Potato Soup for a Crowd
🍲 Homemade Potato Soup (For a Crowd!)
This creamy, comforting potato soup is perfect for feeding a big group — or for making once and enjoying the leftovers all week. It also freezes beautifully, so you can stash away a few jars for busy days.
This recipe comes from my book Seed to Plate – A Homesteading Gardening Guide & Cookbook
Freezer Tips
If you plan to freeze leftovers, make sure to leave head space (about 1–2 inches below the lid). This keeps jars from cracking as the soup expands while freezing.
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Glass Jars: I like to reuse canning jars or jars from spaghetti sauce, mayo, etc. Just be sure to save the lids, too!
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Plastic Containers: Never fill them all the way to the top — otherwise the lid may pop right off (trust me, I’ve learned the hard way).
Equipment You’ll Need
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Large stock pot (for a full batch) — or cut the recipe in half for a smaller crowd
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Ladle and jars/containers for storing
Why It’s Extra Nourishing
Everything in this soup is cooked in bone broth, which adds incredible flavor and extra nutrition. If you don’t know how to make your own, click HERE for my step-by-step guide.
Ingredients
- 20 Pounds Potatoes <– Learn how to Grow Your Own Potatoes in Abundance
- 7 Carrots
- 6 Onions
- 5 Garlic Cloves
- 5 Celery Ribs
- Lard/Butter/Olive Oil
- 6 Quarts Broth
- Salt
- Pepper
- 1 tablespoon Paprika
- 1 tablespoon Chili Powder
+ Cheese! <– Learn how to make your own Farmhouse Cheddar Cheese
Directions
- Dice up the potatoes, carrots, onions, garlic, and celery
- Sauté in a large stockpot the onions until fragrant in the olive oil, add in the garlic for 1 to 2 minutes.
- Sprinkle in the Paprika & Chili powder for 1 minute until scent is released
- Pour in your broth and add the remaining vegetables
- Bring to a boil and simmer for an hour, test for softness of the potatoes.
- At this point you could leave as whole pieces for a chunky soup or puree using an immersion blender for a creamy soup.
- Add in salt & pepper to taste and if you’d like add in some cheese and serve
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