Rating: 4 stars 4.2
28 Ratings
  • 5 star values: 9
  • 4 star values: 17
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This is the quickest cream of potato soup you will ever make. Just thirty minutes from peeling the potatoes to serving the soup. My family loves it.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over high heat, boil the potatoes in the broth for 15 minutes, or until potatoes are tender. Carefully separate the potatoes from the broth and transfer to a blender or food processor.

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  • Add 3/4 cup of the broth to the potatoes and puree for 5 seconds or more depending on how smooth you want the soup to be. Add remaining broth and set aside.

  • Melt the butter in a large saucepan over medium heat. Add the salt, ground black pepper, onion and dill weed to the butter, stir and saute for 2 minutes. Sprinkle with the flour and stir well.

  • Pour in the milk and heat until the mixture starts to thicken, about 1 to 2 minutes. Stir in the pureed potato mixture. Allow to heat through and serve.

Nutrition Facts

243 calories; protein 8.4g; carbohydrates 42.2g; fat 4.8g; cholesterol 12.5mg; sodium 397.3mg. Full Nutrition
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