- 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. Yield: 8-10 servings (about 2-1/2 quarts).
Reviews forHearty Potato Soup
"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"
"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."
"This was a good base recipe. I will make it again with a few adjustments to add more flavor. I added a sprig of rosemary in the water with the vegetables to add flavor. Next time I will try also cooking the vegetables in broth and seasoning more heavily. We served it topped with crumbled turkey bacon and cheese."
"This is the easiest and the best potato soup, can easily make it into a great Clam Chowder..."
"To make more flavorful, instead of cooking the potatoes and veggies in water, use milk, just enough to cover and then cook slowly. At the end, add two or three hardboard eggs, sliced or diced. You get more flavor since the water dilutes the flavor. Don't peal and get more vitamins."
"I absolutely adore this recipe, it's the only potato soup recipe I'll use. I got a new phone and lost all my bookmarked pages, so I scoured the internet until I found it again.Anyway, I make this recipe almost exactly the way the instructions say. However, with experience I now do the carrots first before everything and boil them for ten minutes or more while I prep the rest of the produce because they never soften enough for me when I boil them with the potatoes.I also bake some bacon and crumble it for a yummy topper, along with yellow cheese and sour cream."