Ultimate Potato Soup
Servings:
4
Ready In:
45 minutes
Prep Time:
10 minutes
Cook Time:
35 minutes
Wait Time:
0 minutes
Spiciness:
0/5

Ingredients

  • 2 (large) russet potatoes, peeled and diced
  • 1 (stalk) celery, diced
  • 1/3 (cup) onion, chopped
  • 2 (cup) chicken broth or vegetable broth
  • 1 1/4 (cup) half-and-half cream, heated
  • 2 (tablespoon) butter, melted
  • 2 (tablespoon) all-purpose flour
  • Pinch (as needed) salt and pepper, to taste
  • Pinch (as needed) freshly ground nutmeg, optional

Directions

  1. In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are fork tender, about 10-15 minutes. Drain, reserving cooking liquid and set cooked vegetables aside.
  2. Add butter to the pot and melt over medium-low heat. Add flour to butter. Cook over medium heat for 2-3 minutes, stirring constantly, to remove raw taste from flour and make a light roux.
  3. Slowly add reserved broth back into the pot, stirring constantly to avoid scalding or lumps. Cook until thickened, about 1-2 minutes.
  4. Remove from heat and add cream. Stir in reserved vegetables. Taste and adjust seasoning.
  5. Garnish with freshly grated nutmeg, if desired.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
220
Total Fat
7g
Saturated Fat
4g
Cholesterol
19mg
Sodium
26mg
Carbohydrate
34g
Dietary Fiber
4g
Sugars
3g
Protein
5g
Vitamin A
5%
Vitamin C
25%
Calcium
2%
Iron
5%
Potassium
363mg

Comments

  • Sheri
    Sheri 867428

    no cream, no butter, no flour -- use 2 cups water with veggie broth cube -- mash potatoes, and add 1/4 cup fresh chives, add 1/2 cups shredded cheese.

    over 2 years ago
  • Anonymous
    Anonymous 516916

    There is no mention of bullion in the ingredients list. In step 2 it says to add the reserved vegetables, however, it never states which vegetables are supposed to be kept in reserve.

    about 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi Anonymous! It looks like you spotted a typo regarding the bouillon in the directions. This recipe does not use bullion just broth, so I have edited the recipe to show this. Regarding the vegetables, the original directions said to drain the vegetables after cooking and these are the vegetables called for in step two. Since this was obviously unclear in the original directions I have edited the directions to be more clear. I hope this helps.

    about 2 years ago
  • Anonymous
    Anonymous 1204722

    A great eat and easy to make, would def make again

    about 2 years ago
  • Casey
    Casey 1285936

    Am I reading something wrong??? The ingrdients call for 1 can (14.5 oz) of broth to be divideded. But then, you are to boil potatoes and veggies with 2 cups of broth? And then in step 2 you have us add in remaining broth? I am confused...

    almost 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Casey, you're absolutely right. 2 cups= 16 ounces and that's not nearly enough to prepare this correctly. I am editing the recipe now to reflect the proper amounts of ingredients and proper directions. Thank you for pointing this out.

    almost 2 years ago
  • Casey
    Casey 1285936

    Ok, this is what I ended up doing. It was good I thought, and one of my three picky children ate it.

    almost 2 years ago
  • Anonymous
    Anonymous 516916

    My husband and I really enjoyed this recipe, but I wish we could remember what we actually did to make it. Fingers crossed we can figure it out.

    almost 2 years ago
  • Nicole
    Nicole 143926

    Just made this tonight! So good and very easy! My son loves it too! I also added some real bacon bits on top with green onions. So great! A def. keeper on my menu!

    over 1 year ago
  • Anonymous
    Anonymous 222409

    Great base recipe !!

    over 1 year ago
  • Aimee
    Aimee 1631638

    Didn't use flour, my son is gluten free. I just added the butter and cream directly to the pot, doubled the recipe and added about 2 cups of shredded cheese. It was very good.

    over 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi Aimee! Thank you for sharing your tips and suggestions for this recipe! The flour in this recipe is simply used to create a roux to help thicken the soup. However, the cheese will not only add flour but will help thicken the soup as well. For future reference, here are several discussions about cooking with a roux which includes tips for other gluten free options. (http://www.foodonthetable.com/discussion/850-gluten-free-roux-question) and (http://www.foodonthetable.com/discussions/471-does-a-roux-always-start-with-butter-and-flour)

    over 1 year ago
  • Anonymous
    Anonymous 1848073

    delicious!

    about 1 year ago
  • Anonymous
    Anonymous 1982242

    My grandfather used to make potato soup all the time when I was a kid. I made some changes to spice it up according to the way he used to make it, including adding rivlets. I only gave this recipe three stars because of all of the transferring of food and broth that was necessary during the cooking process. My grandfather used to make the roux, add milk, water, potatoes etc and cook until the potatoes were soft...then add rivlets. I sometimes add cheese at the very end when I have it on hand. This process is much faster, fuss free and uses less dishes.

    11 months ago
  • Anonymous
    Anonymous 2087680

    Very good????

    10 months ago
  • Anonymous
    Anonymous 1621549

    I puréed the soup and added some garlic salt. Really filling and perfect for a chilly autumn evening.

    9 months ago
  • Anonymous
    Anonymous 539277

    Pairs well with sandwiches

    9 months ago
  • Anonymous
    Anonymous 2079807

    This soup was so delicious my whole family enjoyed it and there was none leftover. I didn't have half and half so I used half heavy and half milk. Very easy to make, will definitely make over and over again.

    9 months ago
  • Anonymous
    Anonymous 2079807

    This soup was so delicious my whole family enjoyed it and there was none leftover. I didn't have half and half so I used half heavy and half milk. Very easy to make, will definitely make over and over again.

    9 months ago
  • Anonymous
    Anonymous 2103500

    Simple to make and very tasty

    9 months ago
  • Anonymous
    Anonymous 2036710

    This had a great flavor but the texture was a little thick. Next time I make it I will omit the flour and butter to thicken. By the time the veggies were tender the stock was thick enough by itself.

    9 months ago
  • Anonymous
    Anonymous 2115461

    Very good. I added frozen corn and cayenne pepper.

    8 months ago
  • Anonymous
    Anonymous 2160167

    Delicious and easy

    7 months ago
  • Anonymous
    Anonymous 2216344

    Good with ham or without. Came out too thick, thinned with broth and milk

    6 months ago
  • Anonymous
    Anonymous 2204529

    this application has really helped me correct my diet

    5 months ago
  • Emily
    Emily 2205595

    Next time consider adding garlic and carrots to veggies, and cutting butter in half.

    5 months ago
  • Anonymous
    Anonymous 704268

    This is the best potato soup I have ever eaten. It is so creamy, definitely a comfort food.

    4 months ago