Red Potato Soup

Red Potato Soup

26

"This recipe is great for any family gatherings and if there is any left over, it tastes even better the next day."
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Ingredients

servings 200 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. In a large saucepan over high heat combine the potatoes, onion, broth, butter or margarine, celery seed, garlic powder, ground black pepper, onion powder and seasoning salt.
  2. Bring to a boil, then reduce heat to medium low. Simmer for about 15 minutes, or until potatoes are tender. Add the milk, heat through and serve.

Reviews

26
  1. 32 Ratings

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Most helpful positive review

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 u...

Most helpful critical review

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 u...

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. ...

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 thoug...

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 t...

It was watery and did not taste good to me. Doubt I will try this again. Perhaps less celery seed?

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 lik...

I think there are some typos on this recipe. It says 1 (49.5 fluid ounce) can of broth - I think that was supposed to be 1 (14.9oz) can. Also, 2 tablespoons of celery seed was a bit too much f...