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"A favorite soup for my family and friends. Garnish with chives." — Karen Wood
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1 onion, chopped
1/4 cup margarine
5 baking potatoes, peeled and chopped
8 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground white pepper
2 carrots, cut into 1 inch pieces
4 stalks celery tops
1 (12 fluid ounce) can evaporated milk
When this was made, I substituted cream of celery soup for the celery tops, and added a delicious flavor. Very creamy. I also added 1/2 cup of cheese. This was very good.
This was very watery and there was no thickness like a potato soup. I personally did not like it.
18 Ratings
This is great to freeze and eat it on a rainy day.
Nice soup. As was said above, adding a little bit of flour will make creamier. As a novice, I added too much, though, and had to add some water. I wouldn't add more than 1/4 cup of flour to the puree, if that.
This is a tasty soup. It was a bit on the thin side so I added some flour in the blender before pureeing. I also threw in a cup of shredded sharp cheddar cheese, which was good. I like having chunks in my potato soup so next time I think I'll puree only half the soup and maybe throw in some cooked corn and sliced celery too.
A great tasting soup. I added sweetened condensed milk and it added a unique flavor. Had friends over and they wanted the recipe.
Yummy and delicous. A tad bit too bland for my tastes, however, but hubby loved it. Next time I make it I will add a few pieces of bacon and maybe use half and half cream instead of evaporated milk to make it a bit thicker. Overall though, I would recommend this soup to any creamy soup lover. YUMMY! :)
I made some for myself and some coworkers and they loved it. I added some bacon to top it off and it was wonderful =)
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Potato Soup I
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 270 Calories from Fat: 97
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