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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
   (73)
RATING DISTRIBUTION
5 Star
 (57)
4 Star
 (14)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 25, 2015

"My husband asked me if it was hard to make. When I said no, he said good, you can make this again."

MY REVIEW
Reviewed Jan. 14, 2015

"I made this for my daughter who has a vegetarian diet. She really liked it. I made it as written except I omitted carrots. It was MMMMM! MMMM! Good!"

MY REVIEW
Reviewed Jan. 6, 2015

"Outstanding blend of flavors. Needed a bit more salt and pepper for our taste. Other than that, it was a winner! Perfect for a cold winter evening."

MY REVIEW
Reviewed Dec. 23, 2014

"A great quick soup. I lessened the butter and flour to 5 tbsp. This is a keeper!"

MY REVIEW
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"

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