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“As always, one of my mother's recipes. As the title suggests, this is not a chunky potato soup, which I guess is more traditional, but I much prefer this mashed version. I use 2% milk when I make it, but mom always used whole milk or half n half, and yes it will be even more rich with either of those, but it's great with even skim milk. I am guessing a bit with some of the amounts, as I've never actually measured anything when making it, but it's a very flexible recipe. One other tip I can think of is about any leftovers - this will get really thick when it's cold, and doesn't really melt when you reheat - just thin it out with additional milk as you reheat. Hope you enjoy.”
1hr 15mins
6 bowls

Ingredients Nutrition


  1. Peel potatoes, and cut into small cubes. Place in soup pot with onions and celery - add enough water to cover everything. Bring to a boil, stirring occasionally. Cook, with lid on, until everything is tender. Drain - I usually reserve the cooking liquid in case I want to use some of it, instead of all the milk.
  2. Mash using hand mixer (you can use a potato masher if you prefer). Add the butter, and a little salt and pepper.
  3. Return to low heat, and start adding milk, about a half cup at a time, stirring well after each addition. You might not need to add all the milk, or you might need to add extra - or use the cooking liquid, to get it to the consistency you want. It all depends on the size of the potatoes you used, and personal preference.
  4. Continue to cook over low heat for about 30 minutes - adding additional milk or cooking liquid if necessary. If soup seems too thin, continue cooking, uncovered until it's how you want it.
  5. Serve hot, with crumbled bacon, grated cheese and green onion as garnishes.

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