Harvest Potato Soup Recipes

Category Potato
End of season potato soup can be made even more tasty and hearty by the addition of additional veggies such as carrots or squash. This page contains harvest potato soup recipes.


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This soup was a big hit with the family and was a great way to use up older veggies. The carrots and squash give it a lovely golden color and a rich flavor.

Total Time: 1 hour

Yield: 8


  • 1 small onion, chopped
  • 3 carrots, cut in chunks
  • 6 Yukon gold potatoes, cut into chunks
  • 1 delicata squash, peeled and cut in chunks
  • 1 qt vegetable broth or base
  • 1 Tbsp olive oil
  • 2-3 garlic cloves, crushed or minced
  • 1 Tbsp Italian seasoning
  • salt and pepper to taste


  1. Heat oil in a heavy bottomed stockpot or pan.
  2. Cook onions until softened and just starting to brown.
  3. Add carrots, squash, potatoes, vegetable broth, and spices, adding water so everything moves freely.
  4. Bring to a boil, then turn heat to low.
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  6. Simmer until vegetables are soft, 20-30 minutes.
  7. Use an immersion blender to give the soup a creamy texture. If it is too thick, add more water, broth, or even milk to thin it out.

You could substitute or add any root vegetables to this soup. Sweet potatoes, parsnips, or any kind of squash would work great. Just make sure you have as much potato as you have other ingredients to better disguise the flavor.

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  • 9 cups water
  • 7 cups diced potatoes
  • 1 cup carrots
  • 1 cup celery
  • 1 cup (scant) onion
  • 5 chicken bouillon cubes or chicken seasoning
  • 2 cans cream of chicken soup
  • 1/2 lb. Velveeta cheese
  • salt and pepper, to taste


Cook veggies until soft. Add soups and seasonings. Bring to a boil. Simmer a little. Remove from heat. Add cheese. Cover and let set until cheese is melted.


By Robin from Washington, IA

Comment Was this helpful? 1


ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

November 3, 2010


  • 6 medium potatoes (peeled and cubed)
  • 2 carrots (diced)
  • 4 celery stalks (diced)
  • 2 qt. water
  • 1 onion (chopped)
  • 6 Tbsp. butter or margarine
  • 6 Tbsp. flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 cup milk


In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes.

Drain, reserving liquid and setting vegetables aside. In the same kettle, saute' onion in butter until soft.

Stir in flour, salt and pepper, gradually add milk, stirring constantly until thickened.

Gently add and stir in cooked vegetables.

Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

By Robin

Comment Was this helpful? Yes

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