Creamy Potato Soup

Prep Time
Cook Time
Ready In

"It's doubtful that you'll find this in any fancy restaurants but you will find it in my kitchen."

Original recipe yields 4 servings


  • Serving Size: 1 (272.1 g)
  • Calories 536
  • Total Fat - 14.5 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 9.9 mg
  • Sodium - 678.4 mg
  • Total Carbohydrate - 88.9 g
  • Dietary Fiber - 2.4 g
  • Sugars - 15.6 g
  • Protein - 11.8 g
  • Calcium - 182.8 mg
  • Iron - 4.3 mg
  • Vitamin C - 31.6 mg
  • Thiamin - 0.6 mg

Step 1

Place potatoes, celery and onion in medium saucepan. Cover with water. Boil until potatoes are tender.

Step 2

Drain, reserving 12 ounces of the cooking water. Add evaporated milk and the water back into the pan with the potatoes, celery and onions. Heat through. Salt to taste just before serving. Salt will loose much of it's flavor when cooked with potatoes.

Step 3

If you like a thicker soup, stir in 1/4 cup instant potato flakes for thickening.

Step 4

To serve you may sprinkle with shredded cheese, bacon bits, sour cream or diced green onions.

Tips & Variations

No special items needed.



Made for a wonderful supper soup that we both enjoyed! Knowing I didn't have bacon bits snipped in tiny bits of bacon when I sautéed the onions and celery. My potatoes were needing to be used so may have had a touch more which had me simply cover them with water rather than measuring. It looked so good I couldn't bring myself to drain the water but simply went with adding the milk and stirred in potato flakes until it was nice and thick. Creamy and good a meal in itself, the half teaspoon of black pepper really adds to the soup. I suspect half and half would would equally well if one didn't have the evaporated milk. Into my cookbook with this one. Not in the restaurants you say - pity!

review by:
(6 Feb 2012)