Show Subscription Form




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
   (79)
RATING DISTRIBUTION
5 Star
 (62)
4 Star
 (15)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 2, 2015

"This was really easy and delicious. I don't recommend using celery flakes with this recipe though. They do not have enough cooking time to rehydrate well. Bit I added ham which is a favorite in our potato soups,"

MY REVIEW
Reviewed Feb. 17, 2015

"Prep time quite a bit longer than 10 minutes stated on recipe.

Tasty"

MY REVIEW
Reviewed Feb. 9, 2015

"Really good. I used No chicken, chicken broth so it had that taste but was vegetarian. My guests loved it."

MY REVIEW
Reviewed Feb. 1, 2015

"Easy and very good."

MY REVIEW
Reviewed Jan. 29, 2015

"I liked this. I omitted celery and just added the onion near the end of boiling the vegetables, and I didn't add butter when creating the flour/milk mixture. I wonder if it will turn out as good the next time I go to make it. I was nervous about not having chicken broth, but now I know that's not even necessary."

Loading Image