Creamy Potato Soup

(from home4edu’s recipe box)


Prep time: 15 minutes
Cook time: 20 minutes
Serves 6 people

Categories: Soup


  • 5 medium (4 cups) Yukon Gold potatoes, peeled, cubed
  • 1/4 cup Land O LakesĀ® Butter
  • 1/4 cup chopped onion
  • 2 teaspoons chicken-flavored bouillon
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • Shredded Cheddar cheese, if desired
  • Chopped green onions, if desired


  1. Place cubed potatoes in a 4-quart saucepan. Add enough water to cover. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Continue cooking 10-12 minutes or until potatoes are tender. Remove from heat; drain. Keep warm

  2. Melt butter in 10-inch skillet over medium-high heat until sizzling; add onions. Continue cooking 3-5 minutes or until onions are softened. Stir in chicken bouillon until dissolved.

  3. Add onion mixture, milk, salt and pepper to cooked potatoes in same 4-quart saucepan. Pour half of soup mixture into 5-cup blender container. (OR use a stick blender in the pot.) Cover; blend 25-30 seconds or until smooth. Return blended potato mixture to saucepan. Cook over medium heat 3-5 minutes or until heated through.

  4. To serve, spoon into individual soup bowls. Top with cheese and green onions, if desired.

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