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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
   (64)
RATING DISTRIBUTION
5 Star
 (51)
4 Star
 (11)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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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.

MY REVIEW
Reviewed Feb. 13, 2014

Absolutely Delicious! It was so easy to make!

MY REVIEW
Reviewed Feb. 8, 2014

I made this and it was delicious. I used Yukon Gold potatoes, chopped green onions, 4 c. vegetable broth, 4 c. water. After it was all mixed I stirred in some shredded sharp Cheddar cheese, Velveeta, and some sour cream - didn't measure these. Would have added bacon, but didn't have any. When in the bowl I stirred in some dried chopped chives. I will definitely make this soup again.

MY REVIEW
Reviewed Feb. 3, 2014

Excellent soup!

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