My favorite Potato Soup recipe! Ready in just 35 minutes.
I’m from a small town in Idaho, where 4-H was a big deal. I remember pretty much all of my friends doing some sort of 4-H. We didn’t live on a farm, or have any acreage at all so large animals were out, but there were still so many things to choose from.
My parents encouraged me to join 4-H, so I had to decide on something to do. I chose cooking.
I remember getting together for our cooking group at the leader’s house. Her name was Norma. I can’t really remember who all was in my class, but I remember many of the things Norma taught us.
She taught us how to cut vegetables the correct way. She showed us how to make pudding from scratch. We made a fun fruit salad. But my favorite of all the things we made was potato soup.
For many years, I have made this potato soup recipe. It has morphed from the original recipe in my 4-H cookbook, but the spirit of the soup stays the same. This potato soup is a thinner potato soup than some, and I really like that.
You can add bacon or sausage if you want to, and it will be amazing. Or you can add in a can of clams for clam chowder. But personally I just love this potato soup exactly how it is.
We made this potato soup using potatoes that the kids and I gleaned from a local farm field. If you’d like to learn about how to glean potatoes, I wrote a post about it!
Shopping List for Potato Soup:
- Evaporated milk
- Pantry staples: Milk, flour, butter, garlic salt and pepper.
- 3 C. Potatoes, 1/2" cubes
- 1 C. Onion, diced
- 3 stalks Celery, sliced
- 3 Carrots, sliced
- 2 C. Broth, I use chicken broth
- 4 Tbsp. Butter
- 4 Tbsp. Flour
- 1 tsp. Garlic Salt
- 1/4 tsp. Pepper
- 1 12 oz. can Evaporated Milk
- 2 1/2 C. Milk
- Put all chopped vegetables into a large pot. Salt them lightly. Add broth. Add enough water to just cover the veggies (you may not need any water).
- Bring to a boil. Lower heat to simmer. Cover pot.
- While the vegetables are cooking, make a white sauce in a medium pan with a heavy bottom (to prevent scorching).
- Melt butter over low heat. Add flour, salt, and pepper, and whisk. Stir mixture until it is smooth and bubbly.
- Remove from heat. Whisk in evaporated milk and regular milk.
- Return to heat. Stir slowly until mixture comes to a boil. Allow to boil for one minute, whisking constantly.
- Check vegetables to ensure that they are fork tender (especially the potatoes). If they are, add the white sauce to the vegetables. Stir and serve.
Serving Size:6 Servings
Amount Per Serving: Calories: 269 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 37mg Sodium: 449mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 3g Sugar: 9g Sugar Alcohols: 0g Protein: 10g
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