"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!" — Kevin Ryan
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chopped fresh parsley
1 1/2 cups
1 1/2 cups
potatoes, cut into 1/4-inch slices
1 1/2 teaspoons
dry white wine
ground cayenne pepper
chicken bouillon powder
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 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!
I thought this was a little bland. It was a lot better the next day, but will probably not make again.
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!
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 margarine. 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!
My only problem with this recipe is the over bearing taste of mustard powder.I cut it back to 1/2 tsp.on my second attempt and now I have a family favourite.
This was so good and I liked how I could hide vegetables in it. My husband hates mustard, but he even liked this. I used 2/3 cup powdered milk with 2 cups water for the milk. I also used 2 chicken bouillon cubes with 2 cups water. These changes just made it cheaper. I didn't have dry white wine. My extremely picky two year old even ate this.
Yummy comfort food. Be sure to cut your potatoes into small chunks--I recommend smaller than the 1/4 inch cubes in the recipe.
This soup is great! I have made it several times and my girls love it. I was missing the allspice & celery seed, but it was still fantastic. This recipe is a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Cream of Potato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 106
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