The Very Best Cream of Potato Soup Recipe

I love potato soup and I've tried a lot of recipes.

This cream of potato soup recipe is the absolute best that I have ever tried. The Cheddar cheese version is very good.

I add more than the recipe calls for.

Cream of Potato Soup Recipe

6 cups diced, peeled potatoes
1 cup diced celery
1/2 cup chopped onion
1 Tbsp. minced fresh parsley
2 chicken bouillon cubes
1/2 tsp. salt (may omit)
Dash of white pepper
2 cup water
1/4 cup flour
3 cups milk, divided
2 Tbsp. Butter

In a large saucepan or Dutch oven combine the potatoes, celery, onion, parsley, bouillon cubes, salt, pepper and water. Stir and bring to boil on high heat and then immediately reduce the heat to low and simmer, covered, until the potatoes are tender, about 20 minutes.

In a small bowl combine the flour with 1/4 cup milk, making a thin paste. Stir into the soup and then add the remaining 2 3/4 cups milk.

Simmer until thickened and smooth. Add the butter and serve when melted.

Variation:

For Cheesy Potato Soup, sprinkle about 1 to 2 tablespoons shredded Cheddar cheese into each cup or bowl of hot soup just before serving.

Each person stirs their own soup to melt the cheese.

I always add more cheddar cheese and I use the extra sharp cheddar. The cheese and the soup just seem to go together.

Occasionally I add other toppers like crushed red pepper flakes or homemade garlic croutons.

Anything you like by itself would make a good topper for the soup.