This recipe comes from my friend Sharon, and it’s amazing! She is a fantastic cook, and I’m so glad she gave it to me! Serve the dishes with hot jasmine rice and top with shiso (perilla) leaves for the best presentation.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
Ingredients
- 12 potatoes, peeled and cubed
- 12 onions, chopped
- 6 tablespoons all-purpose flour
- 6 tablespoons butter
- 9 cups milk
- 3 tablespoons chopped fresh parsley
- salt and pepper to taste
Instructions
- In a large pot over high heat, combine potatoes, onions, and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the cooking liquid. Transfer this in small batches to a blender and puree until smooth.
- In the same pot over medium heat, combine flour and butter, stirring together well, to form a roux. Slowly add milk, stirring constantly, until well blended. Reduce heat to low and add the puréed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add parsley and season with salt and pepper to taste.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 67 mg |
| Sugars | 8 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Good Lord is this a good recipe. Of course I always have to adjust a little to add my own personality to anything I make, but this soup recipe really allows for it. I had leftover carrots which I added, some hot pepper spice (I have a reputation for hot dishes to upkeep), some sour cream and then used my immersion blender. I’m having friends over tomorrow evening and I know these dishes get even better resting in the fridge overnight. I’ll bake some bacon and crumble it into the soup. If I’m feeling really energetic I’ll bake a loaf of bread to go with it, maybe? : ) I looked at a lot of recipes and decided on this one, glad I did! Wonderful.
I made it with sweet potatoes and it was one of the best sweet potato soups I have made! All those onions were sweet and delicious. I added about 1 T red curry powder and 1 t cumin and a dash of cayenne. Based on the other reviews, I added a lot more salt than I normally would: 2 T and I only added 1 C of reserved water. I think I will halve it next time. V. simple after all the chopping was done!
This soup is okay I didn’t use all the potatoes that the recipe asks for I used six instead. With the salt and pepper I thought the soup was bland so I added garlic powder as well. It’s definitely a base soup and i’d add some other spices if you have a strong taste. Other wise it’s a great soup.
Easy and delicious! A family favorite.
Simple and delicious! Tastes very creamy. For 4 servings: used 4 medium potatoes, 1 and 1/2 onions, and blended with 1 C. water. Added 1 and 1/2 cups lowfat (but not skim) milk, sprinkle of pepper, and a few pinches of sea salt. This will make a very thick soup. I recommend blending the parsley in the blender with the potatoes and onions. Leave 1/4 to 1/2 of the potatoes unblended, if you want chunks.
This was sooooo good, I made it exactly as posted, except for seasoning. I like spicy food so I added more spice like I normally do. This soup became very creamy, next time I will leave a part of the potato/onion mix out and add it later for a little texture. Very good and VERY easy!!! Oh, instead of parsley I used chives.
While this was pretty easy to make, I too found it to be very bland. I ended up adding worcestershire sauce, lots of black pepper and salt, shredded cheddar cheese and bacon. I think next time I will make the roux with bacon drippings and cook the veggies in chicken stock. I also only added 8 cups of milk rather than 9 cups and didn’t use any of the reserve water from the potatoes and onions. Will definitely make this again!
This was great. I added 1T of ground mustard and 1T Worsteshire sauce. I also added carrot chunks and cooked cubbed chicken. I like chuncky potatoes in my soup so I used a potato masher and just mashed half of the potatoes.
I scaled this recipe down to 6 servings. I used 1/4 cup of the reserve potato water in the soup. I also added 1/4 tsp dried cilatro. We do not use salt in our cooking due to sodium reduced diets. This is a perfect recipe for potato soup. You can add whatever you want to garnish. It is a healthier way of eating potato soup. Thumbs up on healthy cooking.
I really enjoyed this soup, but didn’t understand what to do with the reserved water, so I didn’t use it. I cooked bacon and used the bacon grease instead of butter for the roux, and then topped the soup with the chopped up bacon and some shredded cheddar. It was fantastic. I do have enough soup for the next week, though. My kids don’t seem to be interested in eating it.
This was a really easy and tasty recipe. Loved it! Scaled it down to 4 servings and served it with shredded cheese, fresh diced cilantro and sour cream as topping options. Fantastic for a cold rainy day.
I wanted to try a new recipe for cream of potato soup so I picked this one, since there was a ton of onions. I must say I was very disapponited with it. It has no flavor whatsoever. I tried to doctor it up, but nothing worked. And like someone meantioned… WAY TOO much liquid 🙁 If you are thinking of trying this recipe – don’t!
this was so good, and so easy! I’ve never made soup before and it turned out great, even scaled down to 6 servings. The only changes I made were to add some garlic salt and a lot of table salt, and I didn’t blend the potato mixture because we like chunky soup.
Perfect consistency for cream of potato. I tweaked it to make a cream of potato and broccoli. If that was your plan, too, keep in mind creaming and adding broccoli makes it bland, but Worcestershire sauce , mustard powder, and a LOT of salt (4 tbsp. in a 6 serving recipe) relieves that. Great recipe, very easy! I’ll use it again.
Made as is and it was good. Cheap and easy. It need lots of salt and pepper and it was good served with crackers.
I boiled the potatoes and onions in vegetable broth, added a bit of celery salt and added sauteed red bell peppers and swiss cheese at the end. Yum!
nice and simple pleasures are what makes cooking supper the best weekend activity. this great base could take many variations dependent on the cook’s tastes. my version was with tobasco sauce & marjoram added to the base and broth while simmering. also i topped the soup with fresh red peppers, hot quality pepperoni and grated marble cheese. since i aim for a basic attempt at a recipe, i also used a potato masher to puree the mixture, preserving a great texture.
Oooh, I love potato soup and this was so easy to make. I made mine with half idaho potato and half gold yukon which makes the texture oh so good. It smelled great cooking, and tasted wonderful on day one and two. This recipe is also a good base for additions such as ham, cheese, etc. Thanks again!
Good Soup! The family loved it, but after I added the puree to the pot, the flour began to form balls, so I re blended the entire soup, and it turned out delicious. I also added Maggi Chicken Bouilon Cubes and left some unmashed stewed potato cubes on the side for an even heartier, thicker soup.
This soup made my house smell wonderful. It was the perfect dinner for a cold day. More importantly my husband says it is a keeper! I added 1/2 cup cream for every 2 cups of milk. I also added seasoning salt and garlic salt as well as table salt.
This recipe was delicious and cheap. I found myself adding ALOT of salt though to kick up the taste. Next time I may use some kind of garlic salt or season salt instead of just table salt. I also substituted 1/2 cup of heavy cream for some of the milk so it would be richer. I added some shredded cheddar to my bowl too and it was great!!!!!!!!!! This recipe has alot of potential!