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Herbed Cream of Potato Soup

Total Time

Prep/Total Time: 25 min.


2 servings

I think white sauce is the best for cream soup. One day I added complementary herbs to plain potato soup. Yum! Now we always have our potato soup "herbed".


  • 3/4 cup cubed peeled potatoes
  • 1 tablespoon cold water
  • 2 teaspoons beef bouillon granules
  • 1/4 cup boiling water
  • 1 tablespoon chopped onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1-1/2 teaspoons dried parsley flakes
  • 1/8 to 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary, crushed
  • 1/8 teaspoon garlic salt


  1. Place potatoes and cold water in a microwave-safe bowl. Cover and microwave on high for about 1 to 1-1/2 minutes or until potatoes are tender; drain and set aside. In a small bowl, dissolve bouillon in boiling water; set aside.
  2. In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the parsley, thyme, rosemary and garlic salt. Stir in potatoes and bouillon mixture; heat through.

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