Cream of potato soup

Very possibly the easiest soup recipe I've ever made especially if you have an immersion blender.

Yield: Yield: 3 quarts
Collections: Potato Soup

Featured Ingredients

This blend is both flavorful and colorful; it’s full of bell peppers, garlic and onion. Pride in our personal heritage was the... Size Options
$6.99 Glass jar, 1/2 cup (wt. 2.8 oz)

Cream of potato soup Recipe

Preparation Instructions

In a 1 gallon soup pot, heat the oil, and saute the onions until translucent. Add the diced potatoes and water. Bring to a boil then reduce heat to a simmer until the potatoes are cooked fork tender. Add the cream and Cedarburg/Ukranian Village seasoning. Bring to a boil again, reduce heat, let simmer for about 5 minutes. With an immersion blender, blend until smooth (or use a regular blender in small batches).

Yield: Yield: 3 quarts
Helpful Hints

For a lighter soup, milk, skim milk or even soy milk may be used ( to make it vegan), the potatoes are the natural thickener.


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Richard K

So easy to make, I like trying variations with ham and cheese, or chicken ans broccoli.

joseph c

I added some bratwurst cut into bite size bits and cheddar cheese. this is a stick to your ribs soup..

Kristen H

This is a new family favorite! We have gluten & dairy allergies in the family so I use Silk creamer and then add some chopped up ham & frozen corn & it's a full meal! I have forwarded the recipe to several co-workers who are vegan & they all love it!