Total Time
55mins
Prep 20 mins
Cook 35 mins

I have been making this a thick hardy chowder- like soup since I was a kid. My hubby swears that he had never had a good potato soup until he tasted this. He often asks me make this for his work potlucks.

Ingredients Nutrition

  • 5 -6 medium potatoes
  • 1 small onion, chopped
  • 1 cup butter
  • 12 cup flour
  • 4 14 cups milk
  • 1 (14 1/2 ounce) can peas and carrots (drained) or 1 (14 1/2 ounce) can mixed vegetables (drained)
  • 2 teaspoons garlic salt
  • 12 teaspoon salt
  • 14 teaspoon pepper

Directions

  1. Peel and cube potatoes cook in lg pan of water until tender.
  2. While potatoes are cooking, melt butter over medium heat in large soup pan, whisk in flour.
  3. Increase temp to about medium high, add milk a cup at a time whisking as you go, continue to whisk until thick.
  4. Be careful to not burn bottom of pan (You may cook at a decreased temp if unable to whisk entire time, frequent whisking is necessart to keep an even consistency and to keep from burning). When thick, add drained potatoes, onions and veggies.
  5. Add garlic salt, salt and pepper.
  6. Serve.
  7. Variations: for thinner soup add extra 1/4 cup milk.
  8. Or try these variations, add 1 cup cooked broccoli in place of mixed veggies and/or mix in 3/4 to 1 cup of shredded cheddar cheese to make Cream of Broccoli or Cheesy Potato or Broccoli Soup.

Reviews

(7)
Most Helpful

My family loved this soup, although I made a few alterations as 2 sticks of butter is almost shocking... I reduced the butter to 1/2 stick and sauteed the onions in the butter before adding the flour. To add flavor, I substituted 1 cup of the milk with chicken stock. Then I pureed half of the cooked potatoes with some of the milk to add flavor and thickness to the soup. The result was a creamy and thick soup with 1/4 of the added fat in the original recipe. Otherwise, this was a nice recipe that was enjoyed by the whole family.

newtonjulie January 18, 2009

I'm sorry I couldn't give this soup ten stars. It was made for the soul on a cold night. Thank you Tammie V for sharing it.

Charles Benjamin October 04, 2008

This was ok. It was very, very thick and so next time I would add even more milk. I did add some cooked crumbled bacon per my meat eating DH's request, and that gave it some much needed flavor. Without that, it seemed quite bland. We did end up adding some cheddar cheese as suggested to give it some flavor also. I'm not sure if I'll make this again...for the fat content in this recipe I was really hoping for something that would knock my socks off, but this just didn't.

RSL February 17, 2008

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