Herbed Potato Soup Recipe

4.5 15 15
Herbed Potato Soup Recipe
Herbed Potato Soup Recipe photo by Taste of Home
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Herbed Potato Soup Recipe

Read Reviews
4.5 15 15
Publisher Photo
This creamy potato soup is almost as easy to make as opening a can of soup—and it tastes so much better. The rosemary and thyme add just the right amount of seasoning.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 medium potatoes, peeled and diced
  • 2 cups water
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1-1/2 cups 2% milk

Directions

Place potatoes and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Meanwhile, in another large saucepan, saute onion in butter until tender. Stir in the flour, salt, thyme, rosemary and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes with cooking liquid; heat through. Yield: 5 servings.
Originally published as Herbed Potato Soup in Country Extra March 2005, p51

Nutritional Facts

1 cup: 253 calories, 11g fat (7g saturated fat), 30mg cholesterol, 582mg sodium, 34g carbohydrate (7g sugars, 3g fiber), 6g protein.

  • 3 medium potatoes, peeled and diced
  • 2 cups water
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1-1/2 cups 2% milk
  1. Place potatoes and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
  2. Meanwhile, in another large saucepan, saute onion in butter until tender. Stir in the flour, salt, thyme, rosemary and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes with cooking liquid; heat through. Yield: 5 servings.
Originally published as Herbed Potato Soup in Country Extra March 2005, p51

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Reviews forHerbed Potato Soup

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MY REVIEW
Sidney User ID: 8988494 258259
Reviewed Dec. 17, 2016

"I made an account to say this soup really disapointed me. It had close to no flavor. ?? whatchu MEAN 1/4 a teaspoon of rosemary. How u gone taste 1/4 a TEASPOON. Blan white people food i swear."

MY REVIEW
BethRoye1 User ID: 6076227 214626
Reviewed Dec. 11, 2014

"One word...

Fantastic!"

MY REVIEW
Anne Oakes User ID: 2374099 58522
Reviewed Aug. 31, 2014

"Really simple...and easy to find ingredients for those of us not in the States."

MY REVIEW
MommaBearS User ID: 7448592 64626
Reviewed Oct. 17, 2013

"This is a new family favorite! easy for kids to get involved and yummy every time! With 5 kids I have to make this recipe X 4 and then there is just enough left for my lunch the next day."

MY REVIEW
leogking User ID: 5911063 99342
Reviewed Oct. 2, 2013

"there is nothing as inviting on a cold winter day as a steaming hot potato soup +a crisp crunchy bread to ward off the winter blahs."

MY REVIEW
cappreal User ID: 1916918 153455
Reviewed Sep. 3, 2012

"We like this very well. hmmm good"

MY REVIEW
alfoa User ID: 2078080 67395
Reviewed Apr. 19, 2012

"Delicious. But 3 potatoes was too much. I had to add lots of milk to make it a soup-like consistency (and seasonings to match). Doesn't refrigerate well, turns into a clump. But is delicious right after cooking and I wouldn't hesitate to serve it to guests."

MY REVIEW
chef of food User ID: 4344880 131286
Reviewed Apr. 7, 2012

"I was surprised. I normally dont care for potato soup, but this was good."

MY REVIEW
jenniemsrich User ID: 1772477 67394
Reviewed Mar. 30, 2012

"Delicious!"

MY REVIEW
Kookmom User ID: 6173472 80199
Reviewed Feb. 13, 2012

"I have made this recipe for our church dinners with our vegetrains in mind. I always get outstanding reviews on it. I have added grated carrot and peas for color."

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