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

Hearty Potato Soup Recipe

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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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Reviewed Dec. 7, 2014

"I'm wondering if I could get the original recipe ? The one with the heavy cream and bacon fat? Anyone ? Thanks a bunch"

Reviewed Nov. 10, 2014

"Very good. Topped with bacon, cheese and sour cream."

Reviewed Oct. 9, 2014

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

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!!"

Reviewed Sep. 18, 2014

"this is a very good recipe"

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