Hearty Potato Soup

Name: Hearty Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 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, 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 Facts

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

Originally published as Hearty Potato Soup in Taste of Home Premiere 1993

Reviews

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Average Rating:

kat034

Jan 9, 2019

This is the best potato soup I have ever tasted. We made it without celery because my kids don't like it. It was AMAZING and I love that it has low calories. However I do not think that it is 10 servings. Can't wait to make it again and again - I will just double the recipe next time : )
jeffy915

Dec 18, 2018

Best potato soup I have ever eaten! This will be my go-to from now on.
Marissa

Nov 12, 2018

I had this recipe a few years back and made it often. It's delicious! Then we moved several times and at some point I lost it. I'm so happy to have it back and plan to make it tonight. It's fantastic and utter perfection. I like to make small spaetzle dumplings and add those as well. (Make them separately and add after the soup is finished so the dumplings don't further thicken the soup or add a flour-y taste).
DeniseDiva

Oct 23, 2018

Love this recipe and it was very simple to follow. I never purée the potatoes so I did this time. Thanks Denise diva
srbrink4179

Oct 16, 2018

I've been making this recipe for over 20 years. I don't change a thing. My family loves it.
Msherrill518

Sep 25, 2018

Fantastic soup! I agree, the water should be salted so it's not bland. I also chop up and fry some bacon as a garnish and to add a little flavor as well. Sometimes I add about a tablespoon of the bacon grease along with the butter to saute the onion. It turns out great every time. It's such a big hit with my family and friends that I actually have to triple the recipe.
Katnels246

Jul 21, 2018

I first made this recipe about 21/2 years ago. My husband and I love it. I split the butter and use 3 tablespoons bacon fat. MMM GOOD.
Dietrich

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.
Terrispal

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.
bicktasw

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 .....