This old-fashioned Homemade Potato Soup is my mom's classic recipe. Potatoes, carrots, and celery simmered together, then finished with evaporated milk for a rich, creamy base that isn't heavy. It comes together in about 40 minutes, and it's the kind of soup that turns simple pantry ingredients into a genuinely comforting meal.
There were times when money was tight, or we were just craving something warm and comforting, and mom would whip up a pot of this potato soup in no time at all.
This is my go to creamy soup, I add leftover cooked ham from thanksgiving usually. I dice it and cook it, just to crisp it up then add it to the soup at the very end. My family loves this soup and it stays in our dinner rotation, especially in the winter months. - Amber
Potato Soup with Celery and Carrots Ingredients
- Potatoes - Russet is what my mom always used, and after testing Yukon gold and red potatoes too, russet is still my go-to. It holds its shape and gives the soup the right texture.
- Carrots and Celery - My mom's classic combo. The celery brings texture and an earthy flavor, and the carrots add natural sweetness and a pop of color that makes the soup feel a little brighter.
- Onion - Cooked down with the carrots and celery, it quietly builds the savory backbone of the broth.
- Butter - The first thing to hit the pot, it softens the vegetables gently so they cook evenly instead of turning mushy.
- Chicken Broth - This is what gives the soup its body. You can swap in water if that's what you have, but the broth adds a richer flavor.
- Evaporated Milk and Milk - The evaporated milk is the secret to that creamy, comforting texture without making the soup feel heavy. Carnation and Pet are the brands my family has always used. If you don't have any, plain milk or half-and-half will still get you a good bowl of soup.
- Salt, Black Pepper, Red Pepper Flakes and Garlic Powder - I season in layers as I cook, not just at the end. It's a small habit that makes a big difference in how the finished soup tastes.
- Parsley - A sprinkle of fresh parsley at the end brightens up every bowl. Green onion makes a great topping too if that's what's in your fridge.
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.
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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!
Homemade Potato Soup FAQs
I know not everyone keeps a can of evaporated milk on hand. Regular whole milk works just fine, or try half whole milk and half half-and-half for a little extra richness.
Just a standard 12-ounce can.
Low and slow is the way to go. A saucepan over low heat, or short bursts in the microwave with a stir in between. This keeps the potatoes intact and stops the cream from curdling on you.
This is my mom's recipe, and she never added meat to it, so I've stuck with tradition too. That said, plenty of readers have stirred in leftover holiday ham and loved it. Worth a try if you've got some on hand.
How to Store Leftover Potato Soup
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.
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!
What goes well with potato soup besides crackers or bread?
Around here we love a good Butter Dip Biscuit or Pesto Parmesan Roll on the side. Honey Wheat Dinner Rolls are another favorite in our house.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.
Complete 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
Amber T., Northern Wisc. says
This is my go to creamy soup, I add leftover cooked ham from thanksgiving usually. I dice it and cook it, just to crisp it up then add it to the soup at the very end. My family loves this soup and it stays in our dinner rotation, especially in the winter months.
Chris Cunningham says
Very good soup and easy to make…love it!
Mary says
Can this be made in the crockpot?
Keri Hix says
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 says
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 says
Easy and delicious!
Wendy Frederick says
Liked it as is but later I blended it and it was even better.
Rita says
What size can of evaporated milk please? Thank you!
Keri says
12 ounce can.
Lois says
One of my favorites!
Karen says
Finally a potato soup recipe WITHOUT bacon!