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Angie's Potato Soup
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- #57839
A classic potato soup recipe that isn't overly heavy but yet still has a thick, creamy texture.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
11 reviews
ingredients
4 tablespoons cornstarch
1 cup milk
2 tablespoons butter
1/4 cup finely chopped onion
4 cups peeled and diced potatoes
3 cups cold water
1 teaspoon salt
1/2 teaspoon celery salt
4 stalks celery, thinly sliced
1 carrot, peeled and shredded
3 chicken bouillon cubes
1 cup light cream
1/2 teaspoon black pepper
1 tablespoon minced parsley or green onions
directions
Whisk together the cornstarch and milk until smooth. Set the mixture aside.
Heat the butter in a saucepan over medium heat. Add the onions and cook, stirring frequently, until they are soft.
Add the potatoes, water, salt, celery salt, celery, carrots, and bouillon cubes. Bring the soup to a boil then reduce the heat to a simmer. Cover the pan and let cook for 10-15 minutes or until the potatoes are tender.
Stir in the reserved cornstarch mixture, cream, and black pepper. Stir constantly until the soup thickens, about 3-5 minutes.
Garnish individual servings with parsley or green onions. Serve hot.
nutrition data
383 calories, 20 grams fat, 44 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
December 14, 2010
Made it the way Ravenshroud said except double instead of triple salt. BEST POTATO SOUP EVER! Rich, creamy, hearty, flavorful. Definitely awesome with the cheese and bacon on top.
December 1, 2009
If you are looking for taste, this is the soup. Try it one time and you will be hooked. The best soup you will ever eat
June 20, 2009
Double onion, triple salt, half and half instead of light cream, double pepper, definately use sliced mini carrots for color, add cheddar cheese into each serving bowl, add bacon. Cook it after your put in the cream until it all comes together and becomes a nice thick white. 3-5 minutes is way too short at low-medium simmer heat. I would say 10-15 more minutes unless you are willing to turn the heat up some. And now it tastes exactly like Saltgrass steakhouse Baked Potato Soup. Wonderful recipe. As always prep all ingredients before you begin to make this cooking experience smooth. We had it with baked parmesan chicken(not the marinara kind), but if you add bacon and cheese it is a great, though fattening, lunch meal.
February 24, 2009
I added shreaded cheese. Soup was wonderful. I added a note to my copy of the recipe to saute the celery so it was more tender. I doubled the recipe and fed 8. It was great. Thanks George Adkins
January 21, 2009
I'm a very picky eater, but this soup was and is anything that I wanted it to be. This soup is great and I would highly recommend this soup to anyone. Now that others have tryed it, they want the recipe.
January 28, 2008
This soup was easy to make and had alot of good flavor. My husband said it was close to what he is use. I think I will cut celery in smaller pieces. He did end op eating thw whole bowl so I know it was good! Missy
December 28, 2007
I made this on a very cold day and it warmed the house with a yummy smell and filled our tummy with great soup. I'll make this again.
September 27, 2007
This was fantastic as is ! However, other potato soups have hard boiled eggs, so I added three. I made a double batch and shared it; everyone asked me the recipe.
May 6, 2007
Great flavor in this soup. Doctored up with a little cayenne, dill, garlic; used all skim milk and was still nicely thick. Will definitely add to my favorites!
April 14, 2007
This soup was wonderful!!! I made it for my roommates and boyfriend all LOVED it!!! Very creamy and it does make plenty, will serve more than 4!
January 29, 2007
This was a tasty dish. I believe it serves more than the stated four, but it had plenty of ingredients that made it look appetizing and taste good! I put the whole thing into the crockpot! And with little adjustment, it was great consistency and texture. I would recommend this recipe being delicious, and very easy to prepare. MzRizz