Creamy Potato Soup

Kathy Sandoz


Good any time of the year!


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 2 lb
    red potatoes, small - quartered
  • 2 stalk(s)
    celery, diced
  • 2
    carrots, diced
  • 1/2
    onion, small - chopped
  • 8 c
  • 4
    cubes chicken bouillon
  • 1/2 tsp
    celery salt
  • ·
    salt and pepper to taste
  • 1/2 c
  • 1-2 c

How to Make Creamy Potato Soup


  1. Put everything except cornstarch and milk in a large pot. Bring to a boil,then reduce heat to medium and let simmer until all veggies are tender.
  2. In the meantime, mix cornstarch with 1 cup of the milk.
  3. Once veggies are tender, slowly pour in the cornstarch and milk mixture while stirring.
  4. If it seems too thick, add more milk until it is to the desired consistency.
  5. Serve hot. Add any toppings you choose.
  6. Ex: grated cheese, bacon bits, chives, butter, etc.

Printable Recipe Card

About Creamy Potato Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American

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