Cream of Potato Soup

    1 hour 50 min

    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.

    171 people made this

    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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    Reviews in English (173)


    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!  -  11 Feb 2006  (Review from Allrecipes US | Canada)


    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!  -  07 Dec 2002  (Review from Allrecipes US | Canada)


    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!  -  27 Oct 2006  (Review from Allrecipes US | Canada)