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Potato Soup X

Potato Soup X

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Wendy

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
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Reviews

CHERYL BIDWELL
30

CHERYL BIDWELL

11/12/2003

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

Sharon
24

Sharon

11/14/2007

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

12/16/2007

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

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