Hearty Potato Soup

Name: Hearty Potato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings (about 2-1/2 quarts).
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

Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho

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

In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 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.

Test Kitchen Tips

For the ultimate flavor, use fresh produce when it’s in season. In spring, that means asparagus, peas, artichokes and fennel. In summer, eggplant, arugula, summer squash and tomatoes shine. Fall’s finest? Butternut squash, Brussels sprouts and carrots, to name a few.

Give limp celery a second chance to season entrees, soups and stews. Cut the ends from the limp celery stalks and place the stalks in a glass of cold water in the refrigerator for several hours or overnight. You’ll be surprised how refreshed the celery will be.

Try 70 other classic homemade soups.

Nutrition Facts

1 cup: 208 calories, 8g fat (5g saturated fat), 21mg cholesterol, 344mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 5g protein.

Reviews

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Average Rating:

Cwi
Jan 4, 2021
I'm allergic to dairy so I used olive oil and oat milk (instead of butter and milk) and it was great! Just 1 cup of liquid was too thick for me, so I added more. This soup really reminds me of being a kid and coming home for dinner after a day on the snowy mountains :) Two thumbs up!
annvocalist
Oct 21, 2020
Soup is delicious. Regarding the recipe itself, the directions call for milk, but Milk is not included in the list of ingredients.
Wan
Jul 16, 2020
Just made this! It was amazing!
Jae
Jul 10, 2020
No comment left
Angie
Jan 14, 2020
Simple and delicious!! Thank you! I have made it many times now and it really is perfect.
nbeckman
Nov 29, 2019
Good basic potato soup recipe. Tweaked mine with garlic, powdered mustard and about 2 cups shredded sharp cheddar. Needed a meatless soup for day after Thanksgiving and this recipe inspired me. Thanks Gladys!
Amanda
Nov 18, 2019
This soup has a good taste as long as you add more salt
angelkin
Nov 10, 2019
I’ve been making this since the 1990’s when this recipe first made its debut! I can tell you it’s excellent and at times I use this recipe and substitute broccoli in the place of potatoes, works perfectly, I also will sub out cooking liquid for chicken broth, and I will sometimes blend half of the soup for thickness :)
cindy
Oct 20, 2019
Great potato soup just like when I was a kid not all other ingredients like bacon and cheese I like that kind of potato too but I just wanted a original potato soup and this soup is really great will be making a lot more
Kelly Hemmelgarn
Aug 25, 2019
We love this Potato Soup! It is delicious and has become a family favorite!!

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