cream of potato soup, better than a can version

★★★★★ 3 Reviews
Finnjin avatar
By Nancy J. Patrykus
from Spokane, WA

My husbands family had a huge Wisc. potato farm. We would often visit them in the fall, and help on the conveyer belt sorting rocks and potatoes. That was back breaking fun ... for a couple days! This is a soup that I often made with the sack of potatoes we would bring brought back home. I LOVE potatoes, and I accdiently married into his wonderful family! If you have never tasted a "fresh" potato soup.. this is for you. Occasionally I will add two diced carrots in step #1 for color. Please try this recipe, for that wonderful fresh farm taste.

★★★★★ 3 Reviews
serves 4-6
prep time 15 Min
cook time 15 Min

Ingredients For cream of potato soup, better than a can version

  • 3 c
    water
  • 3-1/2 c
    peeled, and diced potatoes
  • 2
    onion slices
  • 2 Tbsp
    butter, softened
  • 3 Tbsp
    flour
  • 2 c
    everporated can milk
  • 1/2 tsp
    celery salt
  • 1 Tbsp
    chopped parsley
  • salt and pepper to taste

How To Make cream of potato soup, better than a can version

  • 1
    In a large saucepan combine water, potatoes and onion. Cook until vegetables are tender. Strain vegetables, reserving 2 cups of cooking liquid. Pass vegetables through a sieve in order to obtain two cups of pulp. Set aside.
  • 2
    In a double-boiler, melt butter. Sprinkle with flour. Mix well until blended. Slowly fold in milk and reserved cooking liquid.Simmer until mixture thickens.
  • 3
    Add vegetable pulp, stirring constantly. Stir in salt and pepper. Sprinkle with parsley. Serve very hot. Picture is of the ceramic potatoes that I had special made for my potato farming in=laws. A surprise Christmas present one year. It always looks nice on the table, and soups stay warmer with the lid on.

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