Creamy potato soup

Creamy Potato Soup Recipe

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Claudia Azaroff


I have shared this recipe with co-workers who have sworn to "hate" potato soup, and changed their minds! Enjoy!


★★★★★ 1 vote

10 Min
20 Min


  • 5
    large potatoes- peeled, cubed, boiled
  • 1
    large white onion- finely chopped
  • 1
    stick butter
  • 1/2 c
    all purpose flour
  • 6 c
    2% milk
  • 2 c
    shredded cheddar cheese
  • 2 Tbsp
  • ·
    pepper to taste
  • 1 tsp
    marjoram flakes

How to Make Creamy potato soup


  1. Thoroughly wash, peel and cube 5 large potatoes. Add to large stock pot of boiling water and boil for approximately 15 minutes or until potatoes reach desired tenderness. Stain and set aside.
  2. While potatoes are boiling, in a large saucepan melt entire stick of butter. When butter has melted, add chopped white onion and cook for 2 minutes.
  3. Add salt, pepper and flour to butter and onion to create a roux base. ( this will be thick and probably form a ball-- that's okay)
  4. with a wire whisk, gradually add the milk- stirring constantly to ensure there are no lumps. Continue to stir the milk mixture over medium heat until it begins to thicken slightly.
  5. gradually add cheese, stirring constantly until soup is smooth. Add cooked potato cubes, stir until well combined. Serve hot!

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About Creamy potato soup

Course/Dish: Cream Soups

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