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.
Jan 14, 2020
Simple and delicious!! Thank you! I have made it many times now and it really is perfect.
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!
Nov 18, 2019
This soup has a good taste as long as you add more salt
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 :)
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
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).