Pennsylvania Dutch Potato Soup
A comforting Pennsylvania Dutch potato soup with creamy milk, fresh parsley, and optional egg, perfect for cozy meals and satisfying hearty appetites.
Ingredients
Instructions
- Chop the small onion and stem of celery.
- Peel and dice the potatoes.
- In a pot, combine potatoes, water, salt, and pepper.
- Cook for 20 minutes until potatoes are tender.
- Add 1 cup of milk to the soup.
- Mix the flour with the remaining cup of milk in a shaker or bowl.
- Add the flour-milk mixture to the soup, stirring constantly until it boils.
- Boil for 1 minute to thicken the soup.
- Stir in butter and parsley before serving.
- Add a hard-boiled egg if desired.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you’re in a pinch, you can substitute the fresh parsley with dried parsley or omit it altogether. To enhance the flavor, sauté the onion and celery in the butter before adding the potatoes. Additionally, try adding some diced carrots for extra color and sweetness, which makes this dish even more hearty.
Serving Suggestions
Serve Pennsylvania Dutch Potato Soup with crusty bread or a side of Never-Fail Corn Bread for a comforting meal. For a garnish, sprinkle some extra parsley on top or add crumbled bacon for a savory touch. This soup can also be paired with a light salad for a refreshing contrast, making it a versatile dish for any occasion.
Storage & Reheating
Store any leftover potato soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk to restore creaminess and heat gently on the stove over low heat, stirring occasionally. Avoid boiling it again to prevent the potatoes from breaking down further.
Nutrition & Diet Analysis (per serving)
Each serving of Pennsylvania Dutch Potato Soup contains roughly 1346 calories, with 27g protein, 201g carbohydrates, and 49g fat. It is an excellent source of vitamin C (88% of the Daily Value), iron (65% of the Daily Value), and protein (54% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2680mg per serving (117% 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 vegetarian?
Yes, this potato soup is already vegetarian. Just ensure that the butter used is not from animal sources, or you can substitute it with olive oil or vegan butter for a completely plant-based version.
What type of potatoes work best for this recipe?
For the best results, use a starchy potato like Russets, which will become creamy when cooked. However, Yukon Gold potatoes are also a great option, providing a slightly buttery flavor while holding their shape nicely.
Can I freeze the potato soup?
Freezing potato soup is not recommended, as potatoes can become grainy and mushy when thawed. If you want to make it ahead, consider freezing the base (potatoes, broth, and seasonings) and then adding milk and butter when reheating for better texture.
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).