Hearty Potato Soup Recipe

4.5 102 112
Hearty Potato Soup Recipe
Hearty Potato Soup Recipe photo by Taste of Home
Publisher Photo

Hearty Potato Soup Recipe

Read Reviews
4.5 102 112
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

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. Yield: 8-10 servings (about 2-1/2 quarts).
Originally published as Hearty Potato Soup in Taste of Home February/March 1993, p33

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  • 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
  1. 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.
  2. 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. Yield: 8-10 servings (about 2-1/2 quarts).
Originally published as Hearty Potato Soup in Taste of Home February/March 1993, p33

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Reviews forHearty Potato Soup

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Dietrich User ID: 9449417 286506
Reviewed 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."

MY REVIEW
Terrispal User ID: 8707605 285734
Reviewed 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."

MY REVIEW
bicktasw User ID: 4201818 283788
Reviewed 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 ....."

MY REVIEW
Msherrill518 User ID: 5469887 281952
Reviewed 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!"

MY REVIEW
Megan User ID: 9384651 280304
Reviewed Jan. 1, 2018

"easy and very tasty. I added two cubes of vegetable broth."

MY REVIEW
bwilkin User ID: 3339114 279466
Reviewed 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."

MY REVIEW
Sherri User ID: 9317635 277740
Reviewed Nov. 13, 2017

"easy to follow recipe. Creamy and delicious. Needed more salt and pepper."

MY REVIEW
Shane User ID: 9315646 277613
Reviewed Nov. 11, 2017

"Great recipe! I added another tablespoon of kosher salt but overall a very tasty, hearty soup."

MY REVIEW
Rayanne User ID: 9240545 272438
Reviewed 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"

MY REVIEW
GigiMarieMeme User ID: 7494410 271837
Reviewed 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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