New England Potatoe Soup is a simple, creamy vegetable soup built around one of the region’s most dependable pantry staples: potatoes. Potato soups have long suited New England cooking, where hearty root vegetables and uncomplicated preparations make satisfying meals during cool weather. This handwritten version combines potatoes with onion and celery, then adds parsley, dillweed, nutmeg, and milk for a gently seasoned, creamy finish. Part of the cooked vegetables are puréed while the remainder stay intact, giving the soup both body and texture without relying on heavy cream. A final dollop of plain yogurt adds a pleasant tang and creamy contrast. Economical, warming, and straightforward, it is an excellent example of practical home-style comfort food.
Ingredients
- 3 potatoes (medium, scrubbed and diced)
- 1 onion (medium, chopped)
- 1 cup celery (diced )
- 2 cups vegetable stock (or water)
- 2 tbsp parsley (chopped )
- 2 cups milk
- ⅛ tsp ground nutmeg
- 1 tsp dried dillweed
- ¼ cup plain yogurt (plus additional yogurt for serving if desired)
Instructions
Step 1: Combine the Vegetables
- Place the diced potatoes, chopped onion, diced celery, and water or vegetable stock in a large saucepan.
Step 2: Cook Until Tender
- Cover the saucepan and bring the mixture to a simmer.
- Cook for about 20 minutes, or until the potatoes and vegetables are tender.
Step 3: Purée Half the Soup
- Transfer half of the potato mixture, the parsley, and some of the potato cooking liquid to a blender.
- Purée until smooth.
Step 4: Return to the Saucepan
- Pour the puréed mixture back into the saucepan with the remaining vegetables.
Step 5: Add Milk and Seasonings
- Stir in the milk, nutmeg, and dried dillweed.
Step 6: Heat the Soup
- Heat gently, stirring occasionally, until thoroughly hot.
- Do not allow the soup to boil vigorously after adding the milk.
Step 7: Serve
- Pour the hot soup into heated bowls.
- Add a dollop of plain yogurt to each serving.
Tips
- Use vegetable stock instead of water for a deeper, more savory flavor.
- For a chunkier soup, blend slightly less than half of the cooked potato mixture.
- For an especially smooth soup, blend a larger portion of the vegetables.
- Heat the soup gently after adding the milk to help prevent scorching or curdling.
- Whole milk produces a richer soup, while 2% milk gives a slightly lighter result.
- Add a little extra dill or fresh parsley immediately before serving for a brighter herbal flavor.
- For additional richness, stir in a small pat of butter just before serving.
- Add freshly ground black pepper at the table if you prefer a stronger savory finish.
- The soup thickens as it stands; add a splash of milk when reheating if necessary.
- Serve with crusty bread or homemade rolls for a simple cold-weather lunch.
Nutrition
Calories: 171kcalCarbohydrates: 31gProtein: 7gFat: 3.2gSaturated Fat: 1.8gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.8gCholesterol: 10mgSodium: 82mgPotassium: 760mgFiber: 3.3gSugar: 8gVitamin A: 350IUVitamin C: 25mgCalcium: 175mgIron: 1.4mg