Pennsyvania Dutch Potato Soup

Mikekey *


An easy potato soup. Serve with crusty bread.


★★★★★ 1 vote

30 Min
25 Min
Stove Top


  • 2 c
    diced potatoes
  • 1/2 c
    diced onion
  • 3 c
  • 1 tsp
  • 1 c
    chopped celery
  • 1/2 c
    grated carrot
  • 1 qt
  • 2 Tbsp
  • 3
    hard boiled eggs, peeled and chopped
  • 1 Tbsp
    fresh chopped parsley
  • ·
    salt and pepper, to taste

How to Make Pennsyvania Dutch Potato Soup


  1. Bring potatoes, onion, water and salt to a boil in a large pan. Reduce to a simmer and cook for 10 minutes. Add celery and carrot.
  2. Stir in milk and return to simmer. Cook until heated through.
  3. Just before serving, stir in butter, eggs, and parsley. Season with salt and pepper, as needed.

Printable Recipe Card

About Pennsyvania Dutch Potato Soup

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: Dutch

Show 2 Comments & Reviews

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