Homemade Potato Soup

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This Homemade Potato Soup recipe is inspired by my mom. There were times when money was tight, or we just 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.

Recipe

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5 from 1 vote

Homemade Potato Soup Recipe

This Homemade Potato Soup recipe is very similar to the classic recipe my mom used with the addition of evaporated milk for a creamy base.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Yield: 6

Author: Cook This Again, Mom!

Ingredients

• 4 tablespoons Butter
• 1 cup Celery diced
• 1 cup Carrot sliced
• 1 cup Onion diced
• 4 cups Potatoes peeled and diced
• 1/4 teaspoon Crushed Red Pepper
• 1/4 teaspoon Garlic Powder
• Salt and 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. Add the onion, celery, and carrots. Stir. Add the seasonings and cook for a minute.
• Next, add the potatoes to the pot and stir well. Add another layer of salt & pepper if desired. Stir and cook a minute. The onions should be starting to turn translucent.
• Add the chicken broth and bring the soup to a boil. Reduce the heat and cook until potatoes and carrots are fork tender.
• Once the potatoes and carrots are done, add the evaporated and milk. Stir and cook until milk is heated. Sample and adjust seasoning if needed. Add 1 tablespoon or so of chopped parsley if you wish. Serve.

Notes

4 cups of diced potatoes is about 4 to 6 potatoes. I use russet potatoes.

Using the evaporated milk creates a nice creamy base to this soup. 

Fresh parsley adds a nice touch of freshness. 

I like to add the salt and pepper in layers as I add ingredients. I find it works better then trying to adjust the seasoning only when getting ready to serve. 

310

Course: Soup

Cuisine: American

Keyword: homemade potato soup, potato, recipe, soup

Nutrition

Calories: 310kcal | Carbohydrates: 38g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 759mg | Potassium: 1098mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4104IU | Vitamin C: 43mg | Calcium: 248mg | Iron: 2mg

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