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Ultimate Potato Soup

Ultimate Potato Soup

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
THUMPER74137

THUMPER74137

This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary. For less creamy and lower fat, use whole milk instead of half-and-half -- still tastes great!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
  2. Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.
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Reviews

Laura
128

Laura

2/2/2010

Absolutely delicious, the first time I made it exactly by the recipe and it was great. Now, I use skim milk instead of half and half, and puree about half of it when it's finished cooking to thicken it up. It's just as good to us.

Cjack1974
112

Cjack1974

1/13/2008

Incredible soup! My husband is a vegetarian, so I substituted vegetable stock (Wolfgang Puck brand) for the chicken broth and used vegetable bullion cubes. I actually ended up using 1 ½ 32 oz. boxes of the vegetable stock (48 oz. total), which is a bit more than the recipe calls for, and the soup still came out with a great creamy consistency – not too thick and not too thin. Some enhancements I made to the recipe in addition to making it veggie-friendly were to add an extra ¾ C. diced potatoes, 1 can of corn, 3 cloves garlic, some shredded carrot, & substituted a large leek for the onion, which were all great flavor compliments to the potato. I sautéed the celery, shredded carrot, pressed garlic, and the diced leek in a saucepan with some olive oil before adding it to the boiling potato / broth mixture, then followed the recipe from there, adding the canned corn at the end. I served the soup with a nice green salad and a French baguette. What a wonderful meal for a cozy night in with my family. Note: This would be AMAZING with some dungeness crab meat added - YUM!

Scotdog
79

Scotdog

12/15/2007

It's cold & windy today, perfect for a delicous soup! I like carrots in my potato soup so I left out the celery. Used whole milk. Added lots of garlic. Only used 1 can of chicken broth & no bouillon (family doesn't care for salt very much). It's perfect!

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