Cream of Potato Soup III

Cream of Potato Soup III

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"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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30 m servings 243 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 21 Ratings

Most helpful positive review

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

Most helpful critical review

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. M...

Most helpful
Most positive
Least positive

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

Very quick and easy to make. Texture is excellent, could use extra flavor. Perhaps use bacon grease instead of butter. Overall an excellent recipie.

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

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

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...

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

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

I love this soup - it's nothing super fancy, but tastes great with the dill and is a full mean when you add green onions and cheese!

I will be making this again....I served it with cornbread....really filling.

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