Cream of Potato Soup I15 Reviews
“A favorite soup for my family and friends. Garnish with chives.” - by Karen Wood
Original recipe yields 8 servings
- In a stock pot, saute onion in butter until yellow and soft. Add chicken stock, carrots, celery tops and potatoes. Stir in salt and white pepper. Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
- Remove carrots and celery tops and discard. Add evaporated milk and heat through.
- Using a food processor or blender, puree soup in small batches. Return to stock pot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately. Garnish with chives and serve.
Amount Per Serving (8 total)
- 270 cal
- 10.8 g
- 32.4 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"When this was made, I substituted cream of celery soup for the celery tops, and added a delicious flavor. Very creamy. I also added 1/2 cup of cheese. This was very good...." See more"
Pat's Cream of Potato Soup
Slow Cooker Cream of Potato Soup
Just swipe to see more like this.