I’ve developed the soup that is the quintessential cream of potato soup after making numerous adjustments to this recipe. You will frequently find yourself tripling this recipe because it is so deliciously spicy and filled with vegetables.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 onion, chopped
- ½ cup chopped celery
- ¼ cup chopped carrots
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 5 tablespoons margarine
- 4 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 ½ cups whole milk
- 3 potatoes, cut into 1/4-inch slices
- 2 teaspoons Worcestershire sauce
- 1 ½ teaspoons mustard powder
- 1 pinch ground allspice
- ¾ teaspoon celery seed
- ½ teaspoon dried thyme
- ½ teaspoon seasoning salt
- 2 tablespoons dry white wine
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon chicken bouillon powder
Instructions
- In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
- Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 467 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I LOVE this recipe! I add in half and half or whipping cream,with the milk, to change it up. I add a few drops of liquid smoke, for that bacon flavor, without the bacon. I dice my potatoes, just personal preference. I also serve it with a bit of grated cheese on top, marble looks great! My go to recipe for potato soup!
First I made this nearly as written, I used vegan butter, dried parsley, a cube of chicken bouillon and chicken broth instead of wine. I broke some potatoes but left several as full slices. The flavor of the soup, my family liked and it was good. The biggest complaint was this was more like potatoes in gravy not soup.
I don’t understand all the five stars. I made it exactly as written, and nobody in my family finished it. When I apologized for screwing up dinner, my kids laughed and said, “It’s ok, Mom, you’re allowed to make mistakes once in a while.” The flavors were just weird and it was the consistency of wet cement, even though I added extra liquid. I never write reviews but just had to give you a heads up. BTW in no way does this serve 6. Probably more like 3 adults.
Needed much more liquid. No one liked the taste. Disappointing.
This is such a simple recipe to prepare- don’t let the lengthy list of ingredients scare you. The only things I can add are strictly because of our personal tastes, the recipe is excellent on its own. I am a cream soup addict so I love the liquid part. I found this soup to have so much body because of the veggies and potatoes that I needed to spoon some out and leave the other stuff behind. My husband did not appreciate this but he ended up eating everything and wanted more! We did not use the wine because we don’t like the taste of it, I substituted chicken broth instead. I also added a touch of cream and a little more milk to try to make more of the liquid base and the taste was excellent. Anyway, there is something for everyone to love in this dish so try it- thanks Kevin!
BEST CREAM OF POTATO SOUP EVER! The cayenne punches it up, and I did put in extra, so use according to taste.
1.18.22 I know this recipe has had great reviews, but we were disappointed. I think the issue with me is that it just had too many ingredients (many are totally lost in the flavor), and I’m not convinced that a tasty creamy potato soup needs all of these spices. Also, my potatoes were not close to being cooked in 25 minutes. It calls for dry white wine, I had a bottle of pinot gris in the fridge, so I used that. That would be the first ingredient I’d remove, and I’m even a wine drinker, just doesn’t belong in this soup! I know we all have different tastes, and we are not picky eaters in this house, but it was unanimous, this just didn’t work for us. We ate it, but I’ll be movin’ on, won’t be making this one again.
I hate to dis anyone else’s recipe but this soup was too bland for my taste. In the recipes defense I did not have Allspice or Seasoned Salt. I used white cooking wine as I did not have a bottle of Chardoney. To add flavor I added a half a can of cream of mushroom soup which helped. I guess I lean towards bacon in my potato soup. It was of good consistency and my mom liked it. I think it may taste better on the 2nd day so all the flavors have time to meld together.
I made this soup and followed the recipe. I thought I would have leftovers, but it was so good my family ate all of It.
Loved it. Very interesting flavor. I used 2% milk, and cornstarch instead of flour. 2 T flour= 1 T cornstarch.(easier to use, doesn’t lump up)
Yummy…I did make a bunch of small changes but that was out of convenience and I’m sure the original recipe was as good. My only critique is that it was very thick (maybe because I used a gluten free flour blend) which made it harder for the potatoes to become soft (although I was fine with how they came out). I don’t use soy so I swapped coconut aminos for the worcestershire sauce. I didn’t have carrots but I had broccoli florets so I chopped them up very fine and used in place of the carrots (which I would probably do again because I prefer the nutrition of a green vegetable). I couldn’t find our thyme so I did without. In spite of all the above, it was an absolutely delicious, hearty soup which is obviously very versatile. I will definitely make again. Very soon!
I added a can of chopped clams and a few slices of bacon (chopped). Hubby declared the best potato soup he has had.
Followed recipe exactly. It was very good my family loved it. Next time I will add more potatoes and double the recipe.
Delicious made it almost to exactness. Used Cholula sauce for some additional flavor after I made the soup.
VEGETARIAN FRIENDLY! I don’t leave reviews often, but I have to say this is the BEST POTATO SOUP I have ever made. I adjusted it just a tad, but not enough to make a huge difference. I added 6 roasted jalapeno peppers; I used 1/2 milk & 1/2 heavy cream (instead of all milk); I used vegetable broth & granules (because I’m a vegetarian); I added an extra potato just because. ABSOLUTELY THE BEST SOUP EVER. Perfect base for any cream soup. Thank you for sharing this recipe!!!
I made it exactly as written except I used Better than Bouillon instead of dried bouillon powder, and did not use the flour to thicken it since I had a gluten-free guest (I added a bit of instant potatoes to thicken it at the end). This really is the best potato soup I’ve ever made, and I’ve been making potato soup for decades. It’s creamy and delicious, and the chunks of vegetables give it a great texture. I will definitely make this again.
Love the chunkiness of this soup, and with fresh herbs..yum!!!
Oh my! This soup is so well seasoned, it is now my favorite
I doubled the recipe but instead of doubling the amount of potatoes, I substituted them for spicy turkey sausages that I grilled beforehand (I sliced the sausages in half-moon shapes before adding to the pot). I used vegetable bouillon since I did not have chicken bouillon. I omitted the Worcestershire sauce and cayenne pepper since the sausages were already spicy. I also added some yellow and red peppers for more vegetables. It turned out very nice and hearty!
Everything worked out. I enjoyed it too.
Yummy. At 1st I thought it was too fussy, but no it isn’t. The only thing that was changed is very minor. My husband peeled the potato and started to cook them in water enough to cover the potatoes. So, I left them cook till very soft & then added them to the soup.