Cream of Potato Soup Recipe

Real Restaurant Soup Recipe

Featuring this Cream of Potato Soup is one of the ways I keep the restaurant guests (and my husband) happy.

It is so hugely popular it is called a favorite restaurant recipe.

Cream of Potato Soup Recipe

Favorite Restaurant Soup Recipe

Preparation Time: 40 minutes. Serves: 6.

Ingredients:

• 3 cups cooked potatoes
• 6 tablespoon butter
• 1 1/2 peeled and sliced or diced carrots
• 1 1/2 celery stalks, chopped
• 1/2 large onion, chopped
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 6 tablespoon flour
• 2 cups canned chicken stock
• 6 tablespoon hot milk or cream, or to taste
• 3-6 drops Tabasco
• Garnishes: chopped green onions, diced cooked bacon, grated cheese or sour cream

Instructions:

• Cook potatoes
• Drain water and reserve the water
• Transfer potatoes to a mixing bowl
• In the same soup pot over medium low heat, melt the butter, and add the carrot, celery, onion, thyme, salt, pepper and saute over medium heat, stirring frequently for about 10 minutes
• Add the flour to the vegetable mixture and make the roux; cook about 5 minutes
• Add the chicken stock and 1 cup of the reserved potato cooking liquid, stirring until slightly thickened (Reserve the remaining liquid for reheating the soup if any is left over)
• Gently add the potatoes and simmer for 10 minutes
• Remove from the heat, and add cream or milk to the correct consistency (thick is good)
• Add Tabasco sauce a drop at a time, being careful it doesn't get too spicy
• Taste and adjust seasonings
• Top with any of the listed garnishes

Try serving this Potato soup with the Warm Spinach Salad and a wonderful bran muffin or Dinner Roll.

Thank you for your interest in this Potato Soup Recipe and all the restaurant soup recipes. You can cook with confidence and style!

ENJOY your soup and the other restaurant recipes on the website and the company of those you share them with! - Donna

“Good soup is one of the prime ingredients of good living.  For soup can do more to lift the spirits and stimulate the appetite than any other one dish.”

Louis P. De Gouy