Creamy Potato Soup

    Creamy Potato Soup


    352 people made this

    About this recipe: This potato soup has more flavour than any potato soup I have ever had. For a soup less creamy and lower in fat, use full fat milk instead of the single cream -- still tastes great!

    Serves: 12 

    • 1kg diced potatoes
    • 3 stalks celery, diced
    • 175g chopped onion
    • 1.2L chicken stock, divided
    • 500ml milk
    • 500ml single cream
    • 100g butter, melted
    • 50g plain flour
    • 2 chicken stock cubes (optional)
    • 1/2 teaspoon ground black pepper

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a large pot, bring potatoes, celery and onion to the boil in 500ml of stock. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
    2. Combine reserved stock with the milk and cream. In a bowl, combine melted butter and flour. Stir into cream mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining stock, stock cubes and pepper. Heat through and serve.

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    Reviews (1)


    This is tasty and interesting as it is a different way to how I would normally make soup, i.e. sweat the veg in butter before adding stock. You could call it a white sauce with veg? - 04 Nov 2012

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