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Potato Soup



3 large potatoes, each cut into about 10 cubes

2 stalks celery, sliced

2 zucchini, peeled and sliced

2 parsnips, sliced

2 carrots, sliced

1 Tbsp kosher salt

This satisfying potato soup is almost a meal on its own.


  1. Place all ingredients into a 4-quart pot filled almost to the top with water.
  2. Cook, covered, over medium heat for 45 minutes.

Store potatoes in a cool, dry place for up to 2 weeks. (New potatoes should be used within 3 days of purchase.) Warm temperatures can cause a potato to sprout and shrivel. Cold is just as bad. Refrigeration will cause the starch in a potato to convert to sugar, altering its flavor as well as its color once cooked.