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    Home » Lunch & Light Meals » Soup

    Homemade Potato Soup

    Published: Mar 16, 2020 · Modified: Jan 3, 2022 by Cook This Again Mom

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    pinterest image for 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 in a gray bowl

    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
    gray bowl of potato soup sitting next to a plate of crackers

    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
    portrait image of soup with potatoes, carrots, celery and onion

    Prepping this recipe

    Let's get ready to make soup...

    diced celery, carrots, and onion in separate piles on a wood cutting board

    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.

    potatoes, carrots, onion, celery, cooking in a stock pot

    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.

    chicken broth and potatoes and carrots cooking in a stock pot

    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.

    creamy potato soup with carrots and celery cooking in a stock pot

    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.

    homemade potato soup in a gray bowl

    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.
    4.1 from 10 votes
    Print Rate
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 310kcal
    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
    • ¼ teaspoon Crushed Red Pepper
    • ¼ 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. 
    Click here to add your own private notes.

    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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    Comments

    1. Karen

      February 05, 2021 at 11:18 am

      Finally a potato soup recipe WITHOUT bacon!

      Reply

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    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

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