Moms Potato Soup Recipe

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Moms Potato Soup

Judy Kaye


When I was growing up we didn't have a lot of $$$ but my mother could stretch a dollar better then anyone I have ever known. She always grew a garden and canned up to 1500 quarts of vegetables and fruit every season. Depending on where we lived she also raised chickens and rabbits. We never went hungry for food or love. This soup was a family favorite.

pinch tips: How to Slice & Mince Vegetables Like a Pro



4 to 6


20 Min


30 Min


Stove Top


6 to 10
small potatoes, peeled and diced
1 medium
onion, cleaned and diced
1 -2 Tbsp
butter or margerine
salt to taste
pepper to taste
chicken broth, unsalted
milk or half and half

Directions Step-By-Step

Peel and rinse, then dice. Clean a medium white or yellow onion and dice. Put both in a 3 to 4 quart pot and add water or chicken broth just to cover. Cook until potatoes are tender. Pour off 1 cup of liquid and add 1.5 cups of milk or half & half or combination of milk and half & half. Bring just to a boil. Salt and pepper to taste.
Mom usually added the following.

1 egg
salt and pepper
Beat the egg lightly. Add enough flour to make a very stiff batter. Add 1/4 tsp. each salt and pepper.
with the heat on low drop gumdrop size pieces of batter into soup and allow to cook until batter is set. Remove from heat and serve with corn bread or soda crackers.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #potato