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Cream of Potato Soup

It's time for cream based soup and chilly evenings. Check out my cream of potato soup recipe.
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Course Soup
Cuisine American
Servings 6 servings


  • 2 cups of half and half or milk, or cream
  • 3 cups of chicken broth
  • 1 cup of vegetable broth
  • 3-4 cups of gold and red potatoes- cut up
  • 1/2 cup shredded carrot
  • 3 sticks of celery
  • 3 cloves of garlic
  • 1 small yellow onion
  • 4 TBS flour
  • Salt and Pepper to taste
  • TOTAL 6-8 TBS of butter 1 stick


  • In a Medium Pot
  • Melt 3 TBS butter
  • Add the chopped onion and celery, and minced garlic. Saute until the vegetables are translucent and tender.
  • Add the potatoes, carrots and broth. Bring to a boil and then put a lid on it until the potatoes are soft.
  • In a Medium Pan
  • Melt 3 TBS butter
  • Slowly add the 4 TBS of butter- mix it into a paste
  • Slowly add the milk (or milk, or cream)
  • Stir constantly until it is thick, creamy and bubbly
  • Once you know that the vegetables are all soft enough to eat, add your roux to the soup
  • Add bacon, cheese, salt and pepper


Price at a Glance
Potatoes (estimated 6 potatoes total) about $2-3
Chicken/Veggie Broth $2
Celery $1.26
Carrot $0.10 (guess-stimate)
Onion $0.50 (guess-stimate)
Garlic $0.10 (guess-stimate)
Flour (very little for 4 TBS)
(Great Value) Half & Half $1.48
Homemade French Bread dinner rolls way less than $1
Total- less than $10 and this will give us 2-3 nights' dinners for 2 people
Keyword $5 Dinner, budget dinners, chicken soup, cream based soup, cream of potato soup, potato recipes, potato soup, potatoes