“My mother, Josie, fixed this soup for us 3 girls when we were growing up. It was her "go-to" soup if we were sick. She fixed this rather than chicken noodle soup and always told us it would make us get well. I still want this anytime I have a cold or am under the weather. It is very hearty and easy to prepare. As I like it thicker, I add instant mashed potatoes to the soup at the end.....sorry, Josie :).”

Ingredients Nutrition


  1. In a dutch oven or soup pot, cook potatoes, celery and onions in the chicken broth until the potatoes are tender (30 - 40 minutes). Remove from stove and using a potato masher, mash the potatoes leaving some larger pieces. Add the stick of butter and quart of half and half and return to heat. Once butter has melted and half and half is warm (10 - 15 minutes on low), taste and season with salt and pepper as needed.
  2. I like the soup thicker so this is where I add the instant mashed potatoes. I add until the soup is the consistency I want -- probably between 1/2 cup to 1 cup.
  3. Josie served this with saltine crackers but we like beer bread with it as well.

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