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Cream of Potato Soup

A hearty, creamy potato soup recipe passed down from my mother-in-law.

Course Soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people

Ingredients

  • 1 Medium Onion Chopped
  • 6 Green Onions or 1 Large Leek Washed and Chopped
  • 2 Tablespoons of Butter
  • 4 Large Russet Potatoes Peeled and Diced
  • 2 Tablespoons Fresh Chopped Parsley optional
  • 2 Sprigs Celery Leaves Chopped
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Freshly ground Black Pepper
  • 1/4 Teaspoon Paprika
  • 3 - 4 Cups Boiling Water
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 Cup Cream or Half and Half
  • 1 Cup Milk
  • 2 Bouillon Cubes

Instructions

  1. Cook chopped onion, or leeks, in 2 tablespoons of butter in big pot on medium heat until soft.
  2. Add in diced potatoes, parsley, celery leaves, salt, pepper and paprika.
  3. Stir.
  4. Add in enough boiling, or hot, water to fully cover everything.
  5. Bring to a boil.
  6. Reduce heat, cover and simmer for 20 - 30 minutes, until potatoes are soft and fully cooked.

  7. Carefully puree the mixture in batches in a food processor or blender until smooth.

  8. Set aside.
  9. Melt 2 tablespoons of butter in pot on medium heat and sprinkle 2 tablespoons flour, stir and allow to cook 1 - 2 minutes.
  10. Add salt and pepper.

  11. Slowly whisk in milk and cream a little at a time, continue slowly whisking in more until fully combined.

  12. Stir in 2 bouillon (chicken or veggie).
  13. Stir until slightly thickened and beginning to bubble.
  14. Reduce the heat to low.
  15. Add back in the pureed potato mixture and stir until fully combined and heated thru.
  16. Taste for seasonings.
  17. Serve.

Recipe Notes

This soup is delicious made with green onion, white onion, leek or a combination.

If you want to avoid a green hue to the soup, leave the parsley out.

Dice the potatoes all to similar size for even cooking. The smaller the dice, the quicker they will cook.

Make sure all potatoes are covered by water before bringing to a boil. 3 - 4 Cups of water is an estimate - it depends on how large your potatoes are.

Be very careful when pureeing hot liquids as the steam can force the blender lid off if too full. Puree in small batches.

Store any leftovers in the fridge and reheat slowly.