This is the quickest cream of potato soup you will ever make. Just thirty minutes from peeling the potatoes to serving the soup.

Cream of Potato Soup Recipe

Image courtesy:


  • 4 potatoes – peeled and cubed
  • 1 1/2 cups chicken broth
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon salt
  • ground black pepper to taste
  • 1 tablespoon chopped onion
  • 1/8 teaspoon dried dill weed
  • 1 tablespoon all-purpose flour
  • 1 cup milk


In a large pot over high heat, boil the potatoes in the broth for 15 minutes, or until potatoes are tender. Carefully separate the potatoes from the broth and transfer to a blender or food processor.

Add 3/4 cup of the broth to the potatoes and puree for 5 seconds or more depending on how smooth you want the soup to be. Add remaining broth and set aside.

Melt the butter in a large saucepan over medium heat. Add the salt, ground black pepper, onion and dill weed to the butter, stir and saute for 2 minutes. Sprinkle with the flour and stir well.

Pour in the milk and heat until the mixture starts to thicken, about 1 to 2 minutes. Stir in the pureed potato mixture. Allow to heat through and serve.