Cream of Potato Soup Recipe
Cream of Potato Soup Recipe photo by Taste of Home

Cream of Potato Soup Recipe

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This soup is comfort food, especially welcome when the temperatures take a plunge. I serve this's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 2 medium potatoes, peeled and diced
  • 1 cup water
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon celery salt
  • Dash pepper
  • Paprika and minced fresh parsley

Nutritional Facts

1 each: 482 calories, 24g fat (15g saturated fat), 80mg cholesterol, 982mg sodium, 53g carbohydrate (20g sugars, 2g fiber), 16g protein


  1. Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside.
  2. In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika. Yield: 2 servings.
Originally published as Cream of Potato Soup in Reminisce November/December 2001, p49

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Reviewed Jan. 22, 2016

"I was pleasantly surprised by how good this was for being so quick and simple and not loaded down with cheese. I used 1 cup of half and half and 2 cups of 1% milk instead of the whole milk because that was what I had on hand. I also added 1 teaspoon of chicken bouillon and 1 extra potato because I like to mash my potatoes a little bit to make the soup thicker. Turned out perfectly."

Reviewed Jan. 8, 2015

"Very simple yet tasty soup! Made a double batch as written but felt it it needed a bit more depth so just added a bouillon cube and it was perfect. My family loved it. Served it with optional bacon bits and shredded cheddar. Perfect with salad and homemade baguette. Will be making this again!"

Reviewed Feb. 12, 2014

"This is the best soup ever! I freeze small portions and take them out and microwave for a nice, warm, delicious lunch!"

Reviewed Jan. 6, 2014

"It is amazing, but needs additional salt and pepper. I added bacon crumbles and we were very pleased with the results."

Reviewed Sep. 8, 2013

"Perfection!! Will definitely make this again & again."

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