Peggy'S Potato Soup
A hearty, creamy potato soup with carrots, eggs, and cheddar cheese, perfect for comforting meals and suitable for all generations seeking a flavorful, satisfying dish.
Ingredients
- 4 to 5 large baking potatoes, peeled and diced ⓘ
- 1 to 1 1/2 cups baby carrots, thinly sliced ⓘ
- 1 can Swanson fat-free, 1/3 less salt chicken broth ⓘ
- 2 tablespoons minced onion ⓘ
- 2 tablespoons parsley flakes
- 3 tablespoons butter
- 3 hard-cooked eggs, diced ⓘ
- 1 can evaporated milk ⓘ
- 1/2 to 1 cup shredded Cheddar cheese
- salt and pepper to taste ⓘ
Instructions
- Place potatoes, carrots, and onion in a Dutch oven or large pan.
- Add chicken broth and enough water to just cover the potatoes.
- Bring to a boil, then simmer about 20 minutes until vegetables are tender.
- Add evaporated milk, diced hard-cooked eggs, and parsley flakes.
- Cook on medium-low heat until the soup is warmed through.
- Add butter; when melted, stir in shredded Cheddar cheese.
- Optional: Thicken with cornstarch or flour if desired.
Tips & Substitutions
For a creamier texture, you can blend part of the soup before adding the eggs and cheese. Substitute the evaporated milk with heavy cream for a richer flavor, or use a plant-based milk for a dairy-free version. Fresh herbs like dill or chives can enhance the taste, while using low-sodium broth helps control salt levels.
Serving Suggestions
Serve Peggy's Potato Soup with crusty bread or a side salad for a complete meal. Garnish with additional parsley or a sprinkle of paprika for color. This hearty soup pairs beautifully with American recipes like Chicken Crescents(Very Good) or a light side of steamed vegetables.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Peggy'S Potato Soup contains roughly 1386 calories, with 9g protein, 86g carbohydrates, and 113g fat. It is an excellent source of vitamin A (96% of the Daily Value), iron (33% of the Daily Value), and calcium (33% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 929mg per serving (40% 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 soup ahead of time?
Yes, Peggy's Potato Soup can be made ahead and stored in the refrigerator. The flavors often improve after sitting for a day. Just remember to reheat gently to preserve the texture.
Can I freeze the soup?
While you can freeze the soup, the texture may change due to the dairy. If you plan to freeze it, consider omitting the evaporated milk and cheese, then adding them back when reheating for a fresher taste.
What can I add for extra protein?
For an extra protein boost, consider adding shredded cooked chicken or diced ham to the soup. These additions complement the flavors well and make the dish even heartier.
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).