Best Cream of Potato Soup


After constant tinkering with this recipe, I have come up with soup
which is the definitive cream of potato soup. Rich with vegetables and
wonderfully spiced, you will find yourself doubling this recipe often!


  • 1 onion, chopped
  • 1/2 cup chopped celery
  • 1/4 cup chopped carrots
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 5 tablespoons margarine
  • 4 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups whole milk
  • 3 potatoes, cut into 1/4-inch slices
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons mustard powder
  • 1 pinch ground allspice
  • 3/4 teaspoon celery seed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon seasoning salt
  • 2 tablespoons dry white wine
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon chicken bouillon powder


  1. In a large stock pot,
    saute onion, celery, carrots, garlic and parsley in butter until soft
    but not browned. Sprinkle in flour and cook, stirring for 2 minutes.
    Add broth slowly, stirring as you add.
  2. Add milk, potatoes,
    Worcestershire sauce, dry mustard, allspice, celery seed, thyme,
    seasoning salt, dry white wine, cayenne pepper and chicken granules.
    Allow to simmer and thicken, stirring frequently, until the potatoes are
    cooked through, approximately 25 minutes. During cooking, break up
    potatoes with the back of a spoon. Serve warm.
Makes: 6 servings
Start to Finish: 35 mins


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