Potato Soup

by Molly Dittmann
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I walked back in the kitchen after this soup had been simmering for an hour and it smelled just like a cozy Autumn day at home. This recipe for potato soup simple and delicious. As the original recipe states, it is especially good for people who grow their own vegetables.

I opted to use chicken broth with no added salt. Unsalted broth allowed me to have a little more control over the amount of salt in the final product. I also added about 4 cups of cubed potatoes instead of the 3 cups the recipe calls for (I accidentally peeled too many potatoes).

My dad always stored leftover soup in quart size mason jars. Leftover soup tends to thicken, so be sure to have some extra chicken broth on hand to thin it to your desired consistency.

Potato Soup

Nutrition facts: 200 calories 20 grams fat


  • 2 tablespoons butter
  • ½ cup chopped onion
  • ½ cup finely chopped carrots
  • 1 cup finely chopped celery
  • 3 cups cubed potatoes (peeled)
  • 2 tablespoons parsley
  • 10 ½ ounce chicken broth
  • ¾ teaspoon salt
  • 1/8 teaspoon pepper
  • 3 ½ cup milk
  • ¼ cup flour
  • ½ cup milk


  1. Heat butter in kettle and sauté onion until tender – about 5 minutes.
  2. Add carrots, celery, potatoes parsley, broth, salt, and pepper. Cover and simmer until the vegetables are tender – about 20 minutes.
  3. Reduce heat. Add 3 ½ cups milk. Heat the soup until the milk is scalded only (about 180°, it should not boil).
  4. Blend flour with ½ cup milk and add it into soup, stirring well. Cook until soup is bubbly and slightly thickened.

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