My mom is the inspiration for this old-fashioned Homemade Potato Soup recipe. This comforting soup is filled with potatoes, carrots, and celery. Evaporated milk is used along with milk for a rich, creamy base.
loved this recipe, added some ham it was great!
- review from Pinterest
There were times when money was tight, or we were craving a warm and comforting meal, and mom would whip up a pot of potato soup in no time at all.
Ingredients for Potato Soup
- Dice Potatoes, Onion, Carrots and Celery
- Chicken Broth, Milk, and Evaporated Milk
- Butter
- Salt, Black Pepper, Red Pepper Flakes, and Garlic Powder
- Fresh Parsley for garnish.
More Potato Recipes
How to Make Old-Fashioned Potato Soup
Wash and peel the potatoes. Dice into bite size pieces.
Wash and slice the carrots and celery. I like to but the package of already sliced carrots.
Heat a large pot over medium heat. Add the butter. When melted, add the onions, celery, and carrots. Stir. Add the seasoning and cook for a few minutes.
Next, add the diced potatoes. You can add a bit more salt and pepper at this time if desired. Stir and cook a minute or two.
Now add the chicken broth. Bring the soup to a boil, lower heat, and simmer until the potatoes and carrots are fork tender.
Add the milk and the evaporated milk. Heat through. Sprinkle in some fresh parsley. Serve.
Serve this Homemade Potato Soup with some crackers or French bread, if desired. However, this bowl of soup filled with potatoes, carrots, and celery is a meal in itself!
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Mom tip
Try this soup the way my grandmother liked it. Prepare the potato soup without the onions. Then, add sliced or diced raw onions to your bowl and pour the hot sop over the top. Each bite you get a flavor explosion of raw onion!
Storage
Store any left over potato soup in the refrigerator in a covered container for 2 to 3 days. Warm leftovers in the microwave or on the stove top.
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Printable Recipe
Homemade Potato Soup Recipe
Ingredients
- 4 tablespoons Butter
- 1 cup Celery diced
- 1 cup Carrot sliced
- 1 cup Onion diced
- 4 cups Potatoes peeled and diced
- ¼ teaspoon Crushed Red Pepper
- ¼ teaspoon Garlic Powder
- ½ teaspoon Salt to taste
- ½ teaspoon Black Pepper to taste
- 4 cups Chicken Broth water can be used
- 1 can Evaporated Milk
- 1 cup Milk
- Parsley chopped
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots. Stir.4 tablespoons Butter, 1 cup Celery, 1 cup Onion, 1 cup Carrot
- Add the seasonings and cook for a few minutes.¼ teaspoon Crushed Red Pepper, ¼ teaspoon Garlic Powder, ½ teaspoon Salt, ½ teaspoon Black Pepper
- Next, add the potatoes to the pot and stir well. Add another layer of salt and pepper if desired. Stir and cook a minute. The onions should be starting to turn translucent.4 cups Potatoes
- Add the chicken broth and bring the soup to a boil. Reduce the heat and cook until potatoes and carrots are fork tender.4 cups Chicken Broth
- Once the potatoes and carrots are done, add the evaporated milk and regular milk. Stir and cook until milk is heated. Sample and adjust seasoning if needed.1 can Evaporated Milk, 1 cup Milk
- Add 1 tablespoon or so of chopped parsley if you wish. Serve.Parsley
Chris Cunningham
Very good soup and easy to make…love it!
Mary
Can this be made in the crockpot?
Keri Hix
I don't see why not. I haven't tried it myself, so I wouldn't be able to give you help on how long to cook it. Let me know if you try it!
ginaJ
I made this using baby yellow and red potatoes, chopped up with skin on. Used up all the the carrots lingering in the drawer and celery. I don't like red pepper flakes, so I used 1/4 tsp smoked paprika and 1/2 tsp Italian seasoning. I subbed canned coconut milk for condensed. Love the tip about layering salt and pepper. This works well. Will definitely make again!
Jess
Easy and delicious!
Wendy Frederick
Liked it as is but later I blended it and it was even better.
Lois
One of my favorites!
Karen
Finally a potato soup recipe WITHOUT bacon!