Cream Of Potato Soup
Cream of Potato Soup offers a comforting, velvety texture with the hearty flavors of potatoes, onion, and celery. Perfect for chilly days, it is quick to prepare and ideal for a cozy family meal or casual lunch, showcasing simple ingredients transformed into a warm, satisfying bowl.
Ingredients
Instructions
- In a microwave-safe glass casserole, cook peeled diced potatoes, diced onion, and diced celery in enough water to cover until tender, about 6 to 8 minutes.
- In a separate bowl, make a thickening mixture by combining flour, salt, and pepper with half of the milk, then add this mixture to the cooked vegetables.
- Cook for an additional 5 minutes until the soup reaches a thick, creamy consistency.
- Stir in the remaining milk and heat until warm, if necessary, before serving.
Tips & Substitutions
For a creamier texture, consider using an immersion blender to puree the soup after cooking the vegetables. If you prefer a thicker soup, you can add more flour to the thickening mixture. Substitute with almond milk for a dairy-free version, or add garlic for extra flavor. This recipe is versatile, so feel free to toss in herbs like thyme or parsley for added freshness.
Serving Suggestions
Cream of Potato Soup pairs beautifully with crusty bread or a fresh garden salad for a complete meal. For added texture, top with crispy bacon bits or chopped chives. This comforting dish is perfect for chilly evenings and can be easily served as a starter before a main course. Consider offering a side of Oven-Browned Potatoes for a hearty duo.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. If the soup thickens too much in the fridge, add a splash of milk or water while reheating to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Potato Soup contains roughly 324 calories, with 5g protein, 45g carbohydrates, and 14g fat. It is an excellent source of potassium (20% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1877mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this soup?
Absolutely! Feel free to add vegetables like carrots, leeks, or even broccoli for a twist on the classic recipe. Just make sure to adjust the cooking time accordingly so everything is tender and flavorful.
How can I make this soup vegetarian?
This recipe is inherently vegetarian; just ensure that the milk used is non-dairy if you want a completely plant-based option. Using vegetable broth instead of water while cooking the vegetables can also enhance the flavor.
Can I make this soup ahead of time?
Yes, you can prepare the soup in advance. Just follow the recipe, let it cool completely, and store it in the refrigerator. When you're ready to serve, gently reheat it on the stove, adding a little extra milk if needed to retain its creamy consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).