Dad's Potato Soup

Dad's Potato Soup

7 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
SS
Recipe by  SS

“Old family recipe. Simple ingredients, rich tasting, very filling, and a good base for additions. This is a good base to tweak. We've added garlic, or ham, a dollop of sour cream, chives -- endless possibilities.”

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 8 servings

Directions

  1. Place the potato cubes, celery, and onion into a pressure cooker and add 4 cups of water, or enough to reach the fullness mark on your cooker. (Follow manufacturer's directions for how full to fill your cooker.) Cover the cooker, seal, and bring the pressure up over medium heat. When cooker reaches full pressure, reduce heat to maintain the pressure, and pressure-cook the vegetables for 25 minutes.
  2. Allow the pressure in the cooker to subside, and release the cover on the cooker when the pressure is normal. Mix in the evaporated milk, butter, salt, and black pepper, and bring the soup to a boil over medium heat. Reduce heat to a simmer, and cook the soup to the desired thickness, 5 to 15 minutes. If you like a thicker soup, mix in mashed potato flakes to desired consistency.

Share It

Reviews (7)

Rate This Recipe
boobook
105

boobook

I don't have a pressure cooker, so I just cooked it all in a large saucepan. The amount of celery looked excessive to me, so I cut it to 2 stalks, very finely sliced, and it worked out very well. When it was cooked I took out a couple of cups of the soup and whizzed it in my blender (an old trick of mine), then returned it to the rest of the soup, and this thickened it nicely.

Grandmauri
62

Grandmauri

This is exactly the recipe my dad used to make on cold grey days! My daughter and I have enriched the taste by adding 2-4 chicken bouillion cubes to the water at the beginning......The evaporated milk is the key to this recipe, please edon't substitute with regular milk or cream, it just isn't the same.

Crystal
10

Crystal

It was very good. I added the cheese and bacon and we ate it as a meal. Even my teenager liked it.

More Reviews

Similar Recipes

Slow Cooker Potato Soup
(83)

Slow Cooker Potato Soup

Winter Leek and Potato Soup
(42)

Winter Leek and Potato Soup

German Leek and Potato Soup
(32)

German Leek and Potato Soup

Potato Soup with Fish and Cheese
(23)

Potato Soup with Fish and Cheese

Easy Cheesy Bacon Potato Soup
(15)

Easy Cheesy Bacon Potato Soup

Baked Potato Soup IV
(13)

Baked Potato Soup IV

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 39.9 g
  • 13%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Winter Leek and Potato Soup

>

next recipe:

Slow Cooker Potato Soup