Creamy Potato Soup

READY IN: 40mins
Recipe by lildebbie77

A wonderfully low-fat, creamy potato soup that's perfect for cool nights - but very easy to prepare!

Top Review by Tinkerbell

I needed to use up some potatoes so I did a search & chose this soup because it would be a two-for-one. I'd be using the potatoes & easing my family back into smoked paprika, which we'd accidentally OD'd on with a recipe more than a year ago & I haven't been able to use it since. This was a small amount called for & Parsley's review sealed the deal. I was not disappointed! We all really enjoyed the "newness" of the smoked paprika. It's what set this recipe apart from the many other potato soups we've tried. I had small potatoes so I used 7 of them & I still ended up adding another cup of 2% milk to thin it out enough. I served it with bacon, green onion, sour cream & shredded cheese. Thanks for sharing, lildebbie! Made & enjoyed for Spring 2009 Pick A Chef.

Ingredients Nutrition


  1. Start boiling potatoes.
  2. In a soup pot, saute the onions and celery over medium heat for about 5-8 minutes, until it is soft.
  3. Add the garlic and cook for another 2 or 3 minutes.
  4. Add the flour and stir constantly for a minute.
  5. Stir in the milk and vegetable broth; bring to a slow simmer for about 5 minutes.
  6. Add paprika and season with salt and pepper.
  7. By this time, your potatoes should be done - you don't want them to be falling apart, but just fork-tender. Drain the potatoes and divide in half.
  8. Mash half of the potatoes and stir them into the soup. Simmer for another five minutes.
  9. Add the remaining potato chunks, and adjust seasonings to taste - I added a bit more pepper and another dash of smoked paprika.
  10. Serve with whatever toppings you like - bacon, fried onions, grated cheese, scallions, etc.

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