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Ma Bears Potato Soup


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  • Small onion diced
  • Salt
  • Pepper
  • Garlic powder
  • Paprika
  • Parsley flakes
  • 8 med potatoes peeled and chopped
  • 1 can of evaporated milk
  • Flour


Level of difficulty Average
Cost Average budget


Step 1

Add 6 cups of water to a large pot
Add diced onion, and a few shakes of salt, pepper, garlic powder, paprika, & parsley.
put on med. Heat

Step 2

Add diced potatoes & bring to a gentle boil until potatoes are tender enough to break with a fork.
Add 2 tbsp of butter & evaporated milk turn down temp to just a simmer.

Step 3

Take a 1/2 cup warm water ( not hot) & add
1 1/2-2 tbsp of flour to cup of warm water & mix thoroughly as if making gravely.
Add to soup stirring constantly until desired thickness is reached.

Step 4

Remove from heat, taste. Add more spices if needed.

Add cooked chunked hot Italian sausage.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

Review this recipe

My Favorite Potato Soup Potato chowder