Quick Cream of Potato Soup

    1 hour

    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.

    26 people made this

    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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    Reviews in English (22)


    I added 1/4 c. chopped celery & 1/8 c. shredded carrots for color & flavor.  -  06 Jan 2001  (Review from Allrecipes US | Canada)


    Very quick and easy to make. Texture is excellent, could use extra flavor. Perhaps use bacon grease instead of butter. Overall an excellent recipie.  -  25 Sep 2002  (Review from Allrecipes US | Canada)


    I added chives,garlic salt and crushed bacon for added flavor.  -  27 Oct 2001  (Review from Allrecipes US | Canada)