Cream of Potato Soup


A favorite potato soup for my family and friends. Garnish with chives.

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs


  • 1 onion, chopped

  • ¼ cup margarine

  • 8 cups chicken broth

  • 5 baking potatoes, peeled and chopped

  • 4 stalks celery tops

  • 2 carrots, cut into 1 inch pieces

  • 1 teaspoon salt

  • ½ teaspoon ground white pepper

  • 1 (12 fluid ounce) can evaporated milk


  1. Sauté onion in margarine in a stockpot until yellow and soft. Add chicken broth, potatoes, celery tops, and carrots. Stir in salt and pepper. Bring to a boil, then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.

  2. Remove carrots and celery tops and discard. Add evaporated milk and heat through.

  3. Purée soup in small batches in a food processor or blender. Return to stockpot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately.

Nutrition Facts (per serving)

270 Calories
11g Fat
32g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 270
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 18%
Cholesterol 14mg 5%
Sodium 1205mg 52%
Total Carbohydrate 32g 12%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 11g
Vitamin C 30mg 149%
Calcium 168mg 13%
Iron 2mg 10%
Potassium 1034mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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