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Cream of Potato Soup III

Cream of Potato Soup III

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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.

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
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
10/23/2003

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

JDIGIANO
24
9/6/2003

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