Hearty Potato Soup Recipe
Hearty Potato Soup Recipe photo by Taste of Home

Hearty Potato Soup Recipe

Publisher Photo
Having grown up on a dairy farm in Holland, I love our country life here in 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
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 8-10 servings

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

  1. 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.
  2. 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

Reviews for Hearty Potato Soup

AVERAGE RATING
   (67)
RATING DISTRIBUTION
5 Star
 (53)
4 Star
 (12)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 9, 2014

"BEST POtato soup I've ever made!!!!!"

MY REVIEW
Reviewed Sep. 27, 2014

"I thought this was a great recipe! I always have trouble finding potato soups that do not include chicken broth and i finally found a keeper!Although i added a couple extra ingredients, this is the perfect base recipe for a non chicken broth potato soup!!! What i did different- I put the onions in with the vegetables & added garlic while it simmered to make the "veggie broth"! In a separate pan, i fried up some cabbage with bacon bits. I made the roux and then added in a handful of cheddar cheese when i added the milk, along with some onion powder and garlic salt for a boost of flavor. I dumped all the vegetables back in the pot, added ALL of my veggie broth and tossed in a handful of bacon bits at the end! It's perfect!!"

MY REVIEW
Reviewed Sep. 18, 2014

"this is a very good recipe"

MY REVIEW
Reviewed May. 2, 2014

"It is a delicious recipe with chicken broth."

MY REVIEW
Reviewed Apr. 28, 2014

"My son and I followed the recipe, but added a cup of ham (Easter) when we added the potatoes and veggies back to the pan. I also added some garlic and used a can of Stock instead of the cooking liquid. Planning to add cheese and sour cream on top in our bowls."

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