Old-Fashioned Potato Soup

A simple and filling soup made from everyday pantry items.


3 tablespoons butter, divided plus additional for garnish

1 medium onion, finely chopped

1 rib celery diced fine (including some leaves if available)

6 large general purpose potatoes, peeled and diced in to 1/2 inch dice (about 2 pounds)


3 cups whole milk OR 1-1/2 cups whole milk and 1- 12 ounce can full fat evaporated milk (NOT condensed milk)

3 hard cooked eggs, peeled and roughly chopped

Salt and pepper to taste

OPTIONAL: Fresh or dried parsley for garnish

Cook the onions and celery in 1 tablespoon butter in a medium saucepan over medium heat until softened but not browned.
Add potatoes and JUST enough water to cook (just barely to the top of the potatoes). Season lightly with salt. Bring to a boil; cover and reduce heat to low. SIMMER until potatoes are tender, about 15 minutes. Watch that you do not boil too hard and cook the pan dry. Do not drain.
Add the milk, remaining 2 tablespoons butter, salt and pepper to taste. Cook over medium heat just until hot, do not boil.
Stir in the chopped eggs, serve with another pat of butter on top if desired and sprinkle of parsley and/or black pepper.
If you choose, you can use a potato

Print Friendly, PDF & Email