Potato Soup

This recipe group is listed in Stew, Soup, and Chili

Adjust as you like

Prep time an hour or more

Things You Need

  • A Large Pot
  • Potato cutting tools
  • Masher or electric hand mixer
Potato Soup


  • 3 or so pounds of potatos
  • 3 or so cups milk
  • 1/4 cup flour, give or take a bit
  • 1/2 t pepper, more or less depending on your taste
  • 1/4 t or so garlic powder
  • Perhaps a bit of salt or seasoning salt
  • Water to cover


  1. Peal and dice potatoes, keep in water to preserve color
  2. Drain potatoes and put in a big enough pot
  3. Add water to cover with about 1/2 inch over potatoes
  4. If adding other vegetables, add them now
  5. Boil potatoes, stiring occasionally
  6. Simmer or lightly boil potatoes
  7. Continue cooking for at least 30 minutes
  8. As you stir, the potatoes should begin breaking up
  9. Mash or mix remaining potatoes allowing some chunks
  10. If using bacon, add it now
  11. Stir in seasonings
  12. Mix a bit of milk in the flour, then stir into soup
  13. Stir the rest of the milk into the soup (if using sour cream, add it now)
  14. Continue simmering soup
  15. If using cheese, add it now, stiring to melt in and blend
  16. Serve while hot or warm

Good Optional Ingredients

Don't add them all, just pick and choose which ones you want for this batch. Try others another time.

  • 1 minced onion
  • 1 cup diced celery
  • 1 cup grated or cut cheese
  • 1 1/2 cups fresh or cooked cut broccoli (if fresh and you are using the stems, cut/dice them small)
  • 3/4 cup bacon pieces
  • 3/4 cup sour cream
  • Bread bowl for a unique presentation

If individually serving this soup in bowls, reserve a bit of the additions to sprinkle on top (a sprig of parsley, a bit of broccoli, some crumbs of bacon, some shreds of cheese, fresh ground pepper, chives), any of these could garnish the bowl of soup, or possibly on top of the large serving bowl placed on the table.

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