French Potato Soup

Susan Ward


This is an easy way to impress your guests. I have served it at cocktail parties in cold weather. Also as a first course at dinner, substituting it as the starch.

pinch tips: How to Season and Care for a Cast Iron Skillet



30 Min


45 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This potato soup will really surprise you; it’s not just your run-of-the-mill recipe! To say my husband loved this soup would be an understatement. The morning after he tried it for the first time, his first comment of the day was, “That is one of the best soups I have ever eaten!”

Susan, you are my husband's soup hero.

[Read more about this recipe in Janet's Notebook!]


4 c
diced potatoes
1/2 c
finely chopped green onions
1/2 c
chopped parslay
4 Tbsp
good olive oil
1 qt
chicken broth, low salt
1 Tbsp
1/2 tsp
2 c
heavy cream
4 Tbsp
all purpose flour
bay leaf
chipped chives for garnish-optional

Directions Step-By-Step

Saute potatoes, onion and parslay in oil. Cover and cook on medium heat for 15 to 20 minutes, until pototpes are tender and translucent.
Add stock, bay leaf and seasonings. Mix together cream and flour. Add to potatoes. Simmer 30 minutes. Remove bay leaf. To serve:heat and garnish with chives.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #festive, #comfort-food