Creamy Potato Soup

Kathy Sandoz


This has been a favorite of mine since I was a child. Especially good on cold, rainy days!


☆☆☆☆☆ 0 votes

Stove Top


  • 1 small
    onion, diced
  • 3 stalk(s)
    celery, diced
  • 3 dash(es)
    carrots, diced
  • 3-4 lb
    red potatoes, halved or quartered
  • 4 c
    chicken broth
  • ·
    salt and pepper to taste
  • 2 c
    water, or enough to cover vegetables
  • 1-1 1/2 c
    corn starch
  • 2 c
  • 4 Tbsp

How to Make Creamy Potato Soup


  1. Add all veggies and salt & pepper to large pot. Adjust salt to your liking. Remember that chicken broth has salt.
  2. Add chicken broth and enough water to just cover the veggies.
  3. Bring to a boil, reduce heat and cover. Simmer about 15 or so minutes until everything is tender.
  4. Mix milk and cornstarch and add to simmering vegetables while stirring. Add milk as necessary after it thickens.
  5. Once it is the consistency you like, remove from heat and add butter. Cover and let sit until butter melts.
  6. *NOTE: any kind of potato will work. I had red ones from the garden so that's what I used. You can add more or less butter, depending on your preference. I always add a lot of black pepper. You can also add 1/4 tsp. of paprika for color. This is especially nice if you aren't using red potatoes.

Printable Recipe Card

About Creamy Potato Soup

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: American
Hashtag: #comfort-food

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