Potato Soup


4.7 of 5 (16)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 165.9
  • Total Fat: 8.1 g
  • Cholesterol: 23.6 mg
  • Sodium: 823.9 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 5.0 g

View full nutritional breakdown of Potato Soup calories by ingredient
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Number of Servings: 6


    2 c chicken broth
    2 c diced potatoes
    1/2 c diced carrots
    1/2 c diced celery
    1/4 c chopped onion
    1 tsp salt
    1/4 tsp pepper

    White sauce
    1/4 c butter
    1/4 c flour
    2 c milk


Combine broth. potatoes, carrots, celery, onion, salt and pepper in large kettle. Boil until tender, not mushy. Meanwhile in a small saucepan, make white sauce by melting the butter. Add flour and stir until smooth. Slowly add milk, cook until thinkened. Add the while sauce to the vegtables that have not been drained. Heat through.

Number of Servings: 6

Recipe submitted by SparkPeople user MERT58.


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Member Ratings For This Recipe

  • This was delicious & very easy to make. My 7 yr old (picky eater) loved it.
    I will be making this again. - 2/5/14

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  • This was very good and easy to make. I used Fat Free milk, low sodium chicken broth and a light butter. I think next time I will add cauliflower. I will make this again - 5/11/13

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  • The only thing I changed was I used vegetable broth since we're vegetarians.
    My hubby was whining that this wasn't his mothers recipe. Once he tasted it he quit complaining and said this is a LOT better then his mothers.
    This soup was delicious and perfect for this cold winter day. - 1/26/13

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  • Made this last nite it was great.... - 1/4/12

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  • Best potato soup my wife ever made. Be careful about the calories everyone. The recipe calls for simply milk, which in my mind means whole milk. But the nutrition analysis is for nonfat milk. - 1/9/11

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  • I love it! I added corn. Delicious - 12/5/10

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  • This is the best potato soup I have ever made!! Thank you so much. I added a couple of tablespoons of real bacon bits to the potatoes as they cooked for awesome bacon flavor! I will be making this again and again!!! - 11/4/10

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  • Just finished eating this for lunch. YUMMY! Changed it a bit by adding 60g cheddar cheese to the white sauce, used skim milk and blended the potato mix to give a smooth thick soup!!!
    Can't wait to make again - 10/28/10

    Reply from MERTPTA (10/28/10)
    I have been making this recipe for years. I am glad you enjoyed it. The original recipe does call for cheese but my son doesn't like it,(imagine that).

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  • This soup seems very delicious, so I think I'm gonna try it out tonight. One thing though, what about the chicken broth? When you say add the vegetables to a kettle & boil, do you mean with water or with the broth? & How much is a serving?

    Thanks! - 6/19/10

    Reply from MERTPTA (6/19/10)
    You will be boiling the veggies in the broth until they are just tender. Do not let them get mushy. Divide the whole pot of soup into 6 servings so approx a cup or so I would imagine. I have been making this soup for many years and it is a family favorite.

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  • Yum - just like Mom used to make that I loved so much. I garnished it with baked bacon that I crumbled. Husband sprinkled cheddar cheese on it as a garnish also. He liked it too. Great soup! - 2/9/10

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  • I had to add a lot of seasoning to get rid of the flour taste myself. But switched the salt to season salt and added some parsley and cilantro. And then it was pretty darn good. - 1/21/10

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  • Just made the soup (minus carrots--I'm out) and I loved it!! - 1/5/09

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  • Hubby and I really enjoyed it I didnt have any celery so I skipped that part but it still was so yummy. - 11/10/08

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  • I used some mushrooms for 1/2 cup of the potatoes, added 1 cup of stock and 1 cup of water and 1 TBS of tomatoe paste, included the celery leaves in place of parsley, a bay leaf and before serving added a little bit of regular paprika. Yum Yum! - 11/2/08

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  • Hi Mary! I made your potato soup today and it really hit the spot!!!

    Kate - 11/1/08

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