Creamy Potato Soup

    1 hour

    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!

    363 people made this

    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 in English (321)


    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


    Absolutely delicious, the first time I made it exactly by the recipe and it was great. Now, I use skim milk instead of half and half, and puree about half of it when it's finished cooking to thicken it up. It's just as good to us.  -  10 Dec 2005  (Review from Allrecipes US | Canada)


    Incredible soup! My husband is a vegetarian, so I substituted vegetable stock (Wolfgang Puck brand) for the chicken broth and used vegetable bullion cubes. I actually ended up using 1 ½ 32 oz. boxes of the vegetable stock (48 oz. total), which is a bit more than the recipe calls for, and the soup still came out with a great creamy consistency – not too thick and not too thin. Some enhancements I made to the recipe in addition to making it veggie-friendly were to add an extra ¾ C. diced potatoes, 1 can of corn, 3 cloves garlic, some shredded carrot, & substituted a large leek for the onion, which were all great flavor compliments to the potato. I sautéed the celery, shredded carrot, pressed garlic, and the diced leek in a saucepan with some olive oil before adding it to the boiling potato / broth mixture, then followed the recipe from there, adding the canned corn at the end. I served the soup with a nice green salad and a French baguette. What a wonderful meal for a cozy night in with my family. Note: This would be AMAZING with some dungeness crab meat added - YUM!  -  13 Jan 2008  (Review from Allrecipes US | Canada)