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Ultimate Potato Soup


"This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary. For less creamy and lower fat, use whole milk instead of half-and-half -- still tastes great!"
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1 h servings 241 cals
Original recipe yields 12 servings


  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 469 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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  1. In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
  2. Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.

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Read all reviews 314
  1. 389 Ratings

Most helpful positive review

Absolutely delicious, the first time I made it exactly by the recipe and it was great. Now, I use skim milk instead of half and half, and puree about half of it when it's finished cooking to thi...

Most helpful critical review

Maybe I did something wrong, but I thought this was bland and boring. Also, the half & half made it too rich and kind of sickening. Gonna throw it out. Sorry, I really wanted to love it.

Most helpful
Most positive
Least positive

Absolutely delicious, the first time I made it exactly by the recipe and it was great. Now, I use skim milk instead of half and half, and puree about half of it when it's finished cooking to thi...

Incredible soup! My husband is a vegetarian, so I substituted vegetable stock (Wolfgang Puck brand) for the chicken broth and used vegetable bullion cubes. I actually ended up using 1 ½ 32 oz...

It's cold & windy today, perfect for a delicous soup! I like carrots in my potato soup so I left out the celery. Used whole milk. Added lots of garlic. Only used 1 can of chicken broth & no boui...

This recipe was pretty good, but I found that it wasn't nearly as thick as I'd like. I think next time I won't add as much chicken broth and that should do the trick. I may also add a little m...

Great recipe. Great additions we used were, 1lb.bacon and more potatoes.

Great hearty meal! I added Soy milk instead, because my wife can't have milk. It turned out Great, didn't notice any difference and added great body to the soup. Also added carrots from the gard...

This recipe is great. It tastes like the real, homemade potato soup my Mother used to make. Simple, easy, delicious!

Very good. To make this vegetarian, I used vegetable broth and some Better Than Boullion "No-Chicken Base" (boullion paste that tastes like chicken, with no animal products). Worked great! I ...

This soup turned out wonderful. I used a low sodium broth because I figured with the buillion and salt I could have a little more control over the amount of salt. I read the recipe wrong and t...