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Best Cream of Potato Soup

Best Cream of Potato Soup

"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!"
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servings 252 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
  2. Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

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Read all reviews 165
  1. 191 Ratings

Most helpful positive review

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 carr...

Most helpful critical review

I thought this was a little bland. It was a lot better the next day, but will probably not make again.

Most helpful
Most positive
Least positive

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 carr...

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...

This recipe is awesome..and unlike most people that try new recipes and then review them with saying I changed that or did not have that!! You cannot rate a recipe UNLESS you make it exactly li...

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 ch...

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.

This was wonderful! I had to add more milk, but this was the best potato soup I have ever had. Topped it with bacon bits, sour cream and green onions! Yummy!

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