Cream of Potato Soup
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!
by Darla R.
Nutrition information
Servings: 9
Amount per serving
- 460
Calories - 320mg
Sodium - 11g
Protein - 179mg
Calcium
Ingredients
- 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
Instructions
Step 1
Melt butter on medium heat in a soup pot.
Step 2
Add celery and onions. Cook about 5 minutes until vegetables are tender.
Step 3
Add flour and let cook about 2 minutes, stirring often.
Step 4
Add chicken stock and stir to combine.
Step 5
Once chicken stock is hot and flour is well incorporated, cook for about 5 minutes stirring constantly. Mixture gets about the consistency of pudding.
Step 6
Add half and half. Stir constantly until mixture is hot, well incorporated, and thick.
Step 7
Lower heat to low.
Step 8
Add potatoes and let cook about 30 minutes, stirring often.
