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Cream of potato soup

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



Yield: 3 quarts


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).


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