Potato Soup

Esther Hardman


Once the potato was introduced to the Eastern Europeans there was no going back. Easy to grow and filling. There was always plenty of milk because fortunately Eastern Europeans kept cows, no shortage of milk.
My Mom loved her potatoes. Sometimes that is all she would wanted and I happily obliged. At the time, her mind was back in the 30's when in Brooklyn starvation was something you lived with. Potatoes are not fancy and I sometimes get very sad thinking about how she must have suffered.


★★★★★ 3 votes

4 people
10 Min
30 Min


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  • 3 Tbsp
  • 2 c
    onions, finely chopped
  • 1 c
    celery, diced
  • 2 lb
    potatoes, peeled and cut into ½-inch cubes
  • 6 c
  • 2 Tbsp
    pearl barley, uncooked
  • 1 c
    whole milk or half and half
  • 2 tsp
  • ¼ tsp
    ground white pepper

How to Make Potato Soup


  1. In a large saucepan, melt butter over medium heat and saute' onions until golden, about 10 minutes.
  2. Add the celery, potatoes, salt, water and barley. Bring to a boil over medium heat and boil vigorously, partially covered, for 30 minutes. The potatoes and barley should be tender. Using a potato masher,mash the potatoes in pot to add some thickening. Add the milk or cream and stir well. Adjust your salt. Stir in pepper and heat to simmer.

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About Potato Soup

Course/Dish: Soups, Potatoes, Vegetable Soup
Hashtag: #potato

Show 8 Comments & Reviews

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