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Dad's Potato Soup


"Old family recipe. Simple ingredients, rich tasting, very filling, and a good base for additions. This is a good base to tweak. We've added garlic, or ham, a dollop of sour cream, chives -- endless possibilities."
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1 h 20 m servings 295 cals
Original recipe yields 8 servings


  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 151 mg
  • 6%

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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  1. Place the potato cubes, celery, and onion into a pressure cooker and add 4 cups of water, or enough to reach the fullness mark on your cooker. (Follow manufacturer's directions for how full to fill your cooker.) Cover the cooker, seal, and bring the pressure up over medium heat. When cooker reaches full pressure, reduce heat to maintain the pressure, and pressure-cook the vegetables for 25 minutes.
  2. Allow the pressure in the cooker to subside, and release the cover on the cooker when the pressure is normal. Mix in the evaporated milk, butter, salt, and black pepper, and bring the soup to a boil over medium heat. Reduce heat to a simmer, and cook the soup to the desired thickness, 5 to 15 minutes. If you like a thicker soup, mix in mashed potato flakes to desired consistency.

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Read all reviews 19
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I don't have a pressure cooker, so I just cooked it all in a large saucepan. The amount of celery looked excessive to me, so I cut it to 2 stalks, very finely sliced, and it worked out very wel...

This is exactly the recipe my dad used to make on cold grey days! My daughter and I have enriched the taste by adding 2-4 chicken bouillion cubes to the water at the beginning......The evaporate...

I used 7 large potatoes cubed, 1T garlic, 3 stalks of celery, 1/2 cup chopped red onion & 4 cups chicken broth. Pressure cooked for 25 minutes. Once cooked, I added in a 12oz can evaporated milk...

It was very good. I added the cheese and bacon and we ate it as a meal. Even my teenager liked it.

I tripled this recipe and made it in the crockpot only because I am terrified to use my husband's pressure cooker. Instead of water, I used chicken broth. I did add a few more spices (onion powd...

Warm and Hearty. Reserved 2 cups of cooked veggies before using the emulsion blender. After creamy return chunks. Sprinkle with the fairy dust of food (bacon)

I really enjoyed this potato soup and is perfect for a beginner on a pressure cooker! Be sure to have bacon (I used real bacon bits) and cheese. My husband loved it as we'll.

This is a great soup recipe! I did add potato flakes but it didn't seem to thicken it up. That didn't matter. I didn't have celery so I substituted a little celery seed for flavor. Delicious! I ...

Very good soup and love using my pressure cooker! Added some cheese and chopped bacon when serving. GREAT flavor