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

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4.5 92 102
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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


  • 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


  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

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TNbluffbaker User ID: 46423 264946
Reviewed Apr. 20, 2017

"The carrots and celery add a nice touch of color to the soup. My family thought the soup was too bland. The next time I make it, I'll try using some chicken broth or chicken bouillon cubes."

LPHJKitchen User ID: 7521213 261469
Reviewed Feb. 17, 2017

"This soup was so easy and delicious. Very quick to make with simple ingredients! We might add a bit of fresh herbs next time but the overall flavor was very tasty!"

DeliciouslyResourceful_Gina User ID: 4938423 259210
Reviewed Jan. 4, 2017

"This was a good base recipe. I will make it again with a few adjustments to add more flavor. I added a sprig of rosemary in the water with the vegetables to add flavor. Next time I will try also cooking the vegetables in broth and seasoning more heavily. We served it topped with crumbled turkey bacon and cheese."

bobie68 User ID: 8287688 257807
Reviewed Dec. 7, 2016

"This is the easiest and the best potato soup, can easily make it into a great Clam Chowder..."

chris28304 User ID: 2137086 257601
Reviewed Dec. 3, 2016

"The prep time is more like 25 minutes. Still quick and easy though."

Jesuslives777 User ID: 8714929 255298
Reviewed Oct. 11, 2016

"I love love love this soup!!! My momma would make it for us when we were kids as a cheap, easy meal that would leave all five of us scraping the bottom of the pan for more! This recipe was AMAZING AND TOOK MY POTATO soup LONGINGS TO THE NEXT LEVEL OF SATISFACTION!!! thank you thank you!!!!!"

dornie User ID: 2360893 254427
Reviewed Sep. 21, 2016

"To make more flavorful, instead of cooking the potatoes and veggies in water, use milk, just enough to cover and then cook slowly. At the end, add two or three hardboard eggs, sliced or diced. You get more flavor since the water dilutes the flavor. Don't peal and get more vitamins."

ChardannaeL User ID: 8805518 245479
Reviewed Mar. 15, 2016

"I absolutely adore this recipe, it's the only potato soup recipe I'll use. I got a new phone and lost all my bookmarked pages, so I scoured the internet until I found it again.

Anyway, I make this recipe almost exactly the way the instructions say. However, with experience I now do the carrots first before everything and boil them for ten minutes or more while I prep the rest of the produce because they never soften enough for me when I boil them with the potatoes.
I also bake some bacon and crumble it for a yummy topper, along with yellow cheese and sour cream."

marksjomama User ID: 4746659 243987
Reviewed Feb. 17, 2016

"Made this soup today. It is delicious! I did use chicken broth as was suggested by another reviewer. My husband says it's a keeper!"

jadegreen_eyz User ID: 3672961 241700
Reviewed Jan. 13, 2016

"Made this soup tonight for dinner to accompany BLT's and it was a hit . My family can be finicky but my son said it was really good. Only used 4 stalks of celery, cut the potatoes into medium chunks rather than slices and sprinkled in a bit of garlic powder and cayenne pepper. Stirred in about 1 1/2 cups of grated cheddar at the end. This made enough for leftovers for lunch tomorrow."

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