Cream of Potato Soup

    Cream of Potato Soup


    169 people made this

    About this recipe: Sauteed aromatics are cooked with milk, chicken stock, white wine, potatoes and a variety of spices, to create this wonderfully delicious potato soup. Perfect when served on those cold winter nights.

    Serves: 6 

    • 1 onion, chopped
    • 65g celery, chopped
    • 30g carrots, chopped
    • 2 cloves garlic, finely chopped
    • 2 tablespoons chopped fresh parsley
    • 5 tablespoons margarine
    • 4 tablespoons plain flour
    • 350ml chicken stock
    • 350ml full fat milk
    • 3 potatoes, cut into 5mm slices
    • 2 teaspoons Worcestershire sauce
    • 1 1/2 teaspoons mustard powder
    • 1 pinch ground allspice
    • 3/4 teaspoon celery seeds
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon seasoning salt
    • 2 tablespoons dry white wine
    • 1/4 teaspoon ground cayenne pepper
    • 1/4 teaspoon chicken stock granules

    Prep:20min  ›  Cook:35min  ›  Extra time:55min  ›  Ready in:1hr50min 

    1. 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 stock slowly, stirring as you add.
    2. Add milk, potatoes, Worcestershire sauce, mustard powder, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken stock 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.

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