READY IN 45 mins

Potato Soup X

Read Reviews (9)

"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." — Wendy

Directions

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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 12, 2003

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

—CHERYL BIDWELL

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Most Helpful Critical Review

Dec 01, 2008

I felt the soup needed more flavor. And the consistency was more like soupy mashed potatos. It was quick to make but not my favorite potato soup.

—Wendy

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12 Ratings

Nov 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!

—Sharon

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Dec 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.

—chafinchafin

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Jan 29, 2010

This is the base of my potato soup, except I tend to make a lot more! I use real onion + onion powder. Adding a packet of country (white) gravy adds great flavor while making it thicker, and depending on how much gravy/milk & water ratio there is, sometimes I don't need teh potato flakes. Great recipe, easy and filling.

—novice_cook

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Oct 30, 2008

This was good, I took another reviewers advice and added two chicken granules in the water and also added a clove of minced garlic. Before I served, I added seasoning salt, pepper, and onion powder to taste. Another clove of minced garlic, and a handful of cheddar cheese to the pot. I had roasted garlic instant mashed potatos (Betty Crocker kind) That added great flavor to the dish also. I think this would of been bland with out all the extra seasoning, came out great though. THANKS!

—CindiZR

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Aug 18, 2011

Easiest way I've seen, to quickly make potato soup. And it's not bad.

—MDB

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Feb 19, 2013

I have been searching and searching for a poatao soup that tastes like the one a friend of mine's mother made when we were kids. We went to a one room school house and whenever Sharon's mother made potato soup, she would take me home with her for lunch and then walk back to school. This recipe is it! None of the girls had their mothers recipe and Sharon is deceased, so I never got the original recipe. I have tried many and nothing compares to hers until now. Thank you so much for a great recipe.

—mailladyrr7

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Nutrition

Calories
478 kcal
24%

Carbohydrates
54.1 g
17%

Cholesterol
71 mg
24%

Fat
25.7 g
40%

Fiber
5.9 g
24%

Protein
9.8 g
20%

Sodium
117 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Potato Soup X

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 478
Calories from Fat: 231

% Daily Value *
Total Fat 25.7g 40 %
Saturated Fat 16.2g 81 %
Cholesterol 71mg 24 %
Sodium 117mg 5 %
Potassium 1310mg 37 %
Total Carbohydrates 54.1g 17 %
Dietary Fiber 5.9g 24 %
Protein 9.8g 20 %
Sugars 8.5g
Vitamin A 22 %
Vitamin C 89 %
Calcium 26 %
Iron 19 %
Thiamin 38 %
Niacin 41 %
Vitamin B6 50 %
Magnesium 28 %
Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.