Southern Potato Soup

Syble Duke; in memory of Paul Duke


• 5 or more potatoes, peeled and diced

• 1 onion, chopped

• 2 teaspoons of celery salt

• 1 teaspoon of seasoned salt

• 1 teaspoon of dried whole basil

• Pepper to taste

• 2 tablespoons of parsley flakes

• 2 chicken bouillon cubes

• 4 cups or more water

• 4 slices of bacon, cooked and crumbled

• 2 tablespoons of all purpose flour

• ½ cup of milk


Combine first 10 ingredients in a large pot. Bring to a boil, then cover and simmer for 20 minutes or more. Once bacon is cooked and crumbled, add flour to bacon drippings. Stir and cook for one minute. Add milk; cook until thickened. Stir this and bacon into soup. Simmer a while. Eat and enjoy!

Potato soup was always one of Paul’s favorites.


Broccoli Cheddar Soup

Betty Deaton


• 3 cups of chicken broth

• 1 onion, chopped

• 4 cups of broccoli, chopped

• Dash of garlic powder

• 1 teaspoon of thyme

• 2 bay leaves

• 4 tablespoons of butter

• 4 tablespoons of flour

• ½ teaspoon of salt

• 2 cups of milk

• 2 cups of shredded cheddar cheese

• Slices of crusty bread 


In a large saucepan, mix chicken broth, onion, broccoli, garlic powder, thyme and bay leaves. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until vegetables are soft. Remove bay leaves and pour mixture into a food processor; pulse until smooth – approximately one minute. Reserve in a bowl. In the original saucepan, melt butter. Whisk in flour, salt and a little pepper until a thick paste forms. Add milk and cook, stirring constantly, until mixture thickens. Add cheddar. Stir until it dissolves. Pour in broccoli mixture and cook until blended. If necessary, add more chicken broth to thin. Season with additional salt and pepper. Serve with bread for dipping.


Turnip Green Soup

Marie Creel


• 1 can of Margaret Holmes Seasoned Turnip Greens

• 1 can of chicken broth

• 1 can of chopped tomatoes with peppers (Rotel)

• 1 drained can of black eyed peas

• 1 drained can of navy beans

• 1 drained can of kidney beans, or beans of your choice (I use pinto beans.)

• 1 pound of smoked sausage

• 1 large onion, chopped

• Dash of pepper sauce


In a large pot, add turnip greens, chicken broth, tomatoes, black eyed peas and beans. Sauté smoked sausage that has been chopped into bite-sized pieces along with the chopped onion. Cook until sausage is browned. Add to turnip greens, tomatoes and beans. Add 1 dash of pepper sauce. Heat for 30 minutes. Serve with cornbread.

Recipes from Shepherd’s Cove Hospice can be found in “Homecooked Memories, Volume IV” written by Hospice of Marshall County – Shepherd’s Cove Hospice.

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