Red Potato Soup

Red Potato Soup

24 Reviews 2 Pics
Lee Benson
Recipe by  Lee Benson

“This recipe is great for any family gatherings and if there is any left over, it tastes even better the next day.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. In a large saucepan over high heat combine the potatoes, onion, broth, butter or margarine, celery seed, garlic powder, ground black pepper, onion powder and seasoning salt.
  2. Bring to a boil, then reduce heat to medium low. Simmer for about 15 minutes, or until potatoes are tender. Add the milk, heat through and serve.

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Reviews (24)

Rate This Recipe
Nikki
33

Nikki

This was great! We found that the second day that there seemed to be too much milk - I suggest using about 2/3 what it calls for, otherwise it tastes simply like milk with a touch of potatos. Also, we tried it again (with less milk and added spinach and browned ground beef - very yummy!

Kay
31

Kay

I liked the idea of a chicken broth base, which I used after I boiled the potatos in regular water and drained. A combination of milk and half & half was used, and also bit of bacon grease. I used a potato masher and broke up the potatos somewhat in the soup mix. I also used fresh garlic instead of powder; about 2 cloves, added one celery stalk (diced) and 4 green onions (minus the green tops, my family doesn't like onions). I served this with bacon bits and grated cheese on top. This soup was good.

trinawittler
20

trinawittler

This was a very tasty soup. Of course using the red potatoes, the soup stayed chunky. I like my soup a bit thicker, so I would have mashed up some of the potaoes to my liking. Great flavor though. I didn't have an onion so I used onion flakes, didn't have celery seeds, but we used celery salt to our liking, and was very tasty!

More Reviews

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 24.5 g
  • 8%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

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