Potato Soup

84 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Recipe by  HEDDO

“This recipe is in 'my head,' but easy to make. My family loves homemade soups of all types.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. In a medium soup pot melt butter over low heat, and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken broth. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.

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Reviews (84)

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The first time I made this for my family, my grandmother told me that I could "make potato soup" for her anytime. Coming from a 40-year experienced (and might I add excellent) cook, that is really saying something! :-) Thanks for the great recipe!



This is a great starter recipe. I put a little garlic in with the onions, then add diced raw potato, leaving some chunks larger than others. Then put the potato in the sauce pan with the onion, salt and pepper them and let it fry a little so the potatoes get a nice flavor going. Then I add chicken broth and bring to a boil til the potatoes soften.Lastly the milk or cream whichever I have on hand. I always add bacon crumbles and garnish with shredded cheddar and a glop of sour cream. The only reason I don't give this recipe 5 stars is I think it needs another seasoning but I haven't quite figured out what yet. My picky husband asks me to make this all the time, though.



Yummy way to use up mashed potatoes. I added sour cream, chives and cheddar cheese sprinkles on top. Mmmm- comfort food.

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Amount Per Serving (7 total)

  • Calories
  • 190 cal
  • 9%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 35.1 g
  • 11%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 1060 mg
  • 42%

Based on a 2,000 calorie diet



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Potato Leek Soup III


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Potato Ginger Soup