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Homemade Potato Soup Recipe

My hearty potato soup is very simple to make. This recipe produces about 6 servings. And it's filling enough to eat for dinner! Only 5 ingredients - 2 of which are salt and pepper. It really doesn't get any simpler than that. My family enjoys this on a cold winter's day. But if you aren't feeling well and just need something simple and filling to eat then this should satisfy your needs. The potatoes are the "meat" of this soup. The cream of celery makes it creamy, while the evaporated milk makes the soup. You can use the print button at the bottom of this post to save or print the recipe. I hope you enjoy this as much as my family and I do.

potato soup served with cornbread

Ingredients

  •    4 cups of washed, peeled, diced potatoes
  •    (2) 10.5 cans cream of celery soup
  •    12 oz. can evaporated milk
  •     salt and pepper

Garnishment or Side

  •    Cornbread if desired

Directions

  •       Boil washed, peeled, diced potatoes until soft
  •       Add a couple of shakes of salt as you stir from time to time
  •       Drain potatoes
  •    Add boiled potatoes, both cans of the cream of celery, and the evaporated milk to a stockpot
  •     Stir ingredients together
  •     Add salt and pepper for flavor as you stir from time to time
  •    Cook on medium high (7 or 8). Stir frequently while waiting for the soup start boiling
  •    When soup starts to boil, reduce heat to medium (5)
  •    Continue to stir frequently so soup doesn’t stick to pot
  •     Soup should be hot enough to eat about 15 minutes after reducing the heat

Serve

  •   Pour soup into bowl
  •  Crumble cornbread into soup or eat on the side

click the button above to print or save the recipe


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