Quick Cream of Potato Soup

Quick Cream of Potato Soup


21 people made this

About this recipe: A delicious soup that takes thirty minutes from start to finish. Potatoes are simmered in chicken stock, then pureed and blended with a white soup base. Perfect for the cold winter months.


Serves: 4 

  • 4 potatoes, peeled and cubed
  • 350ml chicken stock
  • 15g unsalted butter
  • 1/8 teaspoon salt
  • ground black pepper to taste
  • 1 tablespoon chopped onion
  • 1/8 teaspoon dried dill
  • 1 tablespoon plain flour
  • 250ml milk

Prep:15min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hr 

  1. In a large pot over high heat, boil the potatoes in the stock for 15 minutes or until potatoes are tender. Carefully separate the potatoes from the stock and transfer to a liquidiser or food processor.
  2. Add 175ml of the stock to the potatoes and puree for 5 seconds or more depending on how smooth you want the soup to be. Add remaining stock and set aside.
  3. Melt the butter in a large saucepan over medium heat. Add the salt, ground black pepper, onion and dill to the butter, stir and saute for 2 minutes. Sprinkle with the flour and stir well.
  4. 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.

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