Cream of Potato Soup
Cream of Potato Soup turns butter, flour, milk, broth, and tender potatoes into a creamy small-batch soup with a mild savory finish. It is a cozy comfort meal for lunch, light dinner, or soft meal prep when you want something warm, gentle, filling, and practical.
Equipment
- Small saucepan
- Whisk
- Wooden spoon
- Potato masher
Ingredients
- 3 tablespoons butter or olive oil or coconut oil
- 3 tablespoons flour
- 1/2 cup chicken broth
- 1/2 cup whole milk or heavy cream or half and half
- 1/4 teaspoon salt
- 1 dash pepper
- 1/2 cup cooked potatoes diced
Instructions
- Melt the butter in a small saucepan over medium heat until smooth but not browned.
- Whisk in the flour and cook for about 1 minute, stirring constantly to make a smooth roux.
- Slowly whisk in the chicken broth until the mixture thickens and no dry flour pockets remain.
- Gradually whisk in the milk, then add the salt and pepper.
- Stir in the diced cooked potatoes and simmer gently until the soup is creamy and hot.
- Mash part of the potatoes for a smoother texture, then taste and adjust seasoning before serving.
Notes
Storage: Store cooled soup in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze for up to 2 months, but expect dairy-based soup to loosen or separate slightly after thawing.
Reheating: Reheat gently on the stovetop over low heat, stirring often and adding milk or broth to loosen the texture.
Expert Tips: Add liquid slowly to the roux and whisk constantly so the soup base stays smooth.
Variations: Use half and half for a richer soup, or add a small amount of cheddar, chives, garlic powder, or cooked carrots.
Texture Tips: Leave the potatoes diced for a rustic bowl or mash part of them for a thicker creamy finish.