thick potato soup

★★★★★ 1 Review
amcoffield avatar
By alice coffield
from columbus, OH

This soup is creamy and rich tasting. It takes a bit of work, but it is worth it. It is not too spicy, so kids will like it.

★★★★★ 1 Review
serves 4 - 6
prep time 35 Min
cook time 40 Min

Ingredients For thick potato soup

  • 6 - 8 medi
    potatos, peeled and cut into med-small chunks
  • 6 c
    water
  • 4 or 5
    carrots, peeled and grated
  • 2 - 3
    stalks of celery, sliced thin
  • 4 to 5 c
    milk
  • 2 - 4 Tbsp
    margarine
  • 1 tsp
    salt
  • 2 or 3 pinch
    black pepper
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How To Make thick potato soup

  • 1
    Cut potatoes int med - small chunks. Add grated carrots and sliced celery to the water. Boil until the potatoes are tender.
  • 2
    Drain all. Divide mixture into 2 halves.
  • 3
    Remove 1/2 potatoes into the saucepan.
  • 4
    Add the remaining potato mixture into a blender in halves - until blender is about 1/2 full.
  • 5
    Add 1 1/2 c. milk and 1 TB margarine and salt to blender and puree. Add a bit more milk if the mixture seems too thick. Pour pureed mixture into sauce pan, over the vegetables.
  • 6
    Add remaing potato mixture and 1 - 1/2 c. milk and 1 TB margarine to the blender and puree. Add more milk if you want the puree thinner.
  • 7
    Pour the remaining mixture back into the sauce pan, And stir into the potatos and grated carrots mixture.
  • 8
    If it is too thick, add milk to thin it out. Add more salt if desired. Add pepper. And if you like it richer, add about 2 TB. more margarine.
  • 9
    Heat until quite warm.
  • 10
    You can top with fried, crumbled bacon; grated cheese (about 2 TB) ; or chopped chives (About 1 TB for each bowl of soup).
  • 11
    Serve warm with a salad and a quick bread or French bread. Add fruit, if wanted.

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