Potato Soup Recipe

5 from 2 reviews


  • 1/4 cup diced onion
  • 1/4 cup diced celery (optional)
  • 2 tablespoons bacon fat or butter
  • 3 cups water
  • 1 teaspoon salt
  • 2 cups diced potatoes (peeled or not)
  • 15 ounce can evaporated milk, or half and half (2 cups minus one ounce, or 1 7/8 cups)
  • Garnish: chopped parsley, dill, celery leaves, or paprika


  1. Heat your fat of choice over medium heat in a saucepan.
  2. Saute onion and celery about 5 minutes or until translucent.
  3. Add water, salt, and potatoes.
  4. Bring to boil then simmer uncovered until tender, and the water has reduced so that it just barely covers the potatoes, about 20 minutes total.
  5. Add milk and reheat.
  6. Serve with garnish of choice.
  7. Makes about 6 cups of soup, which will serve 2–3 people

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