New England Potato Soup Recipe -
New England Potato Soup Recipe
  • READY IN 55 mins

New England Potato Soup

Recipe by  

"Thanks to Priscilla's New England Potato Soup for the starter recipe that I tweaked. Use your imagination! Throw in what you have available! Not sure about spices, read the label on the container. If it's for soup, try it! You can easily make this vegetarian by leaving out animal-based stock and the ham. Enjoy - very delicious!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Heat butter in a saucepan over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, salt, rosemary, thyme, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until potatoes are tender, 15 to 20 minutes.
  2. Whisk flour and 1/2 cup milk together in a bowl until smooth; gradually stir into soup. Bring to a boil, stirring occasionally, until combined, 2 minutes. Stir in ham, peas, and remaining 2 cups milk; cook until heated through, about 5 minutes.
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Reviews More Reviews

Apr 11, 2014

Very nice. Easy to make. I made it using an old ham bone as the stock starter, and then followed the recipe. Nice flavors.

Sep 06, 2014

This is a great soup! I have made this several times since May 17, 2010, which is when I wrote my first review; this is one of those recipes that had all the reviews cleared out, and it was posted again as a new recipe, for some reason. This is my original review: Very good soup. I used all the spices as indicated in the recipe and thought it was flavored nicely. I used carrots instead of peas as that's what I had on hand. Only other change was I had a ham bone and made my own stock instead of using chicken broth. You can add as much broth, flour or milk as you want to create the consistency you like your soup to be.


8 Ratings

Mar 26, 2015

Thumbs up all around the table, including my two year old grandson.

Jan 06, 2015

We really liked this recipe and I made it as listed, however I had only had fat free milk on hand. I added 8 oz of velveeta cheese giving it a richness it was missing. I didn't peel the potatoes. My husband loved it. We'll probably use up the rest of the New year's ham making this again.

Jan 27, 2014

This a very good soup. Made it just as it said and the whole family loved it!

Apr 21, 2013

Easy recipe to put together and delicious to boot. I made this as written in the morning, cooled it and reheated it for dinner. The ham and peas were a nice addition to potato soup. My family really enjoyed it, but thought it needed a little more pepper or some red pepper flakes for added flavor. I tried it before adding ½ TB of red flakes and I have to agree with the guys. I did enjoy it better after adding those and heating for about 20 minutes to incorporate the extra pepper flavor. I served this with traditional San Francisco Sourdough Bread that we brought home from our vacation. Dinner was a hit!


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  • Calories
  • 267 kcal
  • 13%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 995 mg
  • 40%

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

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Swedish Mama
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