Potato Soup Recipe - Allrecipes.com
Potato Soup Recipe
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Potato Soup
Have leftover mashed potatoes? Make this tasty soup! See more
  • READY IN 25 mins

Potato Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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  • PREP

    5 mins
  • COOK

    20 mins
  • READY IN

    25 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Dec 08, 2007

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!

 
Most Helpful Critical Review
Jan 25, 2011

More like bland runny mashed potaroes. Needs a bunch of dressing up.

 
Jan 26, 2009

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.

 
Jan 06, 2004

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

 
Jun 23, 2009

In its purest form, this soup is really bland, but I give it 4/5 because it is SO easy to make adjustments and add in your favorite ingredients to make amazing soup! Even though I "halved" the recipe, the only ingredient I really measured out was the butter; I eyeballed the rest of the ingredients until I got the very thick texture that I like with my soups. I melted the butter, than added the onions as prescribed, but I also added a bit of minced garlic from a jar. When everything was yellow and tender, I threw in some chopped carrots and a bit of chopped celery, then I added roughly 3 cups of leftover mashed potatoes, stirred everything around for a minute, then added less than 1/4 cup of milk. I barely used half a jar of chicken broth, but then again, I like my soups really thick! I added salt and pepper, as well as a tablespoon or so of Old Bay and the smallest dashes of basil and chili powder. When I tasted it, I was like, "Holy , this is surprisingly awesome!" So I added some leftover cooked corn I had in the fridge and a hearty helping of cheddar cheese as I turned the heat down on my stove. The end result was at least 4 servings of really delicious, hearty soup! Again, you may have to make adjustments to this recipe so it isn't "bland," but the base is a great start, and I plan on using this every time I have leftover mashed potatoes.

 
Sep 17, 2006

This was a great recipe and very simple. I actually used Potato Buds to make the mashed potatoes since I was short on time, and it came out fine. Will definitely keep handy and make again.

 
Mar 19, 2008

This was so good, we added a pound of bacon and omited the butter to fry the onions and just fried them in the bacon grease before discarding the grease. My husband decided this was the best soup he has ever had.

 
Oct 04, 2008

This is a great Recipe I made it for my family the only thing i did diffrent was instead of plain chicken broth I drained a can of Campbells Chicken noodle soup and used it it was amazing!!!!

 

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Nutrition

  • Calories
  • 190 kcal
  • 9%
  • Carbohydrates
  • 35.1 g
  • 11%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 1060 mg
  • 42%

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

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