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Cream of Potato Soup III

Cream of Potato Soup III

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Diane

Diane

This is the quickest cream of potato soup you will ever make. Just thirty minutes from peeling the potatoes to serving the soup. My family loves it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. In a large pot over high heat, boil the potatoes in the broth for 15 minutes, or until potatoes are tender. Carefully separate the potatoes from the broth and transfer to a blender or food processor.
  2. Add 3/4 cup of the broth to the potatoes and puree for 5 seconds or more depending on how smooth you want the soup to be. Add remaining broth and set aside.
  3. Melt the butter in a large saucepan over medium heat. Add the salt, ground black pepper, onion and dill weed to the butter, stir and saute for 2 minutes. Sprinkle with the flour and stir well.
  4. Pour in the milk and heat until the mixture starts to thicken, about 1 to 2 minutes. Stir in the pureed potato mixture. Allow to heat through and serve.
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Reviews

BlackFox
26

BlackFox

10/1/2002

Very quick and easy to make. Texture is excellent, could use extra flavor. Perhaps use bacon grease instead of butter. Overall an excellent recipie.

DEBBIE WHITTIKER
26

DEBBIE WHITTIKER

10/23/2003

I added 1/4 c. chopped celery & 1/8 c. shredded carrots for color & flavor.

JDIGIANO
24

JDIGIANO

9/6/2003

I added chives,garlic salt and crushed bacon for added flavor.

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