Cream of Potato Soup recipe

Tonight I made some cream of potato soup, adapted from a recipe I found at Below is the recipe as I made it, along with some notes on possible modifications to make next time.

I served this to a group of friends tonight, and everyone seemed to enjoy it. The only possible adjustment I would make is to reduce the cayenne pepper for anyone who doesn’t like spicy foods.

6-8 servings.

  • 2-3 tablespoons olive oil
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 1 large stick chopped celery
  • 1 medium carrot chopped
  • 2 tablespoons chopped fresh parsley
  • 4 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 pint (2 cups) heavy whipping cream
  • 1/2 cup whole milk
  • 4 red potatoes, cut into 1/4-inch slices
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons mustard powder
  • 1 pinch ground allspice
  • 3/4 teaspoon celery seed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon seasoning salt
  • 2 tablespoons dry white wine
  • 1/4 teaspoon ground cayenne pepper (I used 1/4 tsp, but the soup had a bit of a bite–which I like, but some people might prefer only 1/8 tsp)
  • 1/4 teaspoon chicken bouillon powder
  • 1-2 cups shredded cheese
  • 1-2 cups fresh chives or green onions, chopped


  1. Put the olive oil and salt in a large pot over low/medium heat.
  2. Then chop the vegetables, and as they are ready, add them to the pot: Onion, garlic, carrot, celery, parsley. Saute until the onions are soft, but not brown.
  3. Add the flour and cook, stirring for 2 minutes.
  4. Add the broth slowly, stirring as you add.
  5. Mix in remaining ingredients except the cheese and chives or green onions. Allow to simmer until potatoes are soft. Approximately 25-35 minutes. When potatoes are soft, lower heat to keep soup warm until ready to serve.
  6. Serve warm in a bowl. Add shredded cheese and chives or green onions.

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  1. Pingback: Sweet Potato Panini recipe « Verbally Flimzy

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