Cream of Potato Soup

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This Cream Of Potato Soup is a simple soup with a creamy base and packed full of potatoes; simple and delicious. This recipe is quick and easy to make, which is perfect when life is so busy.

Some of the best comfort foods are the ones with the simplest flavors and the ones you will make over and over again. That the case with this cream of potato soup, I have been making it forever.

I remember when I first got married and making this soup, Mike and I fell in love with it. And the rest is history.

The soup has chunks of potatoes and the flavor of the onion comes through nicely. Great food for a cold winter day.

Helpful Tips:

• Sautee the onions with the butter until they are tender. This will deepen the flavor of the onion and give a great taste to the soup
• Use butter for sauteeing the onions. I like to use salted butter for this soup.
• Cook the potatoes before adding them to the soup. The potatoes are best if you cook them ahead of time so that they can cool and will be easier to handle.
• This soup can be stored in the refrigerator for 3 to 4 days.
• The soup heats well in the microwave, but if you prefer you can heat on the stove. Heat the stove using the medium heat and stirring occasionally until the soup is heated through
• I would recommend that you don’t freeze this soup. Between the milk and the potatoes, it will not freeze well.

What are the best types of potatoes to use in potato soups?

My favorite potatoes to use in this soup are Russet potatoes. But if you prefer you can use Yukon Gold or Red potatoes.

Chunky or creamy soup?

How do you like your cream of potato soup? I like chunks of potato in my soup. If you prefer a smooth creamy soup use a potato masher or an immersible blender to puree the potatoes.

If you like to have creamy and chunky keep about 1 or 1 1/2 cups of the potatoes back and puree the rest of the potatoes. After pureeing the potatoes add the chunks and mix in.

Steps for Making Cream Of Potato Soup:

Step One:

Peel the potatoes and cut the potatoes into medium pieces. Place the potatoes in a saucepan. Cover the potatoes with cold water. Cook until tender. Drain and cool potatoes.

Step Two:

In a Dutch oven or a soup pot add the butter and chopped onion. Cook the onion over medium heat until tender.

Step Three:

Once the onions are tender add the flour and stir in until the flour is blended. Cut the potatoes into chunks.

Step Four:

Mix together the cream and milk and gradually add stirring as you add it.

Step Five:

Bring to a boil and cook for until the milk begins to thicken.

Step Six:

Add the potatoes and stir in. Add the seasoning. Remember to taste the soup as you season it. Continue to cook 10 to 10 minutes or until the desired consistency.

Here are additional soup recipes:

• Chicken Tortellini Soup
• Italian Meatball Soup
• Chicken Orzo Soup

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Cream of Potato Soup

This Cream Of Potato Soup is a simple soup with a creamy base and packed full of potatoes simple and delicious. This recipe is quick and easy to make, which is perfect when life is so busy.

5 from 1 vote

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Cream of potato soup, creamy potato soup, potato soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 5 servings

Calories: 368kcal

Author: Dawn

Ingredients

• 2 pounds potatoes
• 3 tablespoons butter
• 1 medium onion
• 3 tablespoons flour
• 3 cups 2 % milk
• 1 cup heavy cream
• 1 teaspoon salt or to taste
• 1/2 teaspoon celery salt
• 1/4 teaspoon pepper or to taste

Instructions

• Peel the potatoes and cut into medium pieces. Cover with cold water and cook over medium-high bring to a boil. Cover and continue to cook until the potatoes are tender.
• Drain the potatoes and set aside to cool.
• In a Dutch oven or soup pot add the butter and onions. Cook over medium heat until the onions are tender about 5 to 7 minutes.
• Add the flour and stir in until well blended.
• Combine the cream and milk; gradually add in stirring constantly.
• Cut the potatoes into chunks/cubes and add to the soup. If you want a creamier soup puree the potatoes or reserve about 1 1/2 cup of the potatoes to add after the pureeing some of the potatoes.
• Season with the salt, pepper, and celery salt. Cook the soup for 10 to 15 minutes or until it thickens to the desired consistency and the flavors have blended.

Notes

1. Use butter to sautee the onion.
2. Cool the potatoes after they have been cooked so they are easy to handle when cubing them.
3. Top the soup off with sliced green onions, bacon, cheddar cheese, or your favorite toppings.
4. The soup stores well in the refrigerator for 3 to 4 days.

 

 

 

 

Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 368kcal | Carbohydrates: 42.1g | Protein: 9.1g | Fat: 19g | Saturated Fat: 11.8g | Cholesterol: 63mg | Sodium: 605mg | Potassium: 882mg | Fiber: 5g | Sugar: 9.7g | Calcium: 215mg | Iron: 1mg

This recipe was originally published on November 21, 2013. It has been updated with new content and pictures on February 17, 2020.