Potato Soup


Over the holidays, Roshan was sick, Rajat had a bad cold….and we had limited groceries. I wanted to make potato soup, but the last time I made my mom’s version of this for my husband, he wasn’t a big fan. He didn’t like the large pieces of potato or the consistency. I decided I’d try it once more and tweak it some. Sorry mom, but it really was a wonderful update on her classic recipe! Husband, baby, and I all loved this. We happily at the leftovers for the next two days.


Growing up, my mom would make this for our family Sunday dinner when we were busy and had a lot going on. It felt special and nice, but didn’t take too much hands on time and everyone loved it (even my sister who hated potatoes). She would often times put all of the ingredients in the crockpot and leave it going while we were at church. Once we were home, she would finish the soup off with the cream and butter. My recipe is no cream (only milk) and about 1/2 the butter with the addition of some turmeric and carrot.

Potato Soup


  • 3 lbs yukon gold potatoes, peeled and diced into small cubes
  • water
  • 1/2 medium onion, chopped finely
  • 3 or 4 stalks of celery, diced small
  • 1 or 2 carrots, diced small
  • 1/2 cup fresh parsley, chopped finely or 1/4 cup good quality dried parsley
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric
  • about 1 cup milk
  • 4 tbsp butter
  • 1/2 lemon
  • grated cheese for serving (cheddar, Romano, or parmesan are my favs)


  1. In a large soup pot, heat 2 tbsp butter over medium heat. Add the onion, carrots, and celery. Saute for 5 minutes or so until softened.
  2. Add the potatoes, parsley, salt, pepper, and turmeric. Mix together in the pot.
  3. Add water to the pot. Enough to cover the potatoes by about 1 inch. Bring to a boil and then reduce to simmer and cover pot. Let cook for about 25 minutes or until potatoes are soft and can be easily mashed with the back of a spoon.
  4. Add milk and the rest of the butter. Taste for seasoning and adjust as needed. Cook for another 5-10 minutes to bring all the flavors together. Add more milk/water if you want your soup thinner. If you want it thicker, mash some of the potatoes in the pot.
  5. Squeeze the juice from 1/2 lemon in the soup at the end and stir.
  6. Serve with a sprinkle of grated cheese, a sprinkle of fresh parsley, and a swirl of olive oil.

2 thoughts on “Potato Soup

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