Creamy Potato Soup

Creamy Potato Soup
Photo: Andy Lyons
Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hrs


  • 2 cup thinly sliced onions or leeks

  • 1 tablespoon olive oil

  • 2 cup milk

  • 3 tablespoon all-purpose flour

  • 1 pound Yukon Gold potatoes, peeled and sliced

  • 4 cup reduced-sodium chicken broth

  • 8 ounce Swiss-style cheese such as Gruyére or baby Swiss, shredded

  • Snipped fresh herbs

  • 2 ounce baby Swiss cheese, thinly sliced (optional)


  1. In 4-quart Dutch oven cook onions in hot oil over medium heat for 5 to 10 minutes or until tender. Whisk together milk and flour; add to onions. Cook and stir 5 minutes.

  2. Add potatoes and chicken broth. Bring to boiling; reduce heat. Cover and cook for 20 minutes or until potatoes are tender. Remove from heat; cool slightly.

  3. Puree soup, half at a time, in blender. Return to Dutch oven; add shredded cheese. Cook and stir over medium heat just until cheese is melted. Season to taste with salt and pepper. Sprinkle fresh herbs; garnish with sliced cheese. Serve at once. Makes 8 (1 cup) servings.

Nutrition Facts (per serving)

220 Calories
11g Fat
18g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 220
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 31mg 10%
Sodium 441mg 19%
Total Carbohydrate 18g 7%
Total Sugars 6g
Protein 13g
Vitamin C 11.2mg 56%
Calcium 313mg 24%
Iron 0.7mg 4%
Potassium 356mg 8%
Folate, total 24.2mcg
Vitamin B-12 1.2mcg
Vitamin B-6 0.2mg

*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.

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