Pud's Potato Soup

Pud's Potato Soup

MominPeru 0

"Delicious family favorite! The following ingredient list and directions are as they come in my Grandmother's personal recipe book. We always double the recipe!"

Ingredients 40 m {{adjustedServings}} servings 309 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 61.9g
  • 20%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1375 mg
  • 55%

Based on a 2,000 calorie diet

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  1. Combine the potatoes, carrot, celery, onion, and salt in a 2-quart pot; pour enough water over the potato mixture to just cover. Bring the water to a boil, and cook until the potatoes are soft but not mushy, about 25 minutes. Drain about 1/4 of the remaining water from the mixture, taking care to not lose any of the vegetables. Stir the milk into the vegetable mixture with the basil, dill, and butter. Season with salt and black pepper to serve.
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Reviews 11

  1. 12 Ratings

Kitchenista Jane

Great flavor in this very easy to follow simple potato soup. I love the dill mixed with the basil. Very light taste. I did not add the butter, did not think it was necessary, and I added a bit more celery because I love celery - leaves and all. Very tasty for a chilly day meal!


Very easy and good! My family loved it! I did substitute chicken broth for water.


I am calling this magic soup. It uses simple and inexpensive ingredients and is very filling but is low in fat. The real magic in this soup is how such simple ingredients create such full flavors. It tastes like it took loads of ingredients and hours of work to prepare. I made it exactly as the recipe was written and I wouldn't change a thing.