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Plain Potato Soup


"Very basic, very simple soup. Potatoes are boiled, then mashed. Evaporated milk is blended in and some salt and white pepper is used to season the soup. Serve hot, or you can reheat in a microwave or double boiler."
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40 m servings 519 cals
Original recipe yields 4 servings


  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 56.2g
  • 18%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  1. Place the potatoes in a large pot over high heat. Add water to cover, about 1 inch over the potatoes. Boil for about 10 to 15 minutes, or until potatoes are tender. Do not drain.
  2. Reduce heat to low and pour in the evaporated milk and the butter. Mash the potatoes in the pot with a potato masher. Season with salt and white pepper to taste.

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Read all reviews 35
  1. 43 Ratings

Most helpful positive review

this is a great recipe. the only thing i changed was i used 12oz heavy whipping cream and 12oz 2% milk. and i add chuncks of potato. a great base to start with and add new items everytime for...

Most helpful critical review

I make this often for my family and they love it Problem is a few things. 1. I have to add double the potatoes and 1 1/2 evaporated milk instead to even have enough for 4 people. 2 The amount o...

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Least positive

this is a great recipe. the only thing i changed was i used 12oz heavy whipping cream and 12oz 2% milk. and i add chuncks of potato. a great base to start with and add new items everytime for...

I make this same soup but don't cover the potatoes and add a sliced onion, cook them 30 min or so without a cover (most of the water will evaporate) Mash the mixture up slightly with a potato ma...

I was looking to see if they had this recipe as it is basically the way I have been making it for years. This is a great basic recipe and you cannot beat real boiled potatos for soup.(The flake...

This soup is so tasty. I made the following changes: I used chicken broth to cover potatoes instead of water, I added a chopped sweet onion, and I only used one can of evaporated milk. I also to...

I used chicken broth instead of water and just one can of evaporated milk. I sprinkled some cheddar cheese on top when it was served. I would make it again.

I made this on a cold day and it was perfect! It is very good potato soup!

This soup is surprisingly delicious for so few ingredients. It thickens up considerably, so don't be tempted to add more potato. I used my immersion blender to make it really smooth. Served with...

All 5 of us gave this a thumbs up, including a very picky 7 yr old! I used fat free evap milk, and it was fine. For fun, I added a "toppings buffet" that included low sodium crumbled bacon, low ...

Great versatile recipe. I left out the butter to cut calories and added some veggie bouillon and I'm happy to say it was potato-y and delicious. Also a very good recipe to use up other leftover...