How do you even make potato soup?!
Maybe some of you don’t know. One of my friends definitely doesn’t know, since she asked me that the other day. It doesn’t come in a can. Or one of those weird sippable cups. Or at least, it shouldn’t!
Soup is one of the easiest foods to make—especially this one-pot healthy loaded potato soup recipe! And how can you not want to make a soup that looks this pretty.
It all starts with Russet potatoes. Very large potatoes. Like, potatoes the size of your head. That’s all I could find at Costco. Are you surprised? Because I’m not. If you can’t find potatoes the size of your head, it’s okay, because I measured out how many cups you need for this recipe. 14 cups. 14 CUPS.
That’s a lot of potatoes. A lot of peeling, and a lot of chopping. That’s probably the hardest this recipe will get for you.
Then, you just need to chop up some carrots, green onions, celery, and an onion. Mix it in a pot with chicken broth, parsley, salt and butter. Oh—and a ham bone, if you have one!
Not gonna lie…cooking with a ham bone is kinda weird. First timer over here. But it helps get your ham flavor in your soup. Especially when you’re using chicken broth. Some people are legit and make their own ham bone broth, and then use that broth in their potato soup.
But I’ve got other shit I’d rather do, so I’m giving you the short cut that still keeps it homemade and healthy. I modified this recipe from my Grandpa’s old recipe. No idea where it came from, but he used chicken bullion cubes in it. Have you ever read the ingredients list on those things? I think there are at least 50. A good organic chicken broth has far less, which includes a combination of veggies and spices along with chicken stock.
I also discovered that evaporated milk is not really all that bad. But in the past, I’ve used almond milk for crockpot potato soup. You could try that as an alternative, if you choose!
- 14 cups diced potatoes, about 3 large russet potatoes
- 3 carrots, diced
- 2 stalks celery, diced
- 2 cups diced onion
- 2 green onions, white part diced (greens can be used for garnish)
- Ham bone (optional)
- 1 tablespoon parsley
- ⅓ cup butter
- 5 cups chicken broth
- 1 teaspoon salt
- Pepper, to taste
- 8 oz ham, diced
- 1 cup frozen corn
- 12 oz evaporated milk
- Prepare all veggies as directed in ingredients list, and add to a big pot. If using a ham bone, add that before the veggies.
- Add parsley, butter, chicken broth, salt and pepper.
- Place over high heat, and bring to a boil. Stir, then reduce heat to low and simmer for two hours. Stir occasionally to prevent potatoes from sticking to the bottom.
- After two hours, pour in ham, corn and evaporated milk. Stir well, and simmer additional 30 minutes.