Easy Cream of Potato Soup is one of those recipes that reminds me why I love cooking—it’s simple, it’s comforting, and it fills the kitchen with the most wonderful aroma. This creamy, dreamy soup comes together in just a few steps, and I promise you’ll be making it again and again.
What makes this soup truly special is how the butter and flour create that silky, luxurious cream base that coats every spoonful, while the fresh dill weed adds just a hint of brightness that keeps things from feeling too heavy. The potatoes become tender and almost melt into the broth, creating a naturally thick and satisfying soup that tastes like it took hours to make.
I love ladling this into bowls and watching my family’s faces light up with that first warm spoonful—there’s something about a homemade potato soup that just brings everyone together at the table. This is the kind of dish that grandmothers have been making for generations, and I’m so happy to pass it along to you.
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Easy Cream of Potato Soup
Ingredients
- 3 cup Dry
- 1 cup Onions
- 2 cup Potatoes
- 1 teaspoon Dill Weed
- 4 tablespoon All-Purpose Flour
- 4 tablespoon Butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 2 cup Milk
Instructions
- In a saucepan combine chicken broth, onion, potatoes and dill weed.
- Bring to a boil.
- Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
- Put 2/3 of the mixture in a blender or food processor.
- Cover and blend until smooth.
- Set aside with the unprocessed mixture.
- In the saucepan, melt the butter.
- Stir in flour, salt and pepper.
- Add the milk all at once.
- Cook and stir until mixture is thickened and bubbly.
- Stir in the potato mixture and cook until soup is heated through.
- NOTE: If you prefer a smoother soup, blend all of the potato mixture.
- Also try stirring in some grated cheese — swiss and cheddar are great in this soup.
