Mashed Potato Soup
This is my mom's recipe and a family favorite. Along with grilled cheese sandwiches, this chunky soup makes a quick lunch or dinner. - Jo Boring, Silver Lake, Indiana
Total TimePrep: 10 min. Cook: 35 min.
Makes16 servings (4 quarts)
- 1-1/2 pounds ground beef
- 1 large onion, diced
- 6 medium potatoes, peeled and cubed
- 3 cups water
- 1 cup diced celery
- 4 cups milk
- 2 cups cold mashed potatoes (prepared with milk and butter)
- 1 can (12 ounces) evaporated milk
- Salt and pepper to taste
- In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cubed potatoes, water and celery; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add milk, mashed potatoes, evaporated milk, salt and pepper. Heat through but do not boil.
If you don't have time to make mashed potatoes from scratch, make instant mashed potatoes instead.
Nutrition Facts1 each: 226 calories, 8g fat (5g saturated fat), 39mg cholesterol, 167mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 13g protein.
Originally published as Mashed Potato Soup in Taste of Home Ground Beef Cookbook-Book
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