Potato Soup Recipe

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Potato Soup

karen nelson


I found this in a cookbook with favorite/most requested recipes from the Knoxville Tennessee newspaper and I adjusted to use what I had on hand. It is so simple but so good and I can control the salt. I usually have grated cheese, crisp bacon and chopped fresh chives on the side so people can add what they want but I like the soup as it is. Leftovers are great

★★★★★ 1 vote
15 Min
45 Min
Stove Top


3 - 4 stalk(s)
celery, cut into small pieces
5 - 6
white potatoes, peeled and cut into chunks
1 large
onion, chopped
1/2 stick
unsalted butter
4 Tbsp
1 can(s)
(12 oz) evapotated milk
salt and pepper to taste
1 tsp
celery seed, optional
1 can(s)
cheddar cheese soup, optional


1In a 4 quart stock pot add water and salt. Add celery and bring to a boil. Meanwhile you can start to prepare the potatoes and onions. Boil celery for about 10 minutes before adding potatoes and onions; decrease heat and continue to simmer until vegtables are fork tender. Have enough water to just cover the veggies. Do not drain water off after veggies are done.
2Meanwhile... melt butter in a saucepan. Add flour and stir. Cook 2-3 minutes, stirring constantly so it will not burn. Add the evaporated milk and cook until thickens and coats the back of a spoon. If this becomes too thick just add a few ladles of the cooking water from the potato mixture. Add this to the potatoes and continue to cook until thickens slightly. Taste and adjust seasoning.

About this Recipe

Course/Dish: Potatoes, Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #onions, #celery, #dairy