Unbelievably Easy Potato Soup

Total Time
Prep 5 mins
Cook 25 mins

Don't let the sparse ingredient list fool you. This is a recipe that's so easy to make yet so delicious that everyone inhales it. My mother was raised on this soup and she served it often to us. My grown daughters now demand it when they are home. To this day, entering the house on a cold day and smelling this soup is the most comforting, delicious aroma imaginable. It's also non-fat if you use skim milk. (But I like half-and-half, myself!)

Ingredients Nutrition

  • 1 large potato, per person
  • 59.14 ml chopped celery, per person (include leaves)
  • 59.14 ml chopped onion, per person
  • 59.14-118.29 ml milk or 59.14-118.29 ml half-and-half or 59.14-118.29 ml cream
  • salt and pepper, to taste


  1. Peel and cube potatoes.
  2. Put in a saucepan along with the onions and celery.
  3. Add water, but don't quite cover the vegetables.
  4. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
  5. Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
  6. Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
  7. (It will take a lot of salt!).
Most Helpful

I have been wanting to make a potato soup recipe for years but never took the time to search for one. I wanted a basic recipe that sounded like the potato soups I had eaten in the past. I had a lot of potatos on hand and decided to look for a recipe to use them in. I searched for a "basic" recipe and finally found this one. If you are looking for a true potato soup this is it. I always make a large quantity of any soup I make and share it family and friends. Everyone really loved it. This would be a great base recipe for a chowder. I will definitely be making this again.

imahapigirl April 03, 2010

This has become a go-to recipe in our home with a few modifications. I use vegetable stock instead of water, add a smashed clove of garlic for each potato (you can mince it, but it cooks down so soft that it gets broken up pretty well with the potato masher), I leave out the celery (we don't like the texture and the stock has plenty of celery flavor), and top with a little grated cheddar and soy bacon bits and voila quick and delicious vegetarian baked potato soup!

acaciabrooke June 24, 2011

I loved this recipe. Like a reviewer on here before, I sauteed the onions and used carrots instead of celery (because I had them in the house). As a garnish, I added sour cream, bacon and chives. Served with a nice fresh crusty bread! It was delicious!

JordanaK January 17, 2011

Halloween Central

Eyeball Tacos, Anyone?
25+ Sweet Treats
A Tasty Snack For Your Little Goblins