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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 85 95
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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

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
(95)
RATING DISTRIBUTION
5 Star
 (74)
4 Star
 (17)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
ChardannaeL
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."

MY REVIEW
marksjomama
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!"

MY REVIEW
jadegreen_eyz
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."

MY REVIEW
debbieproctor4
Reviewed Jan. 13, 2016

"just made this soup, added 1 cup of shredded sharp cheese and 3/4c of crispy bacon, my husband had 2 bowls it was that good!"

MY REVIEW
Susiew122
Reviewed Jan. 1, 2016

"Ignore the star as haven't made this. Is this white or red potatoes sounds delicious."

MY REVIEW
Kirkpatrick
Reviewed Nov. 12, 2015

"Delicious. I added about half can of Swanson chicken broth. I used 2% milk. Worked out fine"

MY REVIEW
wjjmaj
Reviewed Nov. 11, 2015

"I think this lacked something. If agree on the chicken broth suggestion and I had to add some Monteret Jack cheese to give it some zip."

MY REVIEW
lfbskb
Reviewed Nov. 11, 2015

"Good soup for rainy days.....and quick."

MY REVIEW
brookes
Reviewed Nov. 1, 2015

"Delicious, fast and easy to make. only used 1tbsp of flour, blended with a bit of milk. Didn't need 6. 0nly 1 tbsp of butter at the beginning whilst cooking the onion and 3 ribs of celery. Having done this, didn't need to remove the veggies to complete the soup."

MY REVIEW
Rajeeko
Reviewed Oct. 24, 2015

"I didn't have 6 stalks of celery so I only used 3 and I also used 1% milk; it was delicious!"

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