This is a creamy, rich soup that is pureed to be really thick. It will keep you warm on those cold days. Try it with some fresh Italian or French bread, or garnish with croutons.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.

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  • In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

Nutrition Facts

182 calories; 4.9 g total fat; 15 mg cholesterol; 67 mg sodium. 29.5 g carbohydrates; 6 g protein; Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/09/2006
Lovely soup but beware - it doesn't scale down the 3 cups of juice so if you make less reduce the amount of liquid you use as it was a little thin. Read More
(49)

Most helpful critical review

Rating: 3 stars
12/15/2007
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. Read More
(17)
39 Ratings
  • 5 star values: 18
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
03/09/2006
Lovely soup but beware - it doesn't scale down the 3 cups of juice so if you make less reduce the amount of liquid you use as it was a little thin. Read More
(49)
Rating: 4 stars
03/09/2006
Lovely soup but beware - it doesn't scale down the 3 cups of juice so if you make less reduce the amount of liquid you use as it was a little thin. Read More
(49)
Rating: 5 stars
09/16/2003
This is a really good recipe. I didn't put all of the potato and onion mixture in the blender because my family likes pieces of potato in their soup. Read More
(41)
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Rating: 4 stars
09/16/2003
This was a very hearty soup that I really enjoyed! I added vegetarian sausage & a little low-fat shredded cheddar and it was YUMMY!! I'd highly recommend this soup! It could serve a a tasty base to any veggie cream soup... just toss in some other veggies after you've pureed everything & enjoy! Or it's good as is! Read More
(31)
Rating: 4 stars
07/24/2006
This is a wonderful creamy soup but like another reviewer noted there is too much liquid when making a smaller recipe. I decided to keep the extra liquid and made the white sauce thicker using three tablespoons each of butter and flour to two cups of milk. I also cooked the onions and potatoes in vegetable stock instead of water and stirred in about 1 teaspoon of ground sage (It brought out the onion flavor.) with the salt and pepper. Read More
(20)
Rating: 3 stars
12/15/2007
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. Read More
(17)
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Rating: 5 stars
10/27/2006
Great basic recipe. I however added a lot of extra spices such as seasoning salt. Also I omitted the parsley i honestly hate that stuff ha instead I used another seasoning which is made up of ground orageno parsley onions thyme etc. Really GOOD!!!! Everybody asked for seconds and even licked their bowl. Read More
(15)
Rating: 2 stars
12/29/2002
This recipe in my opinion has too many onions. I reduced the potatoes in half but only added two onions. My house smelled like onion for days. I enjoyed the flavor though. Read More
(13)
Rating: 4 stars
01/01/2007
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! Read More
(11)
Rating: 5 stars
05/31/2008
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. Read More
(11)