Recipe by Swedish Mama
"Thanks to Priscilla's New England Potato Soup for the starter recipe that I tweaked. Use your imagination! Throw in what you have available! Not sure about spices, read the label on the container. If it's for soup, try it! You can easily make this vegetarian by leaving out animal-based stock and the ham. Enjoy - very delicious!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
celery rib, thinly sliced
2 (14.5 ounce) cans
red potatoes, peeled and cubed
dried rosemary, crushed
ground black pepper
1 1/2 cups
cubed fully-cooked ham
This is a great soup! I have made this several times since May 17, 2010, which is when I wrote my first review; this is one of those recipes that had all the reviews cleared out, and it was posted again as a new recipe, for some reason. This is my original review: Very good soup. I used all the spices as indicated in the recipe and thought it was flavored nicely. I used carrots instead of peas as that's what I had on hand. Only other change was I had a ham bone and made my own stock instead of using chicken broth. You can add as much broth, flour or milk as you want to create the consistency you like your soup to be.
Very nice. Easy to make. I made it using an old ham bone as the stock starter, and then followed the recipe. Nice flavors.
Thumbs up all around the table, including my two year old grandson.
We really liked this recipe and I made it as listed, however I had only had fat free milk on hand. I added 8 oz of velveeta cheese giving it a richness it was missing. I didn't peel the potatoes. My husband loved it. We'll probably use up the rest of the New year's ham making this again.
This a very good soup. Made it just as it said and the whole family loved it!
Easy recipe to put together and delicious to boot. I made this as written in the morning, cooled it and reheated it for dinner. The ham and peas were a nice addition to potato soup. My family really enjoyed it, but thought it needed a little more pepper or some red pepper flakes for added flavor. I tried it before adding ½ TB of red flakes and I have to agree with the guys. I did enjoy it better after adding those and heating for about 20 minutes to incorporate the extra pepper flavor. I served this with traditional San Francisco Sourdough Bread that we brought home from our vacation. Dinner was a hit!
* Percent Daily Values are based on a 2,000 calorie diet.
New England Potato Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 87
See how to make this hearty and satisfying soup.
Here’s a hearty comfort-food classic to warm you up on cold winter days.
See how to make one of our most popular soup recipes.