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Hearty Potato Soup Recipe

Hearty Potato Soup Recipe photo by Taste of Home

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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

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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

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Reviews for Hearty Potato Soup

Hearty Potato Soup

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(11-20) of 34 reviews

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Reviewed on Feb. 04, 2012 by blonde62

I have used this recipe for years now and I love it. The only changes I have made is that I use only 3 stalks of celery, a very small onion, whole milk and I add 1 1/2 cups of sharp cheese. Love this recipe.

Reviewed on Jan. 09, 2012 by CPhllps

I love this soup, it is hearty and great on cold winter days. I add garlic powder and ham or bacon.

Reviewed on Nov. 30, 2011 by cmkbf

Delicious! The only thing i did different was saute some green bell pepper with the onion- and instead of draining the water from the potato's, I left as is and after i added in the flour to the saute I stired in the milk until it was mixed well with the other ingredients and then dumped it all in the potato's and let it simmer for about half an hour- added some bacon and it was perfect!-

Reviewed on Nov. 30, 2011 by cmkbf

Delicious!!!!

Reviewed on Nov. 06, 2011 by peanut28

love it this was in the first taste of home my mom got as a child i grew up eating it love. keep up warm in the inside!! now my 1 year old little girl will eat it its a must!!!

Reviewed on Nov. 03, 2011 by elaineshorses

I have made this recipe again and will continue to do so. I did fry up some bacon and used the food processor to cut up the onions and celery.

Reviewed on Oct. 27, 2011 by Lonefeather

You cannot go wrong with this recipe, it's very adaptable, quick to make, and absolutely delicious!

Reviewed on Oct. 18, 2011 by loribpalmer

This recipe is so easy to make and so delicious! My husband asks for it frequently! I added in some bacon at the end, and topped it with shredded cheddar cheese for some extra flavor, but it still tastes delicious without it! You will not be disappointed with this one!

Reviewed on Oct. 11, 2011 by LovesESS

When my dad was alive he made this soup as he subscribed to Taste of Home. When he died I took all his books and make this during the winter. It brings back good memories and the souple is delicious! I top it off with shredded cheddar cheese and crumbled bacon. Yummy!!

Reviewed on Sep. 18, 2011 by karvol

I love this recipe , I've added assorted vegetables to it a few times, and always some shredded Velveeta melted in the pot.

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