Cream of Potato Soup


Cooking with One Chef One CriticSoups like this one are made for cold winter evenings. Hot rolls with fresh butter make it even better.

  • Yield: 6 Servings


  • 1 medium onion
  • 2 tbsp (30 mL) butter
  • 4 large red potatoes, peeled and diced
  • 3 cups (750 mL) chicken broth
  • 1 tbsp (15 mL) chopped fresh parsley
  • ¼ tsp (1 mL) ground thyme
  • ¼ tsp (1 mL) celery seed
  • 1½ cups (375 mL) whole milk, well mixed with 2 tbsp (30 mL) all-purpose flour salt and pepper to taste
How to Make It
  1. In a 2-quart saucepan, on medium, cook onion in butter until soft. Add potatoes, chicken broth, parsley, thyme, and celery seed. Bring contents to a boil and reduce heat to medium low. Simmer for 20 minutes, stirring occasionally. When potato is soft, remove saucepan from heat and cool.
  2. Purée half of the soup in a blender. Return purée to saucepan. Stir milk and flour mixture into soup and bring to a slight boil. Reduce heat to medium low and simmer soup, stirring often, until thickened. Add salt and pepper to taste. Stir. Serve with fresh bread or rolls.

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