CREAM of POTATO SOUP, better than a can version

Nancy J. Patrykus


My husbands family had a huge Wisc. potato farm.
We would often visit them in the fall, and help on the conveyer belt sorting rocks and potatoes.
That was back breaking fun ...
for a couple days!
This is a soup that I often made with the sack of potatoes we would bring brought back home.
I LOVE potatoes, and I accdiently married
into his wonderful family!
If you have never tasted a "fresh" potato soup..
this is for you.
Occasionally I will add two diced
carrots in step #1 for color.
Please try this recipe, for that wonderful fresh farm taste.

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★★★★★ 3 votes
15 Min
15 Min


3 c
3-1/2 c
peeled, and diced potatoes
onion slices
2 Tbsp
butter, softened
3 Tbsp
2 c
everporated can milk
1/2 tsp
celery salt
1 Tbsp
chopped parsley
salt and pepper to taste


Step 1 Direction Photo

1In a large saucepan combine water, potatoes and onion.
Cook until vegetables are tender.
Strain vegetables, reserving 2 cups of cooking liquid.
Pass vegetables through a sieve in order to obtain two cups of pulp. Set aside.

Step 2 Direction Photo

2In a double-boiler, melt butter.
Sprinkle with flour.
Mix well until blended.
Slowly fold in milk and reserved cooking liquid.Simmer until mixture thickens.

Step 3 Direction Photo

3Add vegetable pulp, stirring constantly.
Stir in salt and pepper.
Sprinkle with parsley.
Serve very hot.
Picture is of the ceramic potatoes that I had special made for my potato farming in=laws.
A surprise Christmas present one year.
It always looks nice on the table,
and soups stay warmer with the lid on.

About this Recipe

Course/Dish: Vegetable Soup
Other Tags: For Kids, Healthy
Hashtags: #potato, #creamed