This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary. For less creamy and lower fat, use whole milk instead of half-and-half -- still tastes great!

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.

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  • Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.

Nutrition Facts

241 calories; protein 4.5g 9% DV; carbohydrates 22.5g 7% DV; fat 15.3g 24% DV; cholesterol 45.3mg 15% DV; sodium 469.3mg 19% DV. Full Nutrition

Reviews (335)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2008
Incredible soup! My husband is a vegetarian, so I substituted vegetable stock (Wolfgang Puck brand) for the chicken broth and used vegetable bullion cubes. I actually ended up using 1 ½ 32 oz. boxes of the vegetable stock (48 oz. total), which is a bit more than the recipe calls for, and the soup still came out with a great creamy consistency – not too thick and not too thin. Some enhancements I made to the recipe in addition to making it veggie-friendly were to add an extra ¾ C. diced potatoes, 1 can of corn, 3 cloves garlic, some shredded carrot, & substituted a large leek for the onion, which were all great flavor compliments to the potato. I sautéed the celery, shredded carrot, pressed garlic, and the diced leek in a saucepan with some olive oil before adding it to the boiling potato / broth mixture, then followed the recipe from there, adding the canned corn at the end. I served the soup with a nice green salad and a French baguette. What a wonderful meal for a cozy night in with my family. Note: This would be AMAZING with some dungeness crab meat added - YUM! Read More
(141)

Most helpful critical review

Rating: 1 stars
11/16/2011
Maybe I did something wrong but I thought this was bland and boring. Also the half & half made it too rich and kind of sickening. Gonna throw it out. Sorry I really wanted to love it. Read More
(9)
418 Ratings
  • 5 star values: 317
  • 4 star values: 83
  • 3 star values: 15
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/02/2010
Absolutely delicious, the first time I made it exactly by the recipe and it was great. Now, I use skim milk instead of half and half, and puree about half of it when it's finished cooking to thicken it up. It's just as good to us. Read More
(142)
Rating: 5 stars
01/13/2008
Incredible soup! My husband is a vegetarian, so I substituted vegetable stock (Wolfgang Puck brand) for the chicken broth and used vegetable bullion cubes. I actually ended up using 1 ½ 32 oz. boxes of the vegetable stock (48 oz. total), which is a bit more than the recipe calls for, and the soup still came out with a great creamy consistency – not too thick and not too thin. Some enhancements I made to the recipe in addition to making it veggie-friendly were to add an extra ¾ C. diced potatoes, 1 can of corn, 3 cloves garlic, some shredded carrot, & substituted a large leek for the onion, which were all great flavor compliments to the potato. I sautéed the celery, shredded carrot, pressed garlic, and the diced leek in a saucepan with some olive oil before adding it to the boiling potato / broth mixture, then followed the recipe from there, adding the canned corn at the end. I served the soup with a nice green salad and a French baguette. What a wonderful meal for a cozy night in with my family. Note: This would be AMAZING with some dungeness crab meat added - YUM! Read More
(141)
Rating: 5 stars
12/15/2007
It's cold & windy today perfect for a delicous soup! I like carrots in my potato soup so I left out the celery. Used whole milk. Added lots of garlic. Only used 1 can of chicken broth & no bouillon (family doesn't care for salt very much). It's perfect! Read More
(95)
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Rating: 4 stars
03/03/2003
This recipe was pretty good but I found that it wasn't nearly as thick as I'd like. I think next time I won't add as much chicken broth and that should do the trick. I may also add a little more potato but otherwise it was tasty and a good recipe to start with. Read More
(42)
Rating: 5 stars
03/31/2007
Great recipe. Great additions we used were 1lb.bacon and more potatoes. Read More
(37)
Rating: 5 stars
12/02/2007
Great hearty meal! I added Soy milk instead because my wife can't have milk. It turned out Great didn't notice any difference and added great body to the soup. Also added carrots from the garden. We used 2 cans of chicken stock and 1 box of vegetable stock. We then cooked 2 chicken breasts on the bone in water with salt pepper parsley tarragon and some lowerys season salt. Boiled on med heat 30-45 mins let cool and removed from liquid and cooled on plate. I strained out the cooked chicken broth and added broth from cooking potato/veg stock. Into this I added the melted butter and flower. And heated on med. While this heated I removed the skin and bone from chicken breast and set aside and I then shredded the the breast meat. I added the thickened stock into the main pot and added the shredded chicken. I let it on med low heat for 25 more mins. I then let this cool and put in in the fridge for lunch and perhaps supper the next day. It turned out great. I tasted a cup and it would be ready to serve hot or prepare ahead of time and serve later. I nice sour dough loaf or like bread would go well with this meal! Read More
(24)
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Rating: 5 stars
01/05/2003
This recipe is great. It tastes like the real homemade potato soup my Mother used to make. Simple easy delicious! Read More
(21)
Rating: 5 stars
03/18/2007
Very good. To make this vegetarian I used vegetable broth and some Better Than Boullion "No-Chicken Base" (boullion paste that tastes like chicken with no animal products). Worked great! I also used fat-free half and half to make it lower in fat and calories. Will make again. Read More
(19)
Rating: 5 stars
11/17/2010
Great recipe, tastes very creamy and nice but just a suggestion - saute your onions and celery lightly in a little butter before putting them in with the potatoes. It will give the soup an even better flavour. Read More
(18)
Rating: 1 stars
11/16/2011
Maybe I did something wrong but I thought this was bland and boring. Also the half & half made it too rich and kind of sickening. Gonna throw it out. Sorry I really wanted to love it. Read More
(9)