Cream of Potato Soup

Amy Herald


This recipe makes some of the best base for any cream soup! You could make it heavier and creamier by using half & half instead of milk! I generally make it with whole or 2% milk. Enjoy!


★★★★★ 3 votes

15 Min
25 Min
Stove Top


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3 c
chicken broh
6 c
whole or 2% milk or half & half
12 oz
bacon, cooked & crumbled
2 1/2 lb
potatos, peeled & cubed
1 c
celery, finely diced
1/2 c
green onions
1 tsp
1/8 tsp
white pepper
2 Tbsp
1/4 c
all purpous flour
1/2 c

How to Make Cream of Potato Soup


  • 1Cook potatoes and celery in chicken broth, add bacon in last five minutes of cooking. Drain broth off of bacon and vegetable until what's left barely covers the vegetables & bacon.
  • 2Add Milk and butter, salt & pepper, cook until just heated through.
  • 3Mix flour and water together and stir until a smooth paste is formed.
  • 4Add flour paste, cook & stir over medium heat just until thickened. Serve with cheddar cheese & oyster crackers.

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About Cream of Potato Soup

Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, Heirloom

Show 17 Comments & Reviews

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