Tracey And John'S Homemade Potato Soup
A hearty and creamy potato soup with carrots, celery, and onions, perfect for cold days and loved by family and friends alike.
Ingredients
Instructions
- Place a large stockpot on the stove.
- Slowly heat the milk, water, sour cream, and butter in the stockpot.
- Peel and wash the potatoes, then cut them into 1-inch cubes.
- Dice the carrots, onions, and celery.
- Sprinkle the chives into the mixture.
- Add the potatoes, carrots, onions, and celery to the stockpot.
- Season with salt and pepper to taste.
- Let the soup cook for about 2 hours or until all ingredients are tender.
- Serve hot on a cold day for a comforting meal.
Tips & Substitutions
For a smoother soup, blend it with an immersion blender before serving. You can substitute Greek yogurt for sour cream for a tangy flavor. If you're short on time, consider using pre-diced frozen vegetables. Fresh herbs like thyme or parsley can also enhance the flavor. Adjust the thickness by adding more water or milk to achieve your desired consistency.
Serving Suggestions
Serve this hearty potato soup with crusty bread or a side salad for a complete meal. A dollop of sour cream or a sprinkle of fresh herbs on top can elevate the presentation. It pairs beautifully with a Gin Fizz for a refreshing drink option. For a more filling meal, consider adding a side of Holiday Sweet Potatoes Southern Style.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much in the fridge, add a splash of milk or water while reheating to restore its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Tracey And John'S Homemade Potato Soup contains roughly 1478 calories, with 22g protein, 174g carbohydrates, and 79g fat. It is an excellent source of vitamin C (141% of the Daily Value), vitamin A (81% of the Daily Value), and iron (56% of the Daily Value). Note that it is relatively high in sodium, at 1332mg per serving (58% 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 use different vegetables in this soup?
Absolutely! Feel free to mix in vegetables like green beans, corn, or peas. Just ensure they are cut into similar sizes for even cooking. Using a variety of vegetables can add color and nutrition to your soup while keeping it flavorful.
How can I make this soup vegetarian?
This recipe is already vegetarian-friendly, but ensure that you use vegetable broth instead of water for a richer flavor. The butter can be replaced with olive oil or vegan butter to accommodate vegan diets. Enjoy it as part of your vegetarian recipes collection!
Can I freeze this potato soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove, adding a little liquid if necessary.
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).