This is another gem of a recipe from my mother-in-laws collection. It is so comforting, creamy and delicious. Come cooler months it is on constant rotation and definitely my kids favourite soup!!

I think one of the best things about being an adult to me is soup. Yup. Soup. I don’t know why exactly, but it makes everything better. However good soup usually takes time and learning to make good soup took me some time. Thank goodness for family recipes people are willing to share and delicious things getting passed on through the generations. This soup is a winner of a  recipe in my books whether one is an adult or not. 

What’s really terrific about this soup is how smooth it purees up. That also means no picky little ones can pick out any pieces of anything. It is also delightfully yummy. It tastes great with baking powder biscuits, soda bread, dinner rolls or fresh bread (but then again what doesn’t?!)

So do yourself, and any loved ones fortunate enough to be in the vicinity, a favour and try making this soup for yourself!

Cream of Potato Soup Recipe 

Ingredients:

• 1 Medium Onion (or 6 Green Onions) OR 1 Large Leek, Chopped 
• 2 Tablespoons of Butter
• 4 Large Russet Potatoes, Peeled and Diced
• 2 Tablespoons Fresh Chopped Parsley (optional)
• 2 Sprigs Celery Leaves, Chopped
• 1 Teaspoon Salt
• 1/2 Freshly ground Black Pepper
• 1/4 Teaspoon Paprika
• 3 – 4 Cups Boiling Water
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Freshly Ground Pepper
• 1 Cup Cream (or Half and Half)
• 1 Cup Milk
• 2 Bouillon Cubes 

Directions:

Cook chopped onion, or leeks, in 2 tablespoons of butter in big pot on medium heat until soft.

Add in diced potatoes, parsley, celery leaves, salt, pepper and paprika. Stir.

Add in enough boiling, or hot, water to fully cover everything. Bring to a boil. Reduce heat, cover and simmer for 20 – 30 minutes, until potatoes are soft and fully cooked.

Carefully puree the mixture in batches in a food processor or blender. Set aside.

Melt 2 tablespoons of butter in pot on medium heat and sprinkle 2 tablespoons flour, stir and allow to cook 1 – 2 minutes. Add salt and pepper. Slowly whisk in milk and cream a little at a time, slowly whisking in more until fully combined. Stir in 2 bouillon (chicken or veggie).

Stir until slightly thickened and beginning to bubble. Reduce the heat to low. Add back in the pureed potato mixture and stir until fully combined and heated thru. Taste for seasonings. Serve.

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Cream of Potato Soup

A hearty, creamy potato soup recipe passed down from my mother-in-law.

Course Soup

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 6 people

Ingredients

• 1 Medium Onion Chopped
• 6 Green Onions or 1 Large Leek Washed and Chopped
• 2 Tablespoons of Butter
• 4 Large Russet Potatoes Peeled and Diced
• 2 Tablespoons Fresh Chopped Parsley optional
• 2 Sprigs Celery Leaves Chopped
• 1 Teaspoon Salt
• 1/2 Teaspoon Freshly ground Black Pepper
• 1/4 Teaspoon Paprika
• 3 – 4 Cups Boiling Water
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Freshly Ground Pepper
• 1 Cup Cream or Half and Half
• 1 Cup Milk
• 2 Bouillon Cubes

Instructions

1. Cook chopped onion, or leeks, in 2 tablespoons of butter in big pot on medium heat until soft.
2. Add in diced potatoes, parsley, celery leaves, salt, pepper and paprika.
3. Stir.
4. Add in enough boiling, or hot, water to fully cover everything.
5. Bring to a boil.
6. Reduce heat, cover and simmer for 20 – 30 minutes, until potatoes are soft and fully cooked.

7. Carefully puree the mixture in batches in a food processor or blender until smooth.

8. Set aside.
9. Melt 2 tablespoons of butter in pot on medium heat and sprinkle 2 tablespoons flour, stir and allow to cook 1 – 2 minutes.
10. Add salt and pepper.

11. Slowly whisk in milk and cream a little at a time, continue slowly whisking in more until fully combined.

12. Stir in 2 bouillon (chicken or veggie).
13. Stir until slightly thickened and beginning to bubble.
14. Reduce the heat to low.
15. Add back in the pureed potato mixture and stir until fully combined and heated thru.
16. Taste for seasonings.
17. Serve.

Recipe Notes

This soup is delicious made with green onion, white onion, leek or a combination.

If you want to avoid a green hue to the soup, leave the parsley out.

Dice the potatoes all to similar size for even cooking. The smaller the dice, the quicker they will cook.

Make sure all potatoes are covered by water before bringing to a boil. 3 – 4 Cups of water is an estimate – it depends on how large your potatoes are.

Be very careful when pureeing hot liquids as the steam can force the blender lid off if too full. Puree in small batches.

Store any leftovers in the fridge and reheat slowly.