Cream of Potato Soup
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
directions
- Peel and cube potatoes cook in lg pan of water until tender.
- While potatoes are cooking, melt butter over medium heat in large soup pan, whisk in flour.
- Increase temp to about medium high, add milk a cup at a time whisking as you go, continue to whisk until thick.
- Be careful to not burn bottom of pan (You may cook at a decreased temp if unable to whisk entire time, frequent whisking is necessart to keep an even consistency and to keep from burning). When thick, add drained potatoes, onions and veggies.
- Add garlic salt, salt and pepper.
- Serve.
- Variations: for thinner soup add extra 1/4 cup milk.
- Or try these variations, add 1 cup cooked broccoli in place of mixed veggies and/or mix in 3/4 to 1 cup of shredded cheddar cheese to make Cream of Broccoli or Cheesy Potato or Broccoli Soup.
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Reviews
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My family loved this soup, although I made a few alterations as 2 sticks of butter is almost shocking... I reduced the butter to 1/2 stick and sauteed the onions in the butter before adding the flour. To add flavor, I substituted 1 cup of the milk with chicken stock. Then I pureed half of the cooked potatoes with some of the milk to add flavor and thickness to the soup. The result was a creamy and thick soup with 1/4 of the added fat in the original recipe. Otherwise, this was a nice recipe that was enjoyed by the whole family.
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This was ok. It was very, very thick and so next time I would add even more milk. I did add some cooked crumbled bacon per my meat eating DH's request, and that gave it some much needed flavor. Without that, it seemed quite bland. We did end up adding some cheddar cheese as suggested to give it some flavor also. I'm not sure if I'll make this again...for the fat content in this recipe I was really hoping for something that would knock my socks off, but this just didn't.
Tweaks
-
My family loved this soup, although I made a few alterations as 2 sticks of butter is almost shocking... I reduced the butter to 1/2 stick and sauteed the onions in the butter before adding the flour. To add flavor, I substituted 1 cup of the milk with chicken stock. Then I pureed half of the cooked potatoes with some of the milk to add flavor and thickness to the soup. The result was a creamy and thick soup with 1/4 of the added fat in the original recipe. Otherwise, this was a nice recipe that was enjoyed by the whole family.
RECIPE SUBMITTED BY
TammieV
United States