Potato Soup

Linda Hall


I found this recipe on Food.com (by Vina). I like to "make it my own" so some of the things here are my add-ons some are by Vina. Either way it turned out so unexpectedly good I had to share it.


☆☆☆☆☆ 0 votes

About 8
10 Min
50 Min
Stove Top


  • About 6 large
    your favorite potatoes chopped bite size
  • 1 large
    onion chopped
  • 6 stalk(s)
    celery, with leaves, chopped
  • 1 Tbsp
    minced garlic
  • 11/2 Tbsp
    better than broth chicken
  • dash(es)
    salt (optional) & pepper
  • fl
    water enough to just barely cover the veggies
  • About 1 c
    heavy cream

How to Make Potato Soup


  1. Put your potatoes, onions, celery in a large pan and add just enough water to barely cover the veggies.
  2. Cook on high to boiling. Turn heat down to simmer. Cover. Simmer until veggies are soft, especially potatoes. If you like your celery and onions a little crunchie add them later than the potatoes. Mine took about 30 minutes.
  3. Once potatoes are soft stir it up. Mushing up some of the potatoes to help thicken it up. Stir in the heavy cream and salt and pepper. I also added a little garlic salt. Simmer a few more minutes.
    Serve as is or sprinkle on some bacon bits and/or shredded cheese and maybe a dollop of sour cream.

Printable Recipe Card

About Potato Soup

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian

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