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potato soup for a crowd

Potato Soup for a Crowd

A hearty, homemade potato soup made with garden vegetables and rich broth. Perfect for feeding a crowd! This is how we cook on our homestead: use what you have and adjust as you go.
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Ingredients Method Notes

Ingredients
  

  • Ingredients
  • Approximately 20 pounds potatoes peeled if desired and chopped
  • 7 carrots chopped
  • 6 onions chopped
  • 5 garlic cloves minced
  • 5 celery ribs chopped
  • Lard butter, or cooking oil, for sautéing
  • Approximately 6 quarts homemade chicken or vegetable broth plus more as needed
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • Shredded cheese optional

Method
 

  1. Instructions
  2. Wash and chop the potatoes, carrots, onions, garlic, and celery. Peel the potatoes if desired.
  3. In a very large stockpot, heat a little lard, butter, or cooking oil over medium heat.
  4. Add the onions and garlic and sauté until fragrant and beginning to soften.
  5. Stir in the paprika and chili powder, allowing the seasonings to warm briefly.
  6. Add the potatoes, carrots, celery, and approximately 6 quarts of broth. Add additional broth as needed to accommodate the vegetables and reach your preferred consistency.
  7. Bring to a simmer and cook for approximately 1 hour, or until the vegetables are tender. Stir occasionally.
  8. Use an immersion blender to blend some or all of the soup, depending on how creamy or chunky you like it.
  9. Season with salt and black pepper to taste. Add more broth if the soup is too thick.
  10. Stir in shredded cheese if desired, or serve it as a topping.
  11. Serve warm and enjoy!

Notes

Notes
All ingredient quantities are approximate. Adjust the vegetables, broth, and seasonings to suit your taste and the size of your pot.
This is a very large batch intended to feed a crowd, approximately 20–25 servings depending on portion size.
For a smaller batch, reduce the ingredients proportionally and adjust the broth as needed.
Leftovers should be cooled promptly in shallow containers and refrigerated or frozen. Potato texture may change after freezing.
This is not a tested shelf-stable canning recipe.
Full recipe and homesteading tips: https://foodprood.com/recipes/potato-soup-for-a-crowd/
Old Fashioned Ways in a Modern World - Food Prood - Laura Lawrence
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