Cream of Potato Soup
Posted by Theresa
Black Pepper, Flour, Potatoes, Parsley, Milk, Butter, Salt, Heavy Cream, Chicken Broth
Easily Mash and Rice Potatoes and Get the Perfect Texture
Cream of Potato Soup Recipe
This creamy, comforting potato soup is ideal for a cold day or a quick weeknight meal. The soup is made with simple ingredients and can be easily tailored to your preferences.
Ingredients
- 1/4 tsp black pepper
- 1/4 cup flour
- 4 large peeled and diced potatoes
- 1/4 cup chopped fresh parsley
- 2 cups milk
- 1/4 cup butter
- 1 teaspoon salt
- 1/2 cup heavy cream
- 4 cups chicken broth
Time Needed
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Instructions
- Bring the diced potatoes and chicken broth to a boil in a large pot.
- Reduce the heat to low and cook the potatoes for 15-20 minutes, or until tender.
- Melt the butter in a separate saucepan over medium heat.
- To make a roux, whisk in the flour.
- Add the milk gradually, whisking constantly to avoid lumps.
- Cook until the roux and milk mixture thickens and bubbles.
- To the roux mixture, add the heavy cream, salt, and black pepper.
- Pour the roux mixture, potatoes, and chicken broth into the pot.
- Stir everything together and cook for 5-10 minutes.
- Puree the soup with an immersion blender until smooth.
- Serve immediately with chopped parsley.
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