Total Time
Prep 15 mins
Cook 15 mins

This is from the Better Homes & Gardens cookbook with just minimal changes. I live for potatoes and this is SERIOUS winter comfort food. I inhale this recipe so it probably would make more servings than 4 if someone else were serving it.

Ingredients Nutrition


  1. In a saucepan combine chicken broth, onion, potatoes and dill weed.
  2. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
  3. Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
  4. In the saucepan, melt the butter.
  5. Stir in flour, salt and pepper. Add the milk all at once.
  6. Cook and stir until mixture is thickened and bubbly.
  7. Stir in the potato mixture and cook until soup is heated through.
  8. NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.


Most Helpful

This is the easiest and richest cream of potato I have ever made. Making again tonight and using 1/2 and 1/2. Love this recipe.

Leslie C. January 18, 2016

So much yum! I didn't follow to a "T" , but used a baseline for ingredients. I added a few more potatoes and a little more chicken broth and milk. I use the "Better than Chicken Boullion" It is a paste you can find in the soup isle. It is really superior to canned chicken broth. I added shredded cheese and cooked bacon for toppings. Everyone liked it...even the picky 4 year old!

krehistheway November 09, 2015

Just made this and I love it! Pureed all of it and added a handful of baby spinach. So so good, thick & creamy.

Liz P. September 15, 2015

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