Cream of Potato Soup

Rose Rauhauser


This took me time to get this perfected. My family loves thick soups and my MIL used to make hers with dumplings, so I fixed the flavor of the dumplings to my liking and thickened up a basic potato soup. Enjoy


☆☆☆☆☆ 0 votes

6 or more
30 Min
1 Hr
Stove Top


  • 8
    peeled and diced russet potatoes
  • 1
    large vidalia onion chopped
  • 2 Tbsp
    dried parsley
  • 3 or 4
    thinly sliced celery
  • 1 qt
    heavy cream
  • 1 c
    whole milk
  • 1/4 lb
  • 3
    hard boiled eggs diced
  • 2
    8 oz. packages cream cheese softened

  • 1
    extra large egg beaten
  • 1/4 c
    grated parmasano/regiano cheese (finely grated)
  • 1/4 c
    flour (maybe less) add a tablespoon at a time until desired consistancy

How to Make Cream of Potato Soup


  1. In a large pot put diced potatoes, diced onion and thinly sliced celery, cover with just enough water to par boil until celery is tender only. Gently remove water and keep all ingredients in the pot. Pour in heavy cream, whole milk and butter and dried parsley. Put on LOW heat, bring to boil, gently stir and add diced hard boil eggs and cream cheese, simmer very low and prepare the dumplings.
  2. Dumplings: Beat one egg, add one tablespoon at a time flour and grated cheese, starting and ending with flour until it is a consistency that when dropped into boiling soup will rise like a dumpling should. Dump by tablespoonful into hot simmering soup and let it get solid and form the dumpling and do the next one. Complete all the dumplings, simmer for 1 hour or less, potatoes must be tender, serve.

Printable Recipe Card

About Cream of Potato Soup

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

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