[X]

Home > Recipes > Hearty Potato Soup

Hearty Potato Soup Recipe

Hearty Potato Soup Recipe photo by Taste of Home

Read reviews (34)

Rate recipe

Having grown up on a dairy farm in Holland, I love our country life in here Idaho's "potato country". My favorite potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho

[X]

Rate Hearty Potato Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Hearty Potato Soup Recipe

Prep: 10 min. Cook: 30 min.

Yield: 8-10 Servings

10 30 40

Ingredients

6 medium potatoes, peeled and sliced
2 carrots, chopped
6 celery ribs, chopped
8 cups water
1 onion, chopped
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups 2% milk

Directions

In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.
In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2-1/2 quarts).

Originally published as Hearty Potato Soup in Taste of Home February/March 1993, p33

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Hearty Potato Soup

Hearty Potato Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 34 reviews

Sort Reviews:

Reviewed on Jan. 04, 2013 by qgal

This was a hit with even the kids :) Nothing better on a cold snowy day than this type of soup .. make it as thick as you like and I even added a few pinches of bacon bits to jazz it up. Simply delicious !!

Reviewed on Jan. 03, 2013 by ghostetler

Good basic recipe. Made it for simplicity as husband wasn't feeling well. Made as described it was a bit on the bland side - not bad at all, just bland. Added more salt and pepper, some diced ham, and topped with cheddar cheese.

Reviewed on Dec. 09, 2012 by MoonieMa

My family LOVED this soup! (saute onions in butter until tender) This might be the key, really brings out the flavor. One of our new favorites.

Reviewed on Dec. 04, 2012 by truejoie

We are watching what we eat and since this recipe is not full of bacon, cheese, sour cream, etc, it was a good choice. My husband summed it up best- "good without being too good". I followed other reviewers advice and used chicken broth for about half of the water. Instead of draining off the liquid and seperating the vegetables, I made up the white sauce in other small saucepan as someone else had suggested. I left out probably only about 2 or 3 cups of the liquid before mixing it all together.

Reviewed on Nov. 13, 2012 by PatsCookin

My sister-in-law is visiting and she said her favorite soup is potato so I tried this one tonight. It was very good, but seemed to need a little more seasoning for my taste. I added a tablespoon of dried parsley, a cube of chicken bouillon and some homemade bacon bits. It was delicious. I'll be making this one again.

Reviewed on Oct. 31, 2012 by dklinkow

The best potatoe soup recipie I have ever tried. This will be favorite for years to come. I used yukon gold potatoes and subsituted 3 cups chicken broth and 5 cups water.

Reviewed on Oct. 27, 2012 by millsma

Good recipe - however, for my taste I felt it needed some extra seasoning. I added granulated garlic and shakes of thyme and sage. Pureed about half the soup with a submersion blender, leaving some pieces of vegetables intact. Lastly, added 6-8 oz of Velveeta cheese. Used about 4 cups of the remaining broth. Nice creamy consistency. Perfect fall/winter soup.

Reviewed on Sep. 13, 2012 by blhenn

ehhh this was all right. It seemed to lack spice and flavor to me, our 4 year old son would not eat it and he eats everything. My husband is the only one who liked it.

Reviewed on Sep. 04, 2012 by LuT

When I make this my 12 year old grandson is delighted. It is one of the few dishes that he says "yea" to. I make it 'as is' but do use at least 2 cups of reserved liquid. I also find it a great way to use the leaves of the celery.

Reviewed on Aug. 21, 2012 by dzz1qy

Good soup and even better topped with cheese. Will make this again.

View all >