Total Time
Prep 10 mins
Cook 35 mins

This is a great creamy version of an old favorite. Freezes well

Ingredients Nutrition


  1. In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat.
  2. Add the potatoes, water, dill and marjoram, cover and bring them to boil.
  3. Reduce the heat and simmer until the potatoes are soft, about 10 minutes In a blender in batches, puree the vegetable mixture with the milk and if using the Neufchatel or cream cheese.
  4. Return the soup to the pot and gently reheat.


Most Helpful

Wonderful Soup! Was the perfect supper last night as it was so cold outside. I used half and half for the milk to make it even creamier, and I added the cream cheese. I think it made a nice texture. Seasonings are just right, all we needed were salt and pepper. DH says we can have this again! Thanks, Tish!!

MizzNezz March 04, 2002

A very flavorful potato soup with a nice texture. I love cream cheese, so I didn't bother to figure out how much 4 TBS were I just put in 4 ounces, which was the half I had left over from another recipe. Thanks for the recipe Tish!

Junebug August 17, 2002

Easy, flavorful, and freezes well. I used what I had on hand which was russet potatoes, fresh marjoram and cream cheese. Very nice, Tish. Thanks.

sidMILB February 13, 2004

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