at that. Eating like kings and queens, even when you can’t eat. I love y’all. Again, I hope I didn’t flub up too much of my words or nothing or anything and uh that you enjoyed watching making just a good old pot of classic homemade potato soup. I love y’all. I hope everybody does good and u I’ll see y’all tomorrow. See what I can come up with. I may have to do a dessert recipe or something, you know, just to have something on there for y’all. But we’ll see. I never know what I’m going to do, do I? I love y’all. Y’all have a wonderful, wonderful, blessed evening. Thank y’all for everything. Uh, share my videos, subscribe, hit like, all that, whatever all that stuff is, the little bell, the notification bell, you know, all those things. I love you y’all. Take care. Stay blessed. Eat well and I’ll see you next time in the kitchen with Halif.