Hearty Potato Soup Recipe

4.5 94 104
Hearty Potato Soup Recipe
Hearty Potato Soup Recipe photo by Taste of Home
Publisher Photo

Hearty Potato Soup Recipe

Read Reviews
4.5 94 104
Publisher Photo
Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite 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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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."

MY REVIEW
TNbluffbaker User ID: 46423 264946
Reviewed Apr. 20, 2017

"The carrots and celery add a nice touch of color to the soup. My family thought the soup was too bland. The next time I make it, I'll try using some chicken broth or chicken bouillon cubes."

MY REVIEW
LPHJKitchen User ID: 7521213 261469
Reviewed Feb. 17, 2017

"This soup was so easy and delicious. Very quick to make with simple ingredients! We might add a bit of fresh herbs next time but the overall flavor was very tasty!"

MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 259210
Reviewed Jan. 4, 2017

"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."

MY REVIEW
bobie68 User ID: 8287688 257807
Reviewed Dec. 7, 2016

"This is the easiest and the best potato soup, can easily make it into a great Clam Chowder..."

MY REVIEW
chris28304 User ID: 2137086 257601
Reviewed Dec. 3, 2016

"The prep time is more like 25 minutes. Still quick and easy though."

MY REVIEW
Jesuslives777 User ID: 8714929 255298
Reviewed Oct. 11, 2016

"I love love love this soup!!! My momma would make it for us when we were kids as a cheap, easy meal that would leave all five of us scraping the bottom of the pan for more! This recipe was AMAZING AND TOOK MY POTATO soup LONGINGS TO THE NEXT LEVEL OF SATISFACTION!!! thank you thank you!!!!!"

MY REVIEW
dornie User ID: 2360893 254427
Reviewed Sep. 21, 2016

"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."

MY REVIEW
ChardannaeL User ID: 8805518 245479
Reviewed Mar. 15, 2016

"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."

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