Potato Soup X

Potato Soup X

9 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Wendy
Recipe by  Wendy

“Here's an easy, thick potato soup. Potatoes are boiled with celery and onion and then reduced to a rich, creamy texture. I use one per cent milk, but any milk should work fine.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a large pot over high heat, combine the potatoes, celery and onion with the water and bring to a boil. Reduce heat to low and simmer for 20 minutes.
  2. Drain the water, reserving 2 cups of water in the pot. Add the milk, butter and potato flakes. Stir all together well until thickened, about 5 minutes. Season with salt and pepper to taste.

Share It

Reviews (9)

Rate This Recipe
CHERYL BIDWELL
30

CHERYL BIDWELL

Great recipe.Quick and easy but great taste. My family loved it. Even my teenagers.

Sharon
24

Sharon

This was wonderful, my husband told me it was a keeper. I made a few modifications though, I kept the peels on the potatoes, I added cubes of ham and instead of salting it I added two chicken bouillon cubes. I will make this again and again!

chafinchafin
19

chafinchafin

This is a great recipe! This is the recipe that I have been making for years. I do add a little garlic powder.

More Reviews

Similar Recipes

Old-Fashioned Potato Soup
(206)

Old-Fashioned Potato Soup

Cheesy Potato Soup II
(161)

Cheesy Potato Soup II

Potato Soup I
(25)

Potato Soup I

Cheesy Potato Soup I
(20)

Cheesy Potato Soup I

Baked Potato Soup IV
(13)

Baked Potato Soup IV

Spicy Potato Soup I
(13)

Spicy Potato Soup I

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 478 cal
  • 24%
  • Fat
  • 25.7 g
  • 40%
  • Carbs
  • 54.1 g
  • 17%
  • Protein
  • 9.8 g
  • 20%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Old-Fashioned Potato Soup

>

next recipe:

Baked Potato Soup IV