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Mashed Potato Soup Recipe

This is my mom's recipe and a family favorite. Along with grilled cheese sandwiches, this chunky soup makes a quick lunch or dinner. - Jo Boring, Silver Lake, Indiana

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16 Servings
Prep: 10 min. Cook: 35 min.

Ingredients

1-1/2 pounds ground beef
1 large onion, diced
6 medium potatoes, peeled and cubed
3 cups water
1 cup diced celery
4 cups milk
2 cups cold mashed potatoes (prepared with milk and butter)
1 can (12 ounces) evaporated milk
Salt and pepper to taste

Directions

In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cubed potatoes, water and celery; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add milk, mashed potatoes, evaporated milk, salt and pepper. Heat through but do not boil. Yield: 16 servings (4 quarts).

If you don't have time to make mashed potatoes from scratch, make instant mashed potatoes instead.

Nutrition Facts: 1 serving (1 each) equals 226 calories, 8 g fat (5 g saturated fat), 39 mg cholesterol, 167 mg sodium, 25 g carbohydrate, 2 g fiber, 13 g protein.

Mashed Potato Soup published in Taste of Home Ground Beef Cookbook , p152

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