Go Back

Elke's Potato Soup

Soup is a comforting reminder of my childhood. This potato soup will warm up your entire family.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: potato soup, potato soup recipe
Servings: 8 servings


  • Couple tablespoon olive oil
  • 2 cups vegetable or chicken broth
  • 2 cups filtered water
  • 2 cups milk
  • 6-7 potatoes diced
  • 4-5 Medium size carrots sliced
  • 1 medium-size white onion diced
  • 2 celery stalks
  • 3 large garlic cloves
  • Salt & pepper to taste ( I used 1 teaspoon + ¼ teaspoon salt and ½ teaspoon peppeand more to season sautéing veggies.
  • ½ teaspoon garlic powder
  • fresh or dry thyme tsp of dried or tablespoon of fresh pulled off the stem
  • Cheddar cheese optional


  • In a large pot heat olive oil over medium heat.
  • Add in diced potatoes, carrots, onion and celery season with salt, pepper, and thyme and sauté for 3-4 minutes continually stirring. (this brings out the flavors of the veggies for a quick soup)
  • Add in grated or finely chopped garlic and sauté for another minute.
  • Cover veggies with water and broth, cover with a lid and simmer until veggies are tender- about 20-25 minutes. *you may need to add a little more liquid to cover veggies depending on how big your potatoes are.
  • After veggies are tender, with a pastry cutter or something similar, smash some of the potatoes leaving some big chunks.
  • Add in milk.
  • Add in about a cup of grated cheddar cheese (optional)
  • Reheat but don't bring to a boil.
  • Season with salt, pepper, garlic powder, and add more thyme if needed.
  • Optional toppings are shredded cheddar cheese, diced green onions, fresh thyme.