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Mashed Potato Soup Recipe

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 TIME: Prep: 10 min. Cook: 35 min. YIELD:16 servings


  • 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


  • 1. 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. Yield: 16 servings (4 quarts).

Recipe Note

If you don't have time to make mashed potatoes from scratch, make instant mashed potatoes instead.

Nutritional Facts

1 each: 226 calories, 8g fat (5g saturated fat), 39mg cholesterol, 167mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 13g protein.

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