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Mashed Potato Soup

 Mashed Potato Soup
This is my mom's recipe and a family favorite. Along with grilled cheese sandwiches, this chunky soup makes a quick lunch or dinner. - Jo Boring, Silver Lake, Indiana
16 ServingsPrep: 10 min. Cook: 35 min.


  • 1-1/2 pounds ground beef
  • 1 large onion, diced
  • 6 medium potatoes, peeled and cubed
  • 3 cups water
  • 1 cup diced celery
  • 4 cups milk
  • 2 cups cold mashed potatoes (prepared with milk and butter)
  • 1 can (12 ounces) evaporated milk
  • Salt and pepper to taste


  • In a soup kettle or Dutch oven, cook beef and onion over medium heat
  • until meat is no longer pink; drain. Add the cubed potatoes, water
  • and celery; bring to a boil. Reduce heat; cover and simmer for 15-20
  • minutes or until vegetables are tender. Add milk, mashed potatoes,
  • evaporated milk, salt and pepper. Heat through but do not boil.
  • Yield: 16 servings (4 quarts).
If you don't have time to make mashed potatoes from scratch, make instant mashed potatoes instead.
Nutritional Facts: 1 serving (1 each) equals 226 calories, 8 g fat (5 g saturated fat), 39 mg cholesterol, 167 mg sodium, 25 g carbohydrate, 2 g fiber, 13 g protein.