Potato soup

Please note: This soup is exactly what the title indicates – it has a very strong potato flavor. Feel free to play with the spices or vegetables if you wish to kick it up a notch.

This recipe comes from The Rookie Cook Cookbook, which I recently wrote about as my top favorite cookbook I own.


  • 3 Russet potatoes, peeled and finely chopped
  • 1/4 cup chopped onion
  • 1 tsp finely chopped celery leaves
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 1/2 tsp dried parsley 
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 2 1/2 cups milk
  • 1/2 cup shredded Cheddar cheese

The 6-9-12 on the mason jar of flour is from a friend’s wedding – they gave out mason jars as favors.

Also, I did end up using some chicken broth.

Put potato, onion, and celery leaves in a large saucepan. 

Add enough water to cover the vegetables – I threw in some chicken broth I had on hand, as well. 

Cover, and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer to a blender and puree until smooth.

In a small saucepan, melt butter on medium-low heat. Mix in parsley, flour, salt, and pepper; add milk.  

Heat and stir for about 10 minutes, until boiling and slightly thickened.

Combine potato mixture with milk mixture, and serve with individual toppings of Cheddar.

Makes 6 servings.

[yumprint-recipe id=’118′]