Hearty Potato Soup
Total TimePrep: 10 min. Cook: 30 min.
Makes10 servings (about 2-1/2 quarts)
- 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
- 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.
- 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.
Nutrition Facts1 cup: 208 calories, 8g fat (5g saturated fat), 21mg cholesterol, 344mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 5g protein.
Apr 11, 2018
This is a great base recipe. I used chicken broth for half of the liquid and added a bit more salt. Before adding the cooked veggies I took a quarter of them and put them through a food processor together with some of the saved liquid, it makes for a thicker soup and intensifies the flavours. Turned out super tasty.
Mar 28, 2018
Those who thought it was bland were correct. The veggies need to be cooked in salted water. Unsalted boiled potatoes can never be made to taste good. I used 2 chicken bouillon cubes in the veggie water along with a tablespoon of salt. ,makes all the difference in the world. I add some cream cheese to the soup, gives a yummy creaminess. I also left out the celery. Celery makes things bland also.
Feb 16, 2018
My across-the-street neighbor made this soup and shared some with us. She followed the directions exactly, except she added some leftover ham that she had and we garnished with shredded sharp cheese and dried parsley flakes. The soup was VERY tasty ... nice and thick and chunky ..... very satisfying. Since I like my milk-based soups creamy, I would use half and half or light cream instead of 2% milk and it could use more salt. I will surely be making this soup myself .....
Jan 11, 2018
Very easy and tasty! I did add a little more salt and fried up some chopped bacon to garnish it. The bacon made a huge difference. I recommend the bacon topping!
Jan 1, 2018
Easy and very tasty. I added two cubes of vegetable broth.
Dec 17, 2017
I thought the taste of flour stood out too much in this recipe. Added extra milk but that did not seem to help much. Potato is my favorite soup so I love to try new recipes for it but this one won't be used again.
Nov 13, 2017
Easy to follow recipe. Creamy and delicious. Needed more salt and pepper.
Nov 11, 2017
Great recipe! I added another tablespoon of kosher salt but overall a very tasty, hearty soup.
Aug 30, 2017
I swapped out the milk & butter for almond milk & vegan butter and it still turned out great! I also added a bit more pepper. Great recipe
Aug 15, 2017
This was too plain for our taste. I added more salt and pepper than the recipe called for, as well as some fresh dill I happened to have on hand. These additions improved the soup's flavor but I'm going to keep searching for a recipe I can call "my own." Thank you for sharing your recipe, Gladys.
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