Smorgasbord Posts from Your Archives – #PotLuck – Sunday #PotatoSoup #Cooking up Memories by Jacquie Biggar

Welcome to the series of Posts from Your Archives, where bloggers put their trust in me. In this series, I dive into a blogger’s archives and select four posts to share here to my audience.

If you would like to know how it works here is the original post:

Time for the second post from the archives of USA Today bestselling author Jacquie Biggar.  This week I share a delicious recipe that can be adapted for everyone’s tastes and would make a great starter or main course.

Sunday #Soup #Cooking up Memories by Jacquie Biggar

Do you love homemade soup?

Maybe it’s because I owned a restaurant for thirteen years and as chief cook and bottle washer, made a LOT of soup, but I’m very fussy when we go out to eat. It amazes me how so many cooks can’t create a decent soup!

potatoes fun knife fork

Photo by Pixabay on

I’m trained in the house of mom 🙂

She took pity on me and taught me the rudimentary necessities needed to make a delicious base that will work for 99% of the soups you cook.

The secret?

Onions, carrots, celery. Yep, it’s that easy.

Today, I’m going to share my recipe for Cream of Potato Soup.

Start with a good-sized pot, either a dutch oven or slow cooker if you prefer.


  • 1 large onion chopped fine
  • 3 med carrots chopped
  • 3 med celery chopped
  • 1 tbsp margarine or olive oil if preferred
  • Salt and pepper

Simmer together on med-low heat until onions are translucent

Further Ingredients:

  • 5 pounds potatoes- russet
  • 1 litre milk
  • 2-3 tbsp chicken soup base
  • Salt and pepper
  • 1 1/2 cups flour
  • shredded cheese (if preferred)


  1. Peel and chop into bite-size chunks 5 pounds of russet potatoes and rinse in pan of cool water. Drain.
  2. Add potatoes to pot, then fill to 1-1 1/2 inches above potatoes with water. Set pot to boil, adding salt and pepper to taste.
  3. Simmer for approx. half an hour or until potatoes are cooked.
  4. In a separate bowl, add 3 cups cold water and salt and pepper. Slowly mix in the flour stirring with a wisk to blend.
  5. Add chicken powder base and milk to soup. Stir and return to slow boil before adding the flour water until soup begins to thicken. Simmer ten minutes more for flavors to bind.
  6. Serve with a little shredded cheese on top.

The best thing about this soup is how easy you can change it up.

  • Add a can of clams for clam chowder
  • Frozen seafood medley for seafood chowder
  • Frozen fancy vegetable mix for Cream of vegetable soup
  • Cooked, chopped bacon for bacon and potato soup.
  • 2 Cans creamed corn for corn chowder

The choices are only limited by your imagination 🙂


© Jacquie Biggar 2018

So much more than just Potato soup… adding one of those extra ingredients each time your prepare gives you soup for every day of the week. Thanks Jacquie.

A selection of  books by Jacquie Biggar

One of the recent reviews for The Beast Within

Apr 17, 2019 Anita Dawes rated it Five Stars

I found the opening paragraph of The Beast Within painful to read, but it did set the tone for the rest of the book very well.

I love a good mystery thriller, and the premise for this book promised to tick all of my boxes. It has a strong emotional and romantic element, warring guardian angels and an evil serial killer, all combining into one of the best suspense novels I have read in a while.

Add to all of that, an unrelenting pace, beautifully descriptive writing and multiple storylines, in short, a book that will not allow you to stop reading.

The Beast Within is the first of Jacquie Biggar’s books I have read, and it didn’t take me long to realise I would have benefitted from reading the first book in the Mended Souls trilogy. The story itself stands alone, I just felt the need to know the characters a little better.

I will be reading the first book in this trilogy while I await the conclusion to this amazing series… 

Read all the reviews and buy the books:

And at Amazon UK:

Read more reviews and follow Jacquie Biggar on Goodreads:

About Jacquie Biggar

Jacquie Biggar is a USA TODAY bestselling author of Romantic Suspense who loves to write about tough, alpha males who know what they want. That is until they’re gob-smacked by heroines who are strong, contemporary women willing to show them what they really need is love. She is the author of the popular Wounded Hearts series and has just started a new series in paranormal suspense, Mended Souls. She has also contributed to several successful anthologies.

She has been blessed with a long, happy marriage and enjoys writing romance novels that end with happily-ever-afters.

Jacquie lives in paradise along the west coast of Canada with her family and loves reading, writing, and flower gardening. She swears she can’t function without coffee, preferably at the beach with her sweetheart. 🙂

Free reads, excerpts, author news, and contests can be found on her web site:

Connect to Jacquie Biggar
Facebook Street Team:

My thanks to Jacquie for granting me access to her archives… I hope you will head over to her blog and have a browse yourselves.. More posts from from Jacquie next Monday.

32 thoughts on “Smorgasbord Posts from Your Archives – #PotLuck – Sunday #PotatoSoup #Cooking up Memories by Jacquie Biggar

  1. Yum! What a delicious recipe! I love soup. It’s rainy and chilly in my neck of the woods, and we had homemade soup for dinner. I m always on the lookout for a new soup recipe. Thanks Jacquie and Sally. Yummy post—and yummy works great when describing Jacquie’s awesome books!

    Liked by 2 people

  2. I’m a ‘soup’ person too. Thanks for the recipe. Very similar to the one I used to make (husband does cooking now).Another interesting lady, Sally, you now have quite a collection! Hugs xx.

    Liked by 1 person

  3. Pingback: Smorgasbord Blog Magazine – Weekly Round Up -Herbie Hancock, Gems from Your Archives and Talkative Parrots. | Smorgasbord Blog Magazine

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