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Potato Soup

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: American
Servings: 4
Author: Cook This Again, Mom!


  • 4 tablespoons Butter
  • 2 stalks Celery sliced
  • 1 1/2 cups sliced Carrot
  • 1 onion diced
  • 1/4 teaspoon Crushed Red Pepper
  • 1/4 teaspoon Garlic Powder
  • Salt and Pepper
  • 5 - 6 Potatoes peeled and diced
  • 4 cups Chicken Broth water can be used
  • 1 can Evaporated Milk
  • 1 cup whole Milk
  • Parsley if desired


  • Melt the butter in a large pot and add the crushed red pepper, stir for a moment. Add the onion, celery, carrot, garlic powder, and salt & pepper.
  • While the onion mixture is cooking, peel and dice the potatoes. You should have 4 - 5 cups of diced potato. Add the potatoes to the pot and stir well. You can add more salt & pepper at this point.
  • Add the chicken broth and bring to a boil. Reduce heat and cook until potatoes and carrots are fork tender.
  • Once the potatoes and carrots are done, add the evaporated and whole milk. Stir and cook until milk is heated. Add 1 tablespoon or so of parsley if you wish. Serve.