Best Cream of Potato Soup130 Reviews
“After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!” - by Kevin Ryan
Original recipe yields 6 servings
- In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
- Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.
Amount Per Serving (6 total)
- 252 cal
- 11.8 g
- 29.9 g
Based on a 2,000 calorie diet
Reviews (130)Rate This Recipe
"I modified this recipe quite a bit to fit with the ingredients I had on hand and to make it slightly lower in fat, but I still got superb results. I doubled the recipe, and in place of the carrots, I..." See more added one large can of corn. I used half butter and half olive oil instead of all margarine. I replaced the whole milk with skim milk and a small can of part-skim evaporated milk. I also left out the mustard powder, allspice, seasoning salt, cayenne pepper, and chicken boullion, replaced the celery seed with celery salt, and added some freshly ground pepper. One might argue that what I made is a completely different recipe, but this existing recipe made a great jumping-off point, and the resulting soup (or chowder, as I would call it) was still very flavorful. It would make a fantastic chowder to which to add haddock or another fish for a flavorful fish chowder. Another reviewer mentioned that this was a very thick soup - in doubling the recipe, I used a little less than twice the amount of flour called for, and the skim milk also thinned it a bit. I also cooked it for a little less than the recommended amount of time in order to keep the potatos firm, and didn't break them up with my spoon. Overall, a fantastic chowder!"
"This is the best potato soup recipe I have ever tasted. The combination of seasonings was just right. And lots of veggies too. Really hit the spot. Thanks Kevin!..." See more"
"This recipe was delicious and easy to throw together despite having worked an 8 hour day. It was quite tasty and had a yummy aroma while cooking. What I did differently: I used butter instead of ma..." See morergarine. I also did not use any of the following: parsley, allspice, celery seed, dried thyme, cayenee nor the chicken bullion. This is a thick soup and I'm glad I only used 2 large potatoes instead of 3. This is a great soup and I easily can see myself adding broccoli and other leftover veggies next time. It thickens up a little bit more after you put it in the fridge, if you don't like thick soup, when you reheat it, just add a scant 1/4 cup chicken stock or milk. GREAT and I look foward to making this again!"
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