CREAM of POTATO SOUP, better than a can version

Nancy J. Patrykus


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 votes
15 Min
15 Min


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


1In 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.
2In a double-boiler, melt butter.
Sprinkle with flour.
Mix well until blended.
Slowly fold in milk and reserved cooking liquid.Simmer until mixture thickens.
3Add 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.

About this Recipe

Course/Dish: Vegetable Soup
Other Tags: For Kids, Healthy
Hashtags: #potato, #creamed