"This recipe is great for any family gatherings and if there is any left over, it tastes even better the next day." — Lee Benson
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red potatoes, cubed
1 (49.5 fluid ounce) can
ground black pepper
1 1/2 teaspoons
This was great! We found that the second day that there seemed to be too much milk - I suggest using about 2/3 what it calls for, otherwise it tastes simply like milk with a touch of potatos. Also, we tried it again (with less milk and added spinach and browned ground beef - very yummy!
It was watery and did not taste good to me. Doubt I will try this again. Perhaps less celery seed?
I liked the idea of a chicken broth base, which I used after I boiled the potatos in regular water and drained. A combination of milk and half & half was used, and also bit of bacon grease. I used a potato masher and broke up the potatos somewhat in the soup mix. I also used fresh garlic instead of powder; about 2 cloves, added one celery stalk (diced) and 4 green onions (minus the green tops, my family doesn't like onions). I served this with bacon bits and grated cheese on top. This soup was good.
This was a very tasty soup. Of course using the red potatoes, the soup stayed chunky. I like my soup a bit thicker, so I would have mashed up some of the potaoes to my liking. Great flavor though. I didn't have an onion so I used onion flakes, didn't have celery seeds, but we used celery salt to our liking, and was very tasty!
Thanks a LOT for the suggestions in the reviews, everyone! First off, I used a light roux like one reviewer suggested (which completely eliminated the separation problems), used about half of the called-for celery seed and added celery of my own, and added some fresh spinach when I added the milk. Turned out great!
Unfortunately not as great as it looks in the photo, it's very milky and the reviews were right, the butter just floats on top. I'm sure with the added suggestions below it would be much better.
Added mashed red potato to the soup to make it creamy, added cubed chicken and only half the milk. Good recipe, but butter definitely separates from the cream.
This soup was all right. I was a little disappointed in it, actually, but the basic idea is a solid one that I will build upon in the future and try again. The kids liked it and my husbnad liked it well enough but had a lot of suggestions on how it could be improved. We'll have itagain, I'm sure, but with modifications.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Potato Soup
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 78
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