Cream Of Potato Soup

Robbie Rice's Note:

Warm up on those chilly winter days! This makes great leftovers.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 tablespoons butter or 2 tablespoons margarine
• ½ cup chopped onion
• 3 cups potatoes , peeled and diced
• 1 cup chicken broth , lowfat okay
• ¼ cup chopped fresh parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon celery seed
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cups milk , lowfat okay
• 2 tablespoons flour

Directions:

1. In large saucepan, cook onions in butter until soft.
2. Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan.
3. Simmer for 15 minutes.
4. Add milk to saucepan.
5. Puree half of soup and flour in blender.
6. Return to saucepan.
7. Heat through.

Reviews

[Kathy Strickland]

This was my first attempt at potato soup. I added chopped celery and a chopped carrot, and some cooked bacon. Using the blender to puree some, made it great. I should have left out the bacon though.

[Meeko]

My DH and I really enjoyed this soup. I too added diced celery and sautéed it with the onion (for personal preference). I also thought it was a good way to put my immersion blender to use since it doesn't get used too often! Served it topped with sliced scallions and shredded cheddar cheese and Red Lobster Cheddar Bay biscuits on the side. Yumm-O!

[Rose is Rose]

Best potato soup I ever made! I skipped the parsley, celery seed and flour. Used part half and half which thickened nicely. Also used a large amount of fresh celery that needed using up. It was delicious and fast! A culinary miracle in my book! Robbie, thanks for the recipe!