By Vina on October 29, 2003
Photo by Dine & Dish
Photo by Dine & Dish
"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!)"
Serving Size: 1 (495 g)
Servings Per Recipe: 1
"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."
"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!"
"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!"
"I love this recipe. It's basic, easy, tasty, and versatile. I usually cook the potatoes, celery, and onion in 1 can of chicken broth. When the ingredients become tender, I add 2 TBS. butter before adding the milk. I've made this recipe without celery and it's still good. Thanks so much for sharing! PS. You won't need as much salt if the salt is added to the water or broth while vegetables are cooking."
"Absolutely delicious! I'm not very good at cooking, so this really was the best recipe for me. Simple, and can be spiced up with substitutions or kept as is and it's still great! I didn't have any celery on hand, so I used cream of celery soup. It was so great! This was much better than anything I could have made in the microwave out of a can. Thank you for posting!"
"This is the way my mom always made potato soup and I love how wonderful it tastes with so few ingredients. The only thing I add is bacon bits. I think it's best with whole milk or half and half. Love love love this recipe....makes me feel like I'm back home eating my mom's soup!"
"Great base for a recipe. I took the advice of some of the other reviews: I added celery as well as carrots, I also through in some chicken bouillon and diced garlic. I served it with some sourdough bread and topped it with cheddar cheese and chives. Great comfort food!"
"Good basic soup. Very easy. I used Carrots because I didn't have celery; added chicken bouillon, bacon & I sauteed the onions first."
"I've made this recipe twice and its very delicious! The first time I think I added too much water and ended up removing some during the cooking. But it still had great flavor and was really tasty. The second time I prepared the recipe, I was out of onion and used onion powder and flakes instead. It wasn't bad but using real onion is definitely the way to go. I love this recipe because it's a great way to use potatoes without needing a lot of other ingredients! I like to add bacon pieces and cheddar cheese on top."
"MMMMMMMMM!!! Instead of water, I used chicken stock - and I added in a bunch of cut up carrots too... YUM!!! This is FABULOUS"
"I made this last night and it was AMAZING!! I did however add some kale, red pepper flakes, garlic, chives and a little bit of bacon!! This is a great base that you can add whatever it is that you and the fam will enjoy! Next time Im thinking of adding Italian sausage!! Thanks for posting this Vina!"
"I played around with the recipe a bit as well after reading some of the reviews. I ended up using:
4 large potatoes, about 3/4 C chopped sweet onion
3 C vegetable broth, let it simmer and then added in real bacon bits, 3 large dollops of light sour cream, most of a package of sharp cheddar cheese, and salt/pepper/garlic powder to taste.
And ohmygoodness, it is thick, and creamy, and chunky and just fantastic!!
Some of the best potato soup I've ever had, I'm a fan! :)"
"Yummy! I used chicken broth and a dash of Paul Prudhomme Vegetable Magic seasoning."
"Thanks for this recipe! I have used it several times. I boil the potatoes, then take about half of them out when par boiled. I cook the rest down and puree them with my stick blender. Then I add the par boiled potatoes and veggies back in - this way I still have some firm potatoes while the others provide a thickener."
"Love this recipe. I needed a simple way to use extra potatoes I had on hand. My kids loved it and my potato soup snob husband thought it was great! Thank you!!"
"Yummy, It was my 10 year old sons day to cook, he made this. WE ALL LOVED IT"
"I added a few things suggested by others, such as frozen broccoli, thinly sliced turkey kielbasa, and also some thinly sliced cabbage (since I had some in the fridge). After 25 minutes, I spooned out the kielbasa, put the rest in a blender and pulsed it for a second. I joined it with the kielbasa and added about 1/2 cup light sour cream, 1-1/2 tsp. salt and 1/4 tsp. pepper. My husband said, "Can you make this again?" I'll definitely keep this recipe for review again. Thanks!"
"Yum! I used this recipe as a base and added chopped broccoli, low-fat shredded cheese and 2 links of turkey kielbasa. I didn't peel the potatoes for the extra nutrition and color. I also used skim milk. So easy, so good and so healthy! Thanks Vina!"
"LOVE this! So simple and satisfying. The first time I made as written, except used some leftover vegetable broth instead of the water. The next time (the very next night!) I used water, but also added in some carrots. It was already the thickness I wanted, as I like really thick soups, so instead of milk I stirred in a little sour cream. There are endless variations for this soup, AND it's delicious as is! It's going in my Six Stars cookbook. Thank you!"
"This recipe was terrific and SO FAST. My kids loved it and it was as close to our local Wildflower Bread Company recipe as I have found. I added 1/4 cup of low fat cream cheese at the end and it really tied it together."