Real Recipes From Real Home Cooks ®

spud soup

(1 rating)
Recipe by
Joey Wolf
Burlington, IA

My son would not even try potato soup. He would however eat spud soup, once again proving age and wisdom will triumph over youth and enthusiasm. He called me today asking me to email him my recipe, and I thought you all might enjoy it too. If you are trying to lower your carb intake, try substituting the potatoes for cauliflower. You can also change-up the flavor by using a turnip and a parsnip instead of all potato.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 30 Min

Ingredients For spud soup

  • 3 c
    peeled, diced potatoes
  • 2 c
  • 1 tsp
  • 3/4 c
    diced onion
  • 2 Tbsp
  • 2 Tbsp
  • 2 c
  • 1 tsp
    dried parsley flakes
  • 1/4 tsp
    black pepper

How To Make spud soup

  • 1
    In a medium sized saucepan, bring to a boil the peeled, diced potatoes in 2 C water with 1 tsp salt
  • 2
    Reduce heat, cover and simmer 15 minutes until tender
  • 3
  • 4
    Mash the potatoes to roughly the size of a pea. Set aside
  • 5
    In a large saucepan cook onion in butter until the onion is translucent.
  • 6
    Sprinkle with flour, cook and stir 1 minute
  • 7
    Gradually stir in 2 C of milk (your choice, skim, 2% and even dried milk will work)
  • 8
    Stirring constantly for 5-7 minutes until simmering and thickened.
  • 9
    Stir in potato and water mixture.
  • 10
    Add parsley, and pepper. Serve.
  • 11
    *You can lower the carbs by using cauliflower instead of potatoes. You can really change the flavor if you add a turnip and/or a parsnip with either the potatoes or cauliflower. You can add ham and/or cheese, broccoli. You can skip the potatoes and add cooked sausage and serve it over biscuits. My son is going to try it with corn and crab.