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Chunky Potato Soup

 Chunky Potato Soup
To stretch our meat supply during the Depression, Mom made all kinds of soups and stews. I loved her recipe for potato soup, especially when the potatoes were new and the parsley was fresh from the garden. Mom served this soup often because is was meatless, but I never tired of it!
12 ServingsPrep: 10 min. Cook: 45 min.


  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 6 medium potatoes, peeled and cut into 3/4-inch cubes
  • 2-1/2 quarts water
  • 1/2 cup chopped celery leaves
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 2 to 3 tablespoons chopped fresh parsley


  • In a Dutch oven or large kettle, saute onion in butter for 3 minutes.
  • Add potatoes, water, celery leaves, salt, pepper, paprika and tomato
  • sauce; bring to a boil. Reduce heat; cover and simmer for 30 minutes
  • or until potatoes are just tender, stirring occasionally. In a small
  • skillet, combine oil and flour until smooth. Cook over medium heat,
  • stirring constantly, until mixture is golden brown (watch closely to
  • prevent burning). Carefully stir into hot soup. Add parsley. Cook,
  • stirring occasionally, for 5 minutes or until soup thickens. Yield:
  • 12 servings (3 quarts).
Nutritional Facts: 1 serving (1 cup) equals 119 calories,

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Chunky Potato Soup (continued)

Nutritional Facts: 4 g fat (1 g saturated fat), 3 mg cholesterol, 694 mg sodium, 18 g carbohydrate, 2 g fiber, 2 g protein.