Search thousands of recipes reviewed by home cooks like you.

Cream of Potato Soup I

Cream of Potato Soup I

Karen Wood

A favorite soup for my family and friends. Garnish with chives.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 1205 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Remove carrots and celery tops and discard. Add evaporated milk and heat through.
  3. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Debbie
26
2/18/2003

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.

LOCHER
16
12/30/2002

This is great to freeze and eat it on a rainy day.

HEXTHECAT
13
10/21/2003

Nice soup. As was said above, adding a little bit of flour will make creamier. As a novice, I added too much, though, and had to add some water. I wouldn't add more than 1/4 cup of flour to the puree, if that.