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Cream of Potato Soup III

Cream of Potato Soup III

"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

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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  • Prep

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  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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Read all reviews 21
  1. 26 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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