Homemade Potato Soup

My mom inspires this Homemade Potato Soup recipe. There were times when money was tight, or we were craving a warm and comforting meal, and she would whip up a pot of potato soup in no time at all.

Homemade Potato Soup recipe is one of my favorite wintertime comfort food recipes.

I remember my mom making it on cold nights when I was young. Her recipe was pretty basic. She made it with potato, carrot, celery, onion, and milk.

My grandma used to make it with a slightly different twist. She didn't cook onions in the soup, she left them raw and would put them in the bottom of the bowl, then she would pour the hot soup on top.

I liked it both ways, but for my family, I needed to jazz the recipe up.

What is different about my recipe is the addition of the chicken stock. Instead of boiling the potatoes in water, the chicken stock adds a bit more flavor.

Also, just milk can be used, but I like the addition of evaporated milk since it makes it a bit more creamy.

I have also added a touch of red pepper flakes because we like just a little bit of a kick.

Other recipes you might like...

• Cheesy Cauliflower Soup
• Super Easy Chicken Divan
• Citrus Marinated Chicken Fajitas
• Mexican Chicken Soup
• Quick Pesto Parmesan Dinner Rolls

Ingredients needed

To make homemade potato soup you will need...

• Butter
• Celery
• Carrots
• Onion
• Potatoes
• Crush Red Pepper
• Garlic Powder
• Salt and Pepper
• Chicken Broth
• Evaporated Milk
• Milk
• Parsley

Prepping this recipe

Let's get ready to make soup...

To start the homemade soup, you need to prep the veggies. I like to use equal parts of carrots, onion, and celery.

Dice up the celery, I usually cut each stalk into 3 strips and then slice. Dice the onion into small pieces. For the carrots, I like to buy the bags of already cut carrots. Or if you prefer, you can peel and slice 1 to 2 carrots.

At this point, I also peel and dice the potatoes and set them aside. Get the spices and liquids ready to use.

Directions

Here is how to make this homemade potato soup.

Melt 4 tablespoons of butter in a large pot. Lately, I have been using plant-based butter. Today I used avocado butter and it worked great!

Once the butter is melted, add the onion, celery, carrot, garlic powder, red pepper flakes, and salt & pepper.  Stir for a minute then add the diced potatoes to the soup pot and continue to stir and cook for a minute or two.

Next, add the chicken stock.

If you prefer, you can also add water at this point instead of chicken stock. Either way, you need about 4 cups. I use a 32-ounce carton of chicken stock.

Bring the potato soup to a boil and cook until the veggies are tender. It shouldn't take long, start testing after about 5-7 minutes.

You want the potatoes, carrots, and celery fork tender but not mushy.

Once the potatoes and carrots are done, add the can of evaporated milk, and milk. Taste the potato soup and adjust salt and pepper if needed. When the soup is hot it is ready.

Finish off with some fresh chopped parsley. Serve the Homemade Potato Soup with bread or crackers.

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