Creamy Potato Soup Recipe

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This is one of my favorite recipes that uses wholesome milk—an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!—Janis Plagerman, Ephrata, Washington
TOTAL TIME: Prep: 40 min. Cook: 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 40 min. Cook: 20 min.
MAKES: 8-10 servings


  • 7 medium potatoes, peeled and cubed
  • 2 celery ribs, diced
  • 1 medium onion, chopped
  • 1 quart water
  • 4 teaspoons chicken bouillon granules
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 quart milk
  • Sour cream and shredded cheddar cheese, optional

Nutritional Facts

1 cup: 208 calories, 8g fat (5g saturated fat), 26mg cholesterol, 912mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 6g protein.


  1. In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside.
  2. In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired. Yield: 8-10 servings (2-3/4 quarts).
Originally published as Creamy Potato Soup in Taste of Home February/March 1998, p65

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KristineChayes User ID: 1441542 246784
Reviewed Apr. 8, 2016

"This was very good. I made it as part of my St. Patrick's Day menu. I used a few extra potatoes to add thickness to the soup instead of the flour and it turned out just fine. A good recipe!"

Joannie Harmon User ID: 1064293 23378
Reviewed Dec. 25, 2011

"I make this recipe all the time. It is so yummy and pretty easy. I sometimes sub straight chicken broth for the bouillon and quart of water - depends on what I have on hand and what makes life easier. Also, have been known to sub half-and-half or heavy whipping cream for the milk. I serve it with a generous sprinkling of cheese and bacon bits. In my opinion, it's the bacon bits that really take the flavor over the top for goodness. Enjoy. This is a wonderful go-to recipe that is super quick."

A 1 Mom User ID: 173769 45124
Reviewed Dec. 17, 2008

"I made this soup on Dec 17, 2008 and it's very good. I'll be making this again."

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