HEARTY POTATO SOUP

Potato soup is a delicious, hearty soup everyone loves. Easy to make and a wonderful addition to a cool day!

As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It’s time to start making soup again. ~Leslie Newman

Potato soup is a favorite of my family and we can eat this great soup anytime! Easy to make and one your family will absolutely love.  You could double this recipe for a group of people of cut it in half.  This soup keeps well for several days refrigerated and makes such a hearty meal.

Potato Soup Ingredients:

8 to 10 medium potatoes peeled and cut into chunks

1 medium onion peeled and chopped

1 cup chopped celery

1 teaspoon minced garlic (I use the kind you buy already minced in the jar)

1 teaspoon pepper

1 teaspoon salt

1 stick butter or margarine

1 (12 oz. can) evaporated milk

1/3 cup all purpose flour

Place potatoes, onion, celery, garlic, salt and pepper in a large pot and cover with water.
Bring to a boil, cover and simmer until potatoes are tender. Do not drain.  Add stick of butter. Pour evaporated milk into a bowl and whisk the flour into the milk. Add flour and milk mixture to your soup. Let simmer for about 10 minutes. Garnish with crisp bacon or shredded cheese.  This make about a gallon of soup. Enjoy! Soup is great with cornbread muffins

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5 from 37 votes

Hearty Potato Soup

This is an easy recipe that your family will love.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: Hearty Potato Soup
Servings: 1 gallon
Author: The Southern Lady Cooks

Ingredients

  • 8 to 10 medium potatoes peeled and cut into chunks
  • 1 medium onion peeled and chopped
  • 1 cup chopped celery
  • 1 teaspoon minced garlic I use the kind you buy already minced in the jar
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 stick butter or margarine
  • 1 12 oz can evaporated milk
  • 1/3 cup all purpose flour

Instructions

  • Place potatoes, onion, celery, garlic, salt and pepper in a large pot and cover with water.
  • Bring to a boil, cover and simmer until potatoes are tender. Do not drain.
  • Add stick of butter. Pour evaporated milk into a bowl and whisk the flour into the milk. Add flour and milk mixture to your soup. Let simmer for about 10 minutes. Garnish with crisp bacon or shredded cheese.

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48 Comments

  1. I’ll definitely be making this on one of the chilly evenings we’re expecting this coming week. Thank you for sharing your good recipes!

  2. I love everything of yours that I’ve made so far. I was wondering if you had a recipe for Italian Wedding Soup?5 stars

    1. You must be cooking your soup way to long to begin with. You should have chunks of potatoes in the soup. I reheat either on top of the stove or in the microwave. You can always add a little water before reheating.

  3. This pretty much the way I make it, I do add 1 clove of minced garlic when cooking potatoes and a sprinkle of parsley flakes for garnish. Now here is something my Mom & I do….it’s unusual…also garnish your own bowl with a sliced hard boiled egg, I just made a batch yesterday, so good on a cold day 28 tomorrow night.5 stars

  4. My family has been looking for my aunts potato soup recipe, but she passed without sharing it, even with her daughters, (they should have watched ) . Anyway l really think this is it or at least very close. I have already made it, my husband and I loved it, making it again soon, even in warmer weather, love it. Will share with my cousins. …5 stars

    1. Thank you, Judy! So happy to hear the recipe is close to the one you had from your aunt. I hope you enjoy it many times in the future and happy to have you on my site.

  5. Dinner was served with crumble bacon and cheese on the side. Added my cornbread, viola, was delicious!!!! Now, how well does this freeze? It made a lot and it was just my parents and I. So, does anyone know how well this freezes?5 stars

  6. Peggy, thank you for the Salsa Con Queso tip. My mom used to add small chunks of cheese & chopped cilantro & sometimes chopped jalapenos. Yummy!
    Southern Lady, thank you for the recipes, will be adding it to my recipe box for sure. Plan on making it tomorrow night!

  7. I make potato soup year round,I tried using chicken broth and I did not like it. I make my potato soup like my mother did, cook potatoes and onion in water with butter, salt and pepper, add milk when potatoes are tender and bring heat back up. Just basic, but then when I dish a bowl up, I add Tostitos SALSA CON QUESO, to taste for a Spicy Potato Soup. I will sometimes add crisp bacon to my bowl, chopped onion, and eat it with hot buttered cornbread. Can’t beat this soup for a cold winter meal.

  8. I saw this recipe on a friend’s facebook page and decided to surprise my husband and make this for dinner tonight. What a hit!!! This recipe is definitely a keeper and was very easy to put together. Thanks for sharing.5 stars

  9. My Mom, MADE THIS MANY YEARS AGO, BUT SHE ALWAYS KRISP UP BACON CRUMBS AND IT’S AWESOME WE MAKE. lots in colder weather

  10. I was born in 1936 and grew up in KY. This is exactly the way my mother made potato soup. It became a favorite meal for all five children and economical back in those days when money was so scarce. I make it often and my children and grandchildren request it still.
    Joy5 stars

  11. This is the exact recipe my mother used for making Potato Soup! My hubby likes onions. a lot of onions added -like 3 medium!- I also add a little shaved carrot for color. The people who want to substitute chicken stock/broth to this soup are missing the point: The water in which the potatoes are cooked with other vegetables, is full of flavor! The soup is Irish in origin; no meat added!. I also use evaporated milk. The other thing my mom always added, and I do as well, is dumplings. Not the soft, puffy kind, but good hearty dumplings made w/ flour, a pinch of baking powder, onion powder, 2 eggs, and parsley. They are delicious! Thank you for posting this wonderful recipe. My Mom has been gone for over 30 years-having died @ age 58- and I still miss her so much!5 stars

    1. I was 20 when my Mother died at 47, I know how you feel, iam blessed that she taught me to cook very young.

  12. I made this in a crock pot….used chicken stock instead of water…..yummy!!!!!
    Thank you for a great soup for a chilly Sunday afternoon.5 stars

  13. This is pretty much how I make it, only with regular milk….it’s great with crab meat in it too….I was wondering what to make for dinner…this is it!5 stars

  14. I used this recipe…….added a can of peeled diced green chiles….sprinkle with extra sharp cheddar cheese…….to die for!5 stars

  15. I used half milk and half heavy cream cause I didn’t have evaporated milk on hand..Was Simply Wonderful5 stars

  16. Oh, my, that looks good. It’s 11:10 PM and I could still devour a bowl. I’m going to try this one soon. How about using chicken or vegetable stock or broth instead of water? I was surprised to read condensed milk, thought it might be sweet. Whatever turns you on. this is the kind of soup you could throw anything into (excuse the preposition at the end) Already I’ve planned adding peas and baby carrots. I’m just a vegetable nut and I think the colors would look so pretty.

    1. Hi Ruth, That is evaporated milk. There is a difference between condensed milk and evaporated milk. Condensed milk is sweet and you should not use it in this recipe. Have a great weekend.

  17. This recipe is amazing!!! My neighbor wants to know when I’m making more!!! hehe Thank you for sharing!5 stars

  18. I tried this recipe and it was off the hook!! It was so good I even added 1/2 block velveeta cheese and bacon to it and it was AWESOME thanks for sharing!!5 stars

  19. My mother loves potato soup. I will try to make this recipe………All of your recipes look wonderful…..they fill my facebook, and every time I look at it, I get hungry! thanks Janice, Nashville tn.

  20. Thanks so much for posting this!!! Have been wanting a Potato Soup Recipe for a long time…. will be trying it soon!! Thanks again for posting.

  21. This looks just perfect for a fall soup… I’m going to have to give it a try. My mother-in-law always used condensed milk and I think it’s the secret to a richer tasting soup without the calories of cream.

    1. Be careful.. Evaporated milk and condensed milk are entirely different ingredients. Condensed milk is sweet and usually used in desserts. Evaporated milk is simply milk with some off the water taken out. Thus the confusion of evaporated and condensed.

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