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Potato Soup IX


"A delicious soup that makes a meal with some nice fresh bread! Homey and comforting! Try adding shredded Cheddar cheese just before serving."
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45 m servings 225 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 302 mg
  • 12%

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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  1. Melt the butter in a large saucepan over medium heat. Saute onion and garlic until tender. Add the potatoes, chicken stock, thyme, and pepper. Bring to a boil, then reduce heat to low. Cover, and simmer for 20 minutes, or until potatoes are tender.
  2. Transfer about half of the soup to a food processor or blender. Process until smooth, then return to the pot. Stir in milk, and continue cooking until heated through. Season with salt and pepper. Ladle into bowls, and garnish with chopped fresh parsley.

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Read all reviews 42
  1. 55 Ratings

Most helpful positive review

This is a very good soup on a fall/winter day. Instead of using a blender, I just used my "old fashioned" potato masher right in the pot. It was easy to regulate how many chunked potatoes you wa...

Most helpful critical review

I didn't make any changes to the recipe except for the parsley.. I didn't have any on hand. The soup was good but it's not quite what I was looking for. Good but not great.

Most helpful
Most positive
Least positive

This is a very good soup on a fall/winter day. Instead of using a blender, I just used my "old fashioned" potato masher right in the pot. It was easy to regulate how many chunked potatoes you wa...

WOW!!!! This was so UNBELIEVABLY good!!!!!!!!!! A HUGE hit with my entire family, who normally does not even comment on what they are served. Rave reviews from my husband and kids! Will definite...

This soup was wonderful -- I substituted 1 c. cream for 1 c. of the milk, and also added wild rice and buillion that had boiled separately for 40 minutes or so. When I blended 1/2 of the soup, t...

This was an easy soup to make from what I already had on hand. I used fat free milk, as that's all we keep around. My picky family (husband, 6 and 4-year olds) LOVED it. Thanks much!

Very comforting on a winter day. Everyone enjoyed it. THX

Delicious, I love this soup so much I made it one day after winter exams and Oh My God, that was so comforting!!!!! Soooooo tasty and warm, i almost ate the whole batch myself, but unfortunate...

Excellent potato soup base. I added about 3 oz of cream cheese. I also topped with bacon, cheese, and the fresh parsley. Everyone gulped it up and asked for seconds. I had a bunch left over ...

Great soup! I used vegetarian boullion since we have an herbivore in the house, but cooked up some bacon for the meat-eaters to sprinkle in. I started by just mashing the potatoes as several oth...

My husband and I enjoyed this very much and will be making it regularly in the winter. I made a few changes, though. I didn't use a food processor for the potatoes; just mashed them some with ...