Cream of Potato Soup Recipe

Name: Cream of Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup onion (chopped); ½ cup green onion (chopped); ½ cup celery (chopped); 5 cups potatoes (cubed small); 2 cups ham (cubed) (optional); 2 tablespoons butter; 3 tablespoons flour; 3 ½ cups whole milk; 1 tablespoon Worcestershire sauce; 2 teaspoons mustard

Servings: persons

½ cup onion (chopped)
½ cup green onion (chopped)
½ cup celery (chopped)
5 cups potatoes (cubed small)
2 cups ham (cubed) (optional)
2 tablespoons butter
3 tablespoons flour
3 ½ cups whole milk
1 tablespoon Worcestershire sauce
2 teaspoons mustard

1
Boil potatoes in large pot with just enough water to cover.
2
Sautee onions, green onions and celery in butter.
3
When onions are lightly browned and celery is softened, remove from heat and slowly add flour.
4
Heat on low for one minute.
5
Drain potatoes.
6
Put vegetable and flour mixture into large pot where you boiled potatoes.
7
Add milk and allow to boil (not scald).
8
Add potatoes back to soup mixture.
9
Bring soup back to boil and stir until desired consistency.
10
Serve hot.
11
*Note: this soup is great reheated the next day too!

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup onion (chopped), ½ cup green onion (chopped), ½ cup celery (chopped), 5 cups potatoes (cubed small), and more.

Yes, Cream of Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Potato Soup

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