Homemade Potato Soup Recipe

4.44 from 16 votes

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

Cook Time30

Total Time50

Course: Soup

Cuisine: American

Servings:

Calories: 310kcal

Author: Keri Hix

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.

Nutrition