Potato Vegetable Soup

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When the weather starts to turn cold, I love a big pot of homemade potato vegetable soup. This easy potato soup recipe is simple to make, feeds a crowd, and is budget-friendly.

Perfect for easy family dinners, meal prep, or stretching ingredients a little further during the week.

Creamy potato vegetable soup in a large red dutch oven.

I love recipes that make the most of all the in-season produce coming out of my gardens in the early fall. But even if you don’t have a garden, using in-season produce helps you to stretch your grocery budget and enjoy new flavors.

Potatoes, carrots, onions, and celery are all affordable, easy-to-find vegetables, especially during the cooler months. This hearty soup makes the most of simple ingredients, turning them into a warm, satisfying meal.

This creamy potato soup is perfect for busy weeknights, cozy weekends, or feeding a hungry crowd without breaking your budget.

Why You’ll Love This Potato Soup

Quick & Easy:
Simple ingredients and minimal prep make this a great dinner choice for busy days.
Thick & Creamy:
No need to add flour or other thickeners, simply mashing some of the potatoes creates a creamy broth.
Cozy Flavor:
A mix of veggies, garlic, and seasonings gives it that homemade, simmered all day taste.
Family Favorite:
It’s budget-friendly, filling, and a hit with both kids and adults.

Ingredients

3 tablespoons vegetable oil
2 yellow onions, diced
3 stalks of celery, diced
4 carrots, diced
6 cloves garlic, minced
8 medium russet potatoes (about 3 pounds), peeled and diced
8 cups chicken broth
2 teaspoons dried parsley
1 teaspoon pepper
2 teaspoons salt (or to taste)
1 cup milk

How To Make Potato Vegetable Soup

A red dutch oven with diced celery, carrots, and onions in it.

Seasonings sprinkled over the top of the vegetables.

Heat oil in a large pot. Add the diced onion, celery, and carrots. Season with a pinch of salt and pepper and saute until tender, about 5 minutes.

Minced garlic was added to the sauteed vegetables.

The sauteed vegetables in the Dutch oven were finished cooking.

Add the minced garlic and cook for about 30 seconds.

Diced potatoes were added to the sauteed vegetables.

Broth has been added to the pot of vegetables.

Add the potatoes and broth to the pot. Bring to a simmer. Cover and cook until the potatoes are tender, about 30 minutes.

A wooden spoon is used to lift out some of the cooked vegetables in the soup before pureeing.

Remove the soup from the heat and puree half the vegetables with an immersion blender to thicken the soup.

Homemade potato vegetable soup in a large red dutch oven.

Then stir in the milk. Taste and adjust the salt and pepper to your liking. Serve with desired toppings.

Substitutions

Chicken Stock: If you don’t have chicken stock, you can substitute vegetable stock or even homemade turkey stock.
Milk: You can use cream to make a richer broth or use half-and-half. A non-dairy substitute will also work.
Vegetable Oil: You can easily substitute vegetable oil for butter.

Topping Ideas

My favorite toppings for this soup are crumbled bacon and cheddar cheese, but there are lots of options.

Shredded cheddar cheese
Crumbled bacon
Homemade croutons
Crushed crackers
Crispy fried onions
Chopped chives
Chopped green onions

Storage Tips

Refrigerator: Let any leftover soup cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to 4-5 days.

Freezer: This potato soup freezes well, but the texture may change because of the dairy. For best results, freeze it before adding the milk. Then add the milk after reheating. To freeze, store in freezer-safe containers or freezer bags for up to 3 months.

Reheating: Warm the soup slowly on the stovetop over medium heat, stirring often until heated through. If it’s too thick, you can add a little broth or milk to loosen it up.

You can also reheat single servings in the microwave using 30-second intervals, stirring between each.

More Recipes

FAQ’s

I like to use russet potatoes in soup, but yellow potatoes are a good option too.

No, you don’t have to add milk or cream to this soup. It will slightly change the taste because the milk helps to make the broth creamy, but it’ll still taste great.

Using an immersion blender is an easy way to blend soups, but it’s not the only way. You can simply mash the potatoes with the back of a wooden spoon until the broth has thickened to your liking. Or use a food processor or blender to blend some of the soup. Just make sure to cool the soup until it’s safe to handle fist.

Potato Vegetable Soup

This easy potato soup is thick, creamy, and full of cozy flavor. Made with simple ingredients, it's a budget-friendly recipe that's perfect for feeding a crowd. Serve it with your favorite toppings for a comforting family meal on a cold day.

Prep Time 15

Cook Time 35

Total Time 50

Serving Size servings

Ingredients

3 tablespoons vegetable oil
2 yellow onions diced
3 stalks celery diced
4 carrots diced
6 cloves garlic minced
8 medium russet potatoes about 3 pounds, peeled and diced
8 cups chicken broth
2 teaspoons dried parsley
1 teaspoon pepper
2 teaspoons salt or to taste
1 cup milk

Instructions

Heat oil in a large pot. Add the diced onion, celery, and carrots. Season with a pinch of salt and pepper and saute until tender, about 5 minutes.
Add the minced garlic and cook for about 30 seconds.
Add the potatoes and broth to the pot. Bring to a simmer. Cover and cook until the potatoes are tender, about 30 minutes.
Remove the soup from the heat and puree half the vegetables with an immersion blender to thicken the soup.
Then stir in the milk. Taste and adjust the salt and pepper to your liking. Serve with desired toppings.

Notes

Topping Ideas

Shredded cheddar cheese
Crumbled bacon
Homemade croutons
Crushed crackers
Crispy fried onions
Chopped chives
Chopped green onions

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.