Cream of Potato Soup III

Cream of Potato Soup III

17 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Diane
Recipe by  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

Adjust Servings

Original recipe yields 4 servings

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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 (17)

Rate This Recipe
BlackFox
26

BlackFox

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
24

DEBBIE WHITTIKER

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

JDIGIANO
23

JDIGIANO

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

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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Slow Cooker Cream of Potato Soup