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Creamy Potato Soup


6 Cups cubed potatoes

3 Vegetable bouillon cubes 

1 Tbsp Bittersweet Herb Farm Garlic with Rosemary Oil

3 Tbsp Olive Oil

2 Tbsp Bittersweet Herb Farm Zesty Garlic Seasoning

1 medium onion chopped

1/2 cup diced celery

1/2 cup shredded carrot

3 cups milk (or half and half)

3 Tbsp. flour

 Make it Vegan by using  a non-dairy milk


In a  medium saucepan boil potatoes with just enough water to cover potatoes adding the bullion cubes.

In a large pot over medium-high heat add Bittersweet Herb Farm Garlic with Rosemary Oil2 Tbsp. Olive Oil, and Bittersweet Herb Farm Zesty Garlic Seasoning.  Add in celery, onion, and carrots.  Cook until tender.  

Add flour to sautéed vegetables making a roux.  Add boiling potatoes when tender but firm to your roux mixture slowly.  Stir in your milk or half and half.

Turn heat to low and simmer for 1/2 hour stirring occasionally.  

Salt and Pepper to taste.


1 comment

  • Made the potato soup!! Awesome’


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