Homesteader's Potato Soup Recipe

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Homesteader's Potato Soup

John West


This Potato Soup is always a favorite at our home in the winter time. It's easy to make and definitely is a comfort food. Over the years, I have changed it from having whole milk and cream to using half and half. As well as replacing cheddar cheese to Velveeta, because Velveeta melts so well. I also retain about 1/2 of the water that was used to boil the potatoes, because it helps to add flavor to the finished product. I hope you enjoy it.

☆☆☆☆☆ 0 votes
20 Min
45 Min
Stove Top


5 medium
1 stick
1/2 lb
2 c
half and half
salt and pepper


1Peel your potatoes and place them into a medium pot. Add enough water to cover them. Boil them until the potatoes are soft. Pour off about half of the water, not all of it, because their is a lot of flavor in the water.
2Partially mash the potatoes. If you like "chunky" soup, then leave a lot of chunks approximately the size of a marble.
3Add the butter. Dice the Velveeta and add it now too. Heat over medium heat to melt the butter and Velveeta. Stir gently as not to break up the potato pieces.
4Add your half and half, gently heating and stirring. Add salt and pepper to taste.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Heirloom