Rating: 4.53 stars
219 Ratings
  • 5 star values: 154
  • 4 star values: 43
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 5

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

252 calories; protein 6.7g; carbohydrates 29.9g; fat 11.8g; cholesterol 6.2mg; sodium 466.8mg. Full Nutrition
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Reviews (184)

Most helpful positive review

Rating: 5 stars
02/12/2006
I modified this recipe quite a bit to fit with the ingredients I had on hand and to make it slightly lower in fat, but I still got superb results. I doubled the recipe, and in place of the carrots, I added one large can of corn. I used half butter and half olive oil instead of all margarine. I replaced the whole milk with skim milk and a small can of part-skim evaporated milk. I also left out the mustard powder, allspice, seasoning salt, cayenne pepper, and chicken boullion, replaced the celery seed with celery salt, and added some freshly ground pepper. One might argue that what I made is a completely different recipe, but this existing recipe made a great jumping-off point, and the resulting soup (or chowder, as I would call it) was still very flavorful. It would make a fantastic chowder to which to add haddock or another fish for a flavorful fish chowder. Another reviewer mentioned that this was a very thick soup - in doubling the recipe, I used a little less than twice the amount of flour called for, and the skim milk also thinned it a bit. I also cooked it for a little less than the recommended amount of time in order to keep the potatos firm, and didn't break them up with my spoon. Overall, a fantastic chowder! Read More
(169)

Most helpful critical review

Rating: 3 stars
05/14/2008
I thought this was a little bland. It was a lot better the next day but will probably not make again. Read More
(7)
219 Ratings
  • 5 star values: 154
  • 4 star values: 43
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
02/11/2006
I modified this recipe quite a bit to fit with the ingredients I had on hand and to make it slightly lower in fat, but I still got superb results. I doubled the recipe, and in place of the carrots, I added one large can of corn. I used half butter and half olive oil instead of all margarine. I replaced the whole milk with skim milk and a small can of part-skim evaporated milk. I also left out the mustard powder, allspice, seasoning salt, cayenne pepper, and chicken boullion, replaced the celery seed with celery salt, and added some freshly ground pepper. One might argue that what I made is a completely different recipe, but this existing recipe made a great jumping-off point, and the resulting soup (or chowder, as I would call it) was still very flavorful. It would make a fantastic chowder to which to add haddock or another fish for a flavorful fish chowder. Another reviewer mentioned that this was a very thick soup - in doubling the recipe, I used a little less than twice the amount of flour called for, and the skim milk also thinned it a bit. I also cooked it for a little less than the recommended amount of time in order to keep the potatos firm, and didn't break them up with my spoon. Overall, a fantastic chowder! Read More
(169)
Rating: 5 stars
07/13/2003
This is the best potato soup recipe I have ever tasted. The combination of seasonings was just right. And lots of veggies too. Really hit the spot. Thanks Kevin! Read More
(116)
Rating: 5 stars
10/27/2006
This recipe was delicious and easy to throw together despite having worked an 8 hour day. It was quite tasty and had a yummy aroma while cooking. What I did differently: I used butter instead of margarine. I also did not use any of the following: parsley, allspice, celery seed, dried thyme, cayenee nor the chicken bullion. This is a thick soup and I'm glad I only used 2 large potatoes instead of 3. This is a great soup and I easily can see myself adding broccoli and other leftover veggies next time. It thickens up a little bit more after you put it in the fridge, if you don't like thick soup, when you reheat it, just add a scant 1/4 cup chicken stock or milk. GREAT and I look foward to making this again! Read More
(99)
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Rating: 5 stars
12/20/2010
This recipe is awesome..and unlike most people that try new recipes and then review them with saying I changed that or did not have that!! You cannot rate a recipe UNLESS you make it exactly like it is stated, once you do--then you may change it to your liking the second time around--this recipe is awesome...I did not change a thing, good job!!! Read More
(67)
Rating: 4 stars
09/07/2002
My only problem with this recipe is the over bearing taste of mustard powder.I cut it back to 1/2 tsp.on my second attempt and now I have a family favourite. Read More
(39)
Rating: 5 stars
10/14/2003
This was so good and I liked how I could hide vegetables in it. My husband hates mustard but he even liked this. I used 2/3 cup powdered milk with 2 cups water for the milk. I also used 2 chicken bouillon cubes with 2 cups water. These changes just made it cheaper. I didn't have dry white wine. My extremely picky two year old even ate this. Read More
(26)
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Rating: 4 stars
03/22/2003
Yummy comfort food. Be sure to cut your potatoes into small chunks--I recommend smaller than the 1/4 inch cubes in the recipe. Read More
(23)
Rating: 5 stars
03/22/2003
This soup is great! I have made it several times and my girls love it. I was missing the allspice & celery seed but it was still fantastic. This recipe is a keeper. Read More
(21)
Rating: 5 stars
07/26/2004
This was wonderful! I had to add more milk but this was the best potato soup I have ever had. Topped it with bacon bits sour cream and green onions! Yummy! Read More
(20)
Rating: 3 stars
05/14/2008
I thought this was a little bland. It was a lot better the next day but will probably not make again. Read More
(7)