Easy Homemade Potato Soup for a Crowd (Feeds 20+)
Homemade Potato Soup (For a Crowd!)
When you’re feeding a large family, hosting guests, or simply want leftovers for busy days, this easy homemade potato soup for a crowd is hard to beat. Made with simple pantry ingredients, it’s creamy, comforting, and comes together in one big pot. We often make a full batch here on the homestead because it reheats beautifully and tastes even better the next day.
This recipe is featured in my book, Seed to Plate: A Homesteading Gardening Guide & Cookbook.
This recipe feeds approximately 20–25 people, depending on portion sizes and whether you’re serving other dishes alongside it. If you need potato soup for 50 people, simply double the recipe. It’s easy to scale up and works wonderfully for church suppers, family reunions, graduation parties, funeral luncheons, and other large gatherings.
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.
Glass Jars: I like to reuse canning jars or jars from spaghetti sauce, mayo, etc. Just be sure to save the lids, too!
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
Large stock pot (for a full batch) — or cut the recipe in half for a smaller crowd
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.
Recipe
Ingredients
- 20 Pounds Potatoes
- 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 of your choice
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
Here’s my recommendation for my Immersion Blender. If you purchase through this link it helps support my website & my efforts without changing your cost at all! Win Win!
Why You’ll Love This Potato Soup
- Feeds a crowd
- Budget-friendly ingredients
- Great for large families
- Freezes well
- Perfect for potlucks and church suppers
How Many Does This Feed?
If it serves 20+ people, say so clearly.
Can You Freeze Potato Soup?
You already mention it freezes well.
Turn it into a heading.
Answer:
- Cool completely.
- Freeze in portions.
- Thaw overnight.
- Reheat gently.
What to Serve with Potato Soup
Ideas:
Can I Double This Potato Soup Recipe?
Yes! This large batch potato soup doubles beautifully. Use a very large stockpot and stir frequently as it cooks. It’s one of my favorite meals to make for feeding a crowd because the ingredients are simple and affordable.
Love feeding your family from scratch?
If you enjoy practical recipes like this one, you’ll find dozens more inside Seed to Plate: A Homesteading Gardening Guide & Cookbook, along with Midwest gardening advice, preserving tips, and from-scratch meals designed for real family life.
