Exact Potato Soup Recipe

Potato SoupAlmost four years ago, I posted one of my “mom’s recipes” for cream of potato soup. This references the fact that my mother didn’t use recipes. So whenever I would ask her how to make something she would only be able to give the most vague recipe. But over the past year, I have worked out an exact recipe that I would like to share with you all. Now I don’t know how good it is. I love it, but I grew up eating it. My mother was an excellent cook, though; so I think you can depend upon it.

The great thing about it is that it isn’t a terribly rich cream soup—just enough. And it isn’t complicated. You don’t even have to make a roux. It is basically cutting vegetables and putting them in a pot.


6 cups potatoes chopped
2 cups carrots chopped
2 cups onion chopped
10 cups water
2 cloves garlic diced
2 tsp pepper
1-2 tsp salt
1 cup elbow macaroni
1 cube butter
1.5 cups milk


Chop the potatoes into roughly half inch cubes. Chop the carrots into quarter inch cylinders. Chop the onions to about a quarter to half inch. Put all of that in a large pot and add water and heat it to boil. Reduce heat. Add the garlic, salt, and pepper. Boil slowly, covered for an hour. Mix it now and then. Add macaroni. Boil for another 20 minutes. Add butter and milk. Heat for another 5 minutes and serve.

It makes quite a lot, but I couldn’t say how many servings. Frankly, I tend to over eat the stuff. But it’s great for the winter and I can eat it for days on end.

There are lots of ways that you can change the recipe. It is very easy to substitute cauliflower for some of the potatoes. But I wouldn’t go too far with that. Cauliflower has a distinctive taste that can dominate if you have too much of it in there. Generally, I think cauliflower works better with a thicker, roux based soup. You can also use chicken stock and bacon grease for flavoring. Also, you can play with the pepper. It works well to have a bit of a bite. I think 2 teaspoons of salt is about perfect; I think you’ll find that 1 is a bit bland. You can also put in whatever kind of pasta you have laying around. But if it is long, make sure you break it up. And remember that it will expand so use about half of what you think you need. Note that it’s also very cheep: maybe around $3.00 for a whole lot of soup. Enjoy!

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About Frank Moraes

Frank Moraes is a freelance writer and editor online and in print. He is educated as a scientist with a PhD in Atmospheric Physics. He has worked in climate science, remote sensing, throughout the computer industry, and as a college physics instructor. Find out more at About Frank Moraes.

6 thoughts on “Exact Potato Soup Recipe

  1. This looks like the perfect dinner meal! It’ll be on the table tonight and I bet the kids will love it too. Thanks for the recipe!

  2. I’m wondering what is the driver for the high carb count on this? I’ve seen similar recipes with corn, and not quite the same level of carbs. Is it hidden in the seasonings perhaps?

  3. Thank you for sharing this recipie, I made this tonight, and it was amazing!! I am am going to freeze the leftover miso mixture in an ice cube tray for easy measurement in the future. For soft boiled eggs place eggs in 1″ boiling water, cover and cook for 6 minutes exactly, and they come out perfectly. Thanks again!

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