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.
Test Kitchen Tips
Nutrition Facts1 cup: 208 calories, 8g fat (5g saturated fat), 21mg cholesterol, 344mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 5g protein.
Aug 25, 2019
We love this Potato Soup! It is delicious and has become a family favorite!!
Mar 10, 2019
OMG is this good! After the corned beef and cabbage dinner on Friday, at the moose lodge, they had 2 LARGE pans of red potatoes left over, cooked. So, we brought them home, and I made potato salad with one pan and for next Friday night's dinner, I made 3 batches of this soup with the second pan! I just peeled and cubed them and cooked the carrots and celery separately. I went through all the wonderful comments and suggestions here, and used boullion cubes to make the chicken stock to cook the veggies. And then, added the veggies AND water when called for in a separate pot. I added all the different seasonings mentioned in the comments, except for the crushed red peppers. Looking forward to see what they think on Friday! My family and I loved this one! BTW, I chopped the carrots and celery in my food processor, so the pieces are tiney but the flavor is there, and also cuts down on the cooking time needed.
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 : )
Dec 18, 2018
Best potato soup I have ever eaten! This will be my go-to from now on.
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).
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
Oct 16, 2018
I've been making this recipe for over 20 years. I don't change a thing. My family loves it.
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.
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.
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.