Cream of Potato Soup III Recipe - Allrecipes.com
Cream of Potato Soup III Recipe
  • READY IN 30 mins

Cream of Potato Soup III

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

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 More Reviews

Most Helpful Positive Review
Oct 01, 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.

 
Most Helpful Critical Review
Sep 15, 2008

It was pretty good. I'd agree that it was a little bland. The changes I made were adding bacon and carrots. I cooked the carrots and onion in the bacon grease. I didn't really need the flour. My boyfriend would have liked it better chunky, but I liked the smooth consistency. I added more onion and replaced the dill with parsley. Oh! I put the parsley in with the boiling potatoes and when I pureed them, it turned kind of green! So be careful of that! All in all pretty good, but still a little bland. I'd still recommend it, just add your own personal touch!

 
Oct 23, 2003

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

 
Sep 06, 2003

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

 
Jun 16, 2008

Made this soup exactly as listed and I'm guessing it was good.My family ate it all before I could even try it.

 
Sep 12, 2004

I gave this a four, with some changes. I added 1/4 cup celery and 1/8 carrots for color (as previously reccemmended). I increased the salt to 3/4 ts, the pepper to 1/8 ts, the onion to 2 tb, and the dill weed to 1/4 ts. The soup was thick enough not to need any flour. My husband also added a dolop of sour cream on top. I think green onions would be nice, too. Oh, and there is no way this makes 4 servings. We got 2 out of it, with no seconds. I think we will make this again, with the said changes, and will double it.

 
Dec 20, 2004

Consistency is very good, but I added a few more spices to give it a little more kick.

 
Mar 15, 2007

Too bland for my taste. I would tweak it up next time myself. Hubby loved it.

 

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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 42.2 g
  • 14%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 397 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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