Cream of Potato Soup By: Darla R.
I got the basic cream base recipe from my sister-in-law one day when I visited, and she was making cream of crab soup. This is the same recipe without the celery, onions, and potatoes, but with 2 tablespoons of Old Bay seasoning and 1 pound of crab meat added. My son David, who has cystic fibrosis, loved her cream of crab soup, so I got the idea of using this basic cream-based recipe to make many variations. The cream of potato soup is his favorite. For broccoli cheese soup, add 1 cup of grated cheddar cheese, 1 cup of grated American cheese and broccoli. For clam chowder, use clam juice to replace the chicken stock, add 5 large potatoes (diced) and 2 cans of clams. Use your imagination and create your CFer’s favorite. Thanks Aunt Karen!
- 1 stick(s) butter or margarine
- 10 Tbsp flour
- 32 oz chicken stock
- 1 qt half and half
- 1 c celery, chopped
- 1 c onion, chopped
- 5 large russet potatoes, diced to bite size pieces
- Salt and pepper to taste
- Add All Ingredients
Melt butter on medium heat in a soup pot.
Add celery and onions. Cook about 5 minutes until vegetables are tender.
Add flour and let cook about 2 minutes, stirring often.
Add chicken stock and stir to combine.
Once chicken stock is hot and flour is well incorporated, cook for about 5 minutes stirring constantly. Mixture gets about the consistency of pudding.
Add half and half. Stir constantly until mixture is hot, well incorporated, and thick.
Lower heat to low.
Add potatoes and let cook about 30 minutes, stirring often.
- Servings: 9
Amount per serving:
- Calories: 460
- Fat: 24 g
- Sodium: 320 mg
- Protein: 11 g
- Calcium: 179 mg
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