Best 3 Cream Of Potato Soup I Recipes

Cream of potato soup is a classic comfort meal that is perfect for a cold winter day. It is made with simple ingredients that you probably already have in your kitchen, and it is easy to make. This article provides three different recipes for cream of potato soup, so you can find one that suits your taste. The first recipe is a classic cream of potato soup made with russet potatoes, celery, onion, and garlic. The second recipe is a roasted garlic cream of potato soup, which has a more intense flavor. The third recipe is a slow cooker cream of potato soup, which is perfect for a busy weeknight meal. All three recipes are delicious and easy to make, so you are sure to find one that you love.

Here are our top 3 tried and tested recipes!

CREAM OF POTATO SOUP

Cream of Potato Soup image

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon celery salt
Dash pepper
Paprika and minced fresh parsley

Steps:

Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.

EASY CREAM OF POTATO SOUP

Easy Cream of Potato Soup image

This is from the Better Homes & Gardens cookbook with just minimal changes. I live for potatoes and this is SERIOUS winter comfort food. I inhale this recipe so it probably would make more servings than 4 if someone else were serving it.

Provided by Twiggyann

Categories Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups chicken broth
1 cup chopped onion
2 cups peeled and diced potatoes
1 teaspoon dried dill weed
4 tablespoons flour
4 tablespoons butter or 4 tablespoons margarine
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups milk

Steps:

In a saucepan combine chicken broth, onion, potatoes and dill weed.
Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
In the saucepan, melt the butter.
Stir in flour, salt and pepper. Add the milk all at once.
Cook and stir until mixture is thickened and bubbly.
Stir in the potato mixture and cook until soup is heated through.
NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.

CREAM OF POTATO SOUP

Cream of Potato Soup image

I have tried a lot of Potato Soup recipes and this is my combination of what I consider the best of the best. I took this to work and everyone just loved it. Hope you will too.

Provided by Nimz_

Categories < 4 Hours

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

5 (14 ounce) cans low sodium chicken broth
8 medium potatoes, cubed
2 stalks celery, diced
2 medium carrots, diced
1 medium white onion, diced
1/2 lb smoked ham, chopped ((if you meat has a casing or tough edge, remove))
3 ounces Canadian bacon, chopped ((if your meat has a casing or tough edge, remove))
1 quart heavy cream ((you can also use half and half or milk))
4 tablespoons butter
1/4-1/2 cup cornstarch
8 ounces cheddar cheese (can use up to 12 ounces)

Steps:

In a large kettle, combine chicken broth and cubed potatoes and bring to a boil.
In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies.
When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth.
Reduce heat to medium and when the soup is NOT boiling.
Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy.
Add cheese and stir until melted.
Remove about half of the soup mixture and place in blender.
Blend until smooth then return to soup to thicken.
If it isn't thick enough, mix corn starch with cold water and add to soup.
Simmer on medium heat for about an hour or until it thickens stirring occasionally.
Serve with crispy sour dough bread or Aroostook's Refrigerator Rolls and enjoy.

Tips:

Use good quality potatoes for the best flavor. Russet potatoes are a good choice because they hold their shape well when cooked.
Don't overcook the potatoes. They should be cooked until they are tender but not mushy.
Use a good quality vegetable broth. A homemade vegetable broth is best, but you can also use a store-bought broth.
Add a variety of vegetables to the soup. This will make the soup more flavorful and nutritious.
Season the soup to taste. Salt, pepper, and garlic powder are all good choices.
Serve the soup with a dollop of sour cream or yogurt and a sprinkle of chives.

Conclusion:

Cream of potato soup is a classic comfort food that is easy to make and can be enjoyed by people of all ages. It is a great way to use up leftover potatoes, and it can also be made with fresh potatoes. This soup is also a good source of vitamins and minerals, and it can be made vegetarian or vegan by using a vegetable broth and omitting the dairy products.