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

Quick Cream of Potato Soup Recipe

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This recipe proves you don't have to make a big batch in order to enjoy home-style soup. It's the perfect way to warm up on chilly nights...just add your favorite fresh-baked biscuits or rolls.—Nancy Mosher, Sun City, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1 medium potato, peeled and cubed
  • 1/2 cup water
  • 1 celery rib, diced
  • 2 tablespoons finely chopped onion
  • 2 tablespoons butter
  • 3/4 cup evaporated milk
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • Dash pepper

Nutritional Facts

1 serving (1 cup) equals 290 calories, 17 g fat (12 g saturated fat), 61 mg cholesterol, 521 mg sodium, 25 g carbohydrate, 2 g fiber, 8 g protein.


  1. In a small saucepan, bring the potato and water to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  2. In a small skillet, saute celery and onion in butter until tender. Add to potato mixture. Stir in the milk, parsley, salt and pepper; heat through. Yield: 2 servings.
Originally published as Cream of Potato Soup in Reminisce Extra October 2005, p52

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Reviewed Nov. 14, 2010

"This recipe was quick and easy. Also had a great flavor with very little needed ingredients."

Reviewed Jan. 4, 2010

"Good, has a good flavor and is just thick enough...will make again."

Reviewed Sep. 8, 2009

"this is my favorite soup sometimes i like to add bacon it gives it an extra kick"

Reviewed Jan. 29, 2008

"I use a similar recipe but use 2% milk and half and half in it.  It thickens up quite nicely and has a wonderfully smooth texture.  But in my household I havee to make enough for 8 folks."

Reviewed Jan. 25, 2008

"My husband loved this soup but we used whole milk (or sometimes 2%) and then added some mashed potato flakes to thicken. Of course we made more than 2 servings to have some the next day."

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