Echolier Eats: Mrs. Beasley’s Potato Soup


“This is one of my favorite recipes to make because it smells of warmth, tastes of comfort and [gives] visions of “Fall and Winter” months.”

— Mrs. Beasley


(serving size for 8-10)

  • 2-3 Morningstar Farm Veggie Bacon Strips (Stripples), cooked and crumbled
  • 1 carrot chopped finely
  • 2 stalks celery, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 8 potatoes, peeled and cubed
  • 4 cups vegetable broth (32 oz vegetable broth), or enough to cover potatoes
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1- 2 cups heavy cream (or half-half for light version)
  • 1 teaspoon dried parsley
  • 1-2 bay leaves
  • 3 teaspoons of McKay’s chicken seasoning
  • salt and pepper to taste
  • ½ cup of shredded cheddar cheese (optional) for topping


  1. Cook celery, carrot and onion in butter until onion is translucent (about 5 minutes). Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Add enough vegetable stock to just cover the potatoes. Add bay leaves, dried parsley and chicken seasoning. Cover, and simmer until potatoes are tender.
  1. In a separate bowl, whisk flour in heavy cream or half-half. Stirring until lumps are removed for 1 to 2 minutes. Stir the cream mixture into the potato mixture. Puree about 1/2 of the soup, and return to the potato soup mixture, stirring for consistency. Adjust seasonings to taste. Top with crumbles of cooked Stripples and shredded cheddar cheese (optional).