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Potato Soup recipe

Potato Soup.

Ladle this excellent version of potatosoup steaming hot into bowls and top it off with a bit of butterso that it melts into a little golden pool…it’s what I callgilding the lily!

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Potato Soup

1 medium onion, chopped
1/4 cup butter – divided use
3 cups water*
1 tablespoon chicken base or bouillon granules*
1 teaspoon kosher or sea salt
1/4 teaspoon white pepper
6 medium potatoes, peeled and cut into 1/2-inch cubes
1/4 cup all-purpose flour
3 cups 2% milk
2 tablespoons chopped fresh flat-leaf parsley (or 1 tablespoondried)
Additional chopped parsley for garnish

  • In a Dutch oven or large soup pot, melt2 tablespoons butter over medium heat; add onion and cook untilsoftened. Add water, chicken base, salt, pepper and potatoes;bring to a boil. Cover and simmer until potatoes are tender,about 12 minutes.
  • In a 2-cup glass measure, melt the remaining2 tablespoons of butter in the microwave on HIGH, about 15 to20 seconds. Stir in the flour mixing well then microwave on HIGHfor 30 seconds, stir and microwave another 30 seconds.
  • Slowy stir about 1 cup of the milk intoflour/butter mixture until smooth and add to the soup, alongwith the remaining milk and bring toa boil, stirring constantly (mixture can easily scorch on thebottom of pan, stirring prevents this). Continue to cook andstir for another 2 to 3 minutes until broth is slightly thickenedand bubbly. Remove from heat and stir in parsley.
  • To serve, ladle soup into bowls and sprinklewith additional parsley to garnish, if desired.

    Makes 6 servings.

    *Or substitute the water and chicken basewith ready-to-use chicken broth or stock.

    Cook’s Tips:

    • Recipe can be doubled.
    • For a richer broth, whole milk can besubstituted for the 2% milk.
    • Garnish with grated cheddar cheese forextra nutrition and eye-appeal.
    • Add a can of drained and rinsed clamsat the end of the cooking time to make a delicious clam chowder…orif you prefer a stronger seafood flavor, don’t drain and addthe liquid into the soup.

    Nutritional Information Per Serving (1/6of recipe): 171.3 calories; 52% calories from fat; 10.2g totalfat; 30.1mg cholesterol; 458.9mg sodium; 321.6mg potassium; 15.2gcarbohydrates; 0.7g fiber; 7.1g sugar; 14.4g net carbs; 5.2gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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