This delicious potato soup recipe is so easy to make for nights you don’t feel like cooking, and is a great backup dinner idea to keep in your cabinets. The recipe is versatile really requiring only 2 key ingredients: canned potatoes and celery soup. The 4 ingredient recipe makes it better.
- 6 cans of sliced or diced potatoes or 6 Potatoes sliced or diced
- 2 cans of Cream of Celery
- 1 cup milk
- 2 cups water
- 2 TBSP Parmesan Cheese
- Optional: 1 diced celery stalk and 1/2 diced onion
- Dump potatoes into a pot. If using canned, drain and rinse them to reduce sodium. Add celery and onion if you opted for those.
- Fill with water that barely covers the tops of the potatoes
- Boil and then simmer until potatoes are soft enough to eat. Usually about 5 to 10 minutes with canned potatoes. Can be up to an hour with fresh potatoes depending on how thick you sliced them.
- Dump some of the water so that about 2 cups of water remain with the potatoes. It doesn't have to be too exact, but if you wanted to be more exact, dump hot water into a 2 cup pyrex cup, and then dump the rest, and then re-add the 2 cups. If you do not have milk, you may want to keep 3 cups of water in there instead.
- Add the Cream of Celery Soup & Milk & 2 TBSP of Parmesan and Stir.
- Cook for 5 additional minutes.
- Top with anything you like. We like shredded cheddar, bacon bits, and parsley.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 321Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 13mgSodium 464mgCarbohydrates 53gFiber 5gSugar 7gProtein 12g
This generally calculates nutrition automagically and may therefore not be that accurate. If and when I calculate by hand for accuracy, I will leave notes here somewhere about it.
Where did I get this recipe for Potato Soup?
My mother. This is her potato soup. She uses more water and less milk than I do, and sometimes it’s better that way, but I love cream.
I’ve made this a few times with heavy whipping cream instead of milk, and while it’s frickin delicious that way, it also is a little nauseating because too much cream.
Benefits of this Recipe
- The kids love it
- Easy to make for lazy nights
- Quick to make for busy nights
- Can stock main ingredients for quite some time for a backup dinner
It’s definitely a recipe to keep in your pocket.
The primary ingredients are
- Cream of Celery Soup
You can water down the soup with water or milk or cream, or any combo of those.
You can water down the soup more than the can to can ratio because it’s just adding flavor as opposed to making up the soup.
I add parmesan cheese to help hold it together since it’s more watery than most soups.
I have, in the past based on what I got, used mozzarella and cheddar. They work fine too.
I love it with cheddar and bacon bits, but real bacon bits. The Hormel Black Label seems to be the best, but I’ll take the Great Value’s price more often than not.
Step 1 – Cook the Potatoes
Basically, place potatoes in a pot, fill with water, and cook until the potatoes are soft enough to eat.
Step 2 – Dump some of the water and replace with cream of celery soup, some milk, and some cheese.
Depending on how thick you want your soup, and strong, you want to dump water knowing you will be replacing it with milk. You want enough liquid to cover the potatoes, but not too much or you will water down the soup too much.
I generally fill up with water and dump until potatoes are 3/4 covered in water. Then add the soup and milk and parmesan. If I took out too much water for consistency, I add more water or milk at that point. It’s easier to add water than remove it.
Step 3 – cook 5 more minutes
I like to make sure soup gets mixed well and give the potatoes time to absorb some of its flavor. You can simmer longer than 5 minutes, but beware it might burn on the bottom of the pot if not mixed regularly.
That’s it. It’s that easy of a recipe. Souper Easy.
If you liked this potato soup recipe, you might like other Easy Dinner Ideas.
Potatoes are obvious carbs that interfere with low carb and keto diets. You can easily substitute potatoes with cauliflower or frozen cauliflower.
I use about 2 bags of frozen cauliflower to replace the 3 cans of potatoes.
Family Kitchen Hack
Keep a back up dinner or two handy for semi-emergencies. You never know when you may not make it to the store, or you plan a meal and forgot to buy an important ingredient. Or you thought you had a dinner planned for Thursday, but you didn’t. Now what?
So find a couple recipes where you can have the key ingredients you need to make them lurking somewhere in your pantry, preferably ingredients the kids won’t eat (as I have a kid who will use up all the tomato sauce, diced tomatoes, and crushed tomatoes).
You can keep canned potatoes and canned soup for quite some time. Aim for cans that have no indents if you plan on storing them passed their dates. Of course, if you want loaded potato soup, you’ll have to have fresh cheese and other toppings. In that case, at least in my neck of the woods, you can at the very least find something cheddar at a gas station that’s open 24 hours.