Recipes and Cooking Cream of Potato Soup 3.7 (31) 2 Reviews This creamy potato soup is perfect to curl up with on a chilly day. Ready in just 25 minutes, you'll want to keep this easy potato soup recipe handy. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 3, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Servings: 4 Yield: 4-1/2 cups Jump to Nutrition Facts Ingredients 5 medium potatoes, peeled and cubed (about 1 2/3 pounds) ½ cup chopped onion 1 ½ cup chicken broth or vegetable broth 1 tablespoon butter 1 tablespoon all-purpose flour ½ teaspoon snipped fresh dill ¼ teaspoon salt Dash ground black pepper 1 cup milk or half-and-half Directions In a large saucepan cook potatoes and onion, covered, in a large amount of boiling water about 15 minutes or until tender. Drain well. Set aside 1 cup cooked vegetables. In a food processor bowl combine the remaining cooked vegetables and the chicken broth. Cover and process about 1 minute or until smooth. Set aside. In the same saucepan melt butter. Stir in flour, dill or basil, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved 1 cup cooked vegetables and blended vegetable mixture. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper. Makes about 4-1/2 cups (4 side-dish servings). Jason Donnelly Tips If needed, substitute the milk or half-and-half for lactose free milk. Rate it Print Nutrition Facts (per serving) 185 Calories 32g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 185 % Daily Value * Saturated Fat 3g 15% Cholesterol 13mg 4% Sodium 414mg 18% Total Carbohydrate 32g 12% Protein 7g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.