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Cream of Potato Soup

Cream of Potato Soup
Yield:   10 servings
Cook Time:   45 minutes
Tips:   If soup thickens, stir in small amounts of milk (any fat content) until you reach desired consistency).
Suggestion:   Delicious served with a side of bread and a salad. Delicious topped with Croutons.
This Cream of Potato Soup recipe is made with hand-mashed potatoes, half and half, sour cream, leeks and green onions. The flavor is full and satisfying, and the texture, though a creamy-style (without potato chunks), has the
unmistakable texture of potatoes created by the hand-mashing technique (rather than using a hand-mixer). This soup can be made with any type of potato you favor, such as Russet (used in the soup shown in photo), golden and/or red potatoes. This soup is of course fabulous hot off the stove, but is also perfect for making in advance and storing in the refrigerator for serving later. The soup will likely thicken while sitting, but is easily thinned out by stirring in small amounts of milk while reheating until you reach desired consistency. To add the perfect final touch, top this soup with croutons (see Croutons for an easy homemade recipe). Cream of Potato Soup can easily be transformed into a delicious Potato Cheese Soup, simply by stirring some cheddar cheese into the soup pot and allowing it to melt just before serving (see Potato Cheese Soup).



  • 6 potatoes
  • 2 tablespoons butter
  • 2 leeks, diced
  • 4 green onions, diced
  • 2 1/2 tablespoons flour (2 tablespoons plus 1 1/2 teaspoons)
  • 3 tablespoons butter, melted
  • 4 10 1/2-oz. cans chicken broth (or 5 1/4 cups fresh chicken broth or bouillon and water)
  • 3/4 cup potato water (saved from boiling potatoes)
  • 8 oz. sour cream (1 cup)
  • 1 1/4 cups half and half
  • 3/4 teaspoon salt (or to taste)
  • 1/4 teaspoon white pepper (or to taste)


Peel potatoes then cut into thirds. Fill a large saucepan with enough water to cover potatoes and bring to a boil. Place potatoes in boiling water and bring to boiling again. Once boiling, reduce heat to a gentle boil and cook uncovered for 25-30 minutes or just until potatoes are able to be pierced with a fork. Drain, saving 3/4 cup of the potato water. Set potatoes aside.

Melt 2 tablespoons butter in a large soup pot. Add leeks and onions and cook on low heat just until tender (do not brown) - about 3-4 minutes. In a small bowl, whisk flour with the 3 tablespoons melted butter, forming a roux (a smooth paste). Add chicken broth to leeks and onions in soup pot, then stir in flour and butter mixture and whisk until thoroughly blended.

Place cooked potatoes in a bowl and mash manually with a potato masher or fork (do not use an electric mixer). Add potatoes to soup pot, then add potato water and stir to combine. Bring to a boil, then immediately reduce to low and simmer for 10 minutes. Stir in sour cream, half and half and salt and pepper until thoroughly combined. Heat for 2-3 more minutes or just until hot, being careful not to boil. Serve.

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