My Moms Potato Soup
Creamy and comforting potato soup with a hint of sweetness from condensed milk, perfect for a cozy family meal or cold days.
Ingredients
Instructions
- In a 4-quart pot, cover diced potatoes and chopped onion with water and add salt. Bring to a boil.
- Reduce heat to medium and cook until potatoes are very soft and soupy, about 15-20 minutes.
- Remove from heat and mix the flour with water in a small bowl until smooth.
- Add the flour mixture to the pot to thicken the soup, then return to medium heat.
- Stir in margarine and canned milk, then add the rest of the milk.
- Stir frequently until the soup almost boils, but do not let it boil.
- Remove from heat and add pepper to taste.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of regular milk. You can also substitute the margarine with butter for a richer flavor. If you want to add some protein, diced ham or cooked bacon can be stirred in during the final stages of cooking. For a vegetarian option, ensure the canned milk is plant-based. If you like a bit of heat, a pinch of cayenne pepper works well.
Serving Suggestions
This potato soup is delicious served with crusty bread or a side salad for a complete meal. For added texture and flavor, consider topping each bowl with crumbled bacon, shredded cheese, or chopped green onions. It pairs beautifully with a light side like a simple green salad or even a hearty dish like Cheesy Spinach Mushroom Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stovetop over low heat, stirring frequently to prevent sticking. If the soup thickens too much, add a splash of water or milk to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of My Moms Potato Soup contains roughly 2459 calories, with 36g protein, 357g carbohydrates, and 99g fat. It is an excellent source of vitamin C (110% of the Daily Value), potassium (105% of the Daily Value), and iron (99% of the Daily Value). Note that it is relatively high in sodium, at 1474mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato soup ahead of time?
Yes, you can prepare the soup in advance. Just follow the recipe until the cooking stage, let it cool, and then store it in the refrigerator. Reheat gently when you're ready to serve. This soup will taste even better the next day as the flavors meld.
What type of potatoes work best for this soup?
Russet potatoes are ideal for this recipe due to their starchy texture, which helps create a creamy consistency. You can also use Yukon Gold potatoes for a buttery flavor. Avoid waxy potatoes like red potatoes, as they won't break down as well in the soup.
Can I freeze leftovers of this potato soup?
While you can freeze potato soup, the texture may change upon thawing due to the dairy content. If you plan to freeze it, consider omitting the milk and adding it during reheating for best results. Store in freezer-safe containers for up to 3 months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).