Real Recipes From Real Home Cooks ®

creamy potato soup

a recipe by
Barbara Miller
Mountain City, TN

This simple creamy potato soup comes together easily. Once the cream soup replacement mix is put together and stored in your pantry the recipe is even easier. The mix can be used in any recipe to replace cream soup. You can use beef or tomato bouillon for other versions. A small can of mushroom bits and pieces can be added to the reserved water to make a mushroom version with with the chicken or beef mixes. Prep time does not include making the initial batch of soup replacement. But it takes just a few minutes.

serves 4 servings in 16 ounce mugs
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For creamy potato soup

  • SOUP
  • 1 qt
  • 1/2 c
    yellow onions, diced small
  • 1/2 c
    celery, diced small
  • 4 c
    potatoes, peeled and small diced
  • 4
    chicken bouillon cubes
  • 1 tsp
    black pepper, freshly ground
  • 1 tsp
    poultry seasoning
  • 1 tsp
    garlic and herb seasoning
  • 1 Tbsp
    dried parsley flakes
  • 1 tsp
    italian seasoning
  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    butter, salted
  • 1 c
    cream soup replacement mixed with water
  • 2 c
    instant nonfat dry milk powder
  • 3/4 c
  • 1/4 c
    chicken bouillon powder
  • 1/2 tsp
    thyme, dried
  • 1/2 tsp
    basil, dried
  • 1/4 tsp
    ground pepper

How To Make creamy potato soup

  • 1
    Pour 1 quart of cold water into a 2 or 3 quart cooking pot.
  • 2
    Peel and small dice the onion. (I used half of a large yellow onion.) Discard the peel. Add the onion to the pot of water.
  • 3
    Small dice the celery. Add it to the pot.
  • 4
    Peel, rinse and small dice the potatoes. I used Russet potatoes. Discard the peels (or rinse and save them to make fried/baked potato crisps.) Add the potatoes to the pot.
  • 5
    Place the pot on the stove eye/burner. Turn the heat to medium (5 or 6) on the electric.
  • 6
    Unwrap and add the bouillon cubes to the pot.
  • 7
    Add the ground pepper, poultry seasoning, parsley flakes, Italian seasoning, dried garlic and herb (I used garlic and red pepper flakes in a grinder) and stir.
  • 8
    Bring to a boil. Reduce heat to medium low (4). Let the soup boil gently for 30-40 minutes.
  • 9
    Meanwhile, remove and 2 cups of the liquid from the pot, try to ladle it out so that the herbs and onion stay in the pot as much as possible. Let it cool. One cup will be added back into the pot as the liquid boils down below the potatoes (usually after 10 minutes of cooking.) The other cup will be used to make the Cream Soup Replacement.
  • 10
    To make the Cream Soup Replacement, Combine the dry milk, cornstarch, bouillon granules, thyme, basil and pepper in a food processor or blender. Process a few seconds to bled the ingredients. Store this in an airtight container (I use an empty quart mason jars with lids.) makes 9 cups of mix.
  • 11
    When the 1 cup of broth that is left in reserve has cooled add1/3 cup of the dry mix.(This is to substitute for 1 can of condensed soup.) Stir to get rid of all clumps. When the soup has finished cooking (30 to 40 minutes) pour the liquid mixture into the pot and stir gently until the soup thickens.
  • 12
    Add the olive oil and the butter. Stir to melt the butter. Serve.
  • 13
    You can serve the soup with saltines or any crackers, cornbread, croutons or garlic bread. You can add toppings like cheese, bacon, sausage, corn, green onion, chili. Just what ever. My son likes a few saltines and I eat mine plain.