Rich and Creamy Potato Soup

Up until now, I’ve been lucky to have the blog on autopilot. By that I mean that I had at least a months worth of posts already thought up, created, photographed, written, and scheduled out. You see, I wanted to stay ahead of the game because when all of our spring travel happened, I wanted to be comforted by not falling behind. 

As you all know, we are currently in the middle of a global pandemic and the whole world has shut down. And so has my ability to create. Or think. I’m so used to being at home alone all day that the additional stressors that come with a household full of people and the things that go along with it temporarily stopped my creative side. I’m just too tired at the end of the day. I’m sure that many of you can relate. 

In the midst of all the crazy, I actually managed to invent a new recipe. Unfortunately for you, what I photographed was the leftovers and I’m sorry if it doesn’t look as amazingly delicious as it is. 

It’s creamy, nutty, and hearty. But not so much so that you couldn’t enjoy it in warmer weather. Of course, we live in Colorado, so we’re still getting spring snowstorms. It’s also very pantry friendly, which will hopefully seem terribly irrelevant in the near future. We decided to give it a go again for one of our Passover meals. I have to say that this actually tastes pretty great with homemade matzah. 

Rich and Creamy Potato Soup

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Servings 4 People


  • 4 Yukon Potatoes Peeled and diced
  • 4 Tablespoons Butter
  • 4 Cloves Garlic Minced
  • 1 Shallot Diced
  • 3 Sprigs Rosemary
  • Salt and Pepper
  • 1 Teaspoon Mushroom Powder
  • 3 Cups Vegetable Stock
  • 1/2 Cup Cooking Sherry
  • 1 Can Northern Beans Drained and rinsed
  • 1 Cup Half and Half


  • Sauté the potatoes, garlic, shallots, rosemary, and mushroom powder in the butter over medium for 10 minutes. The potatoes should start to brown.
  • Add the vegetable stock, sherry, and northern beans to the pot and stir. Cover the pot and simmer for 30 to 40 minutes.
  • Add the half and half before serving.

Leave a Reply