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House & Garden

Cream of Potato Soup

By Eloise Davison

4.4

(32)

Recipe information

  • Yield

    Serves 4

Ingredients

1 cup diced hot cooked potatoes
2 cups milk
1 tablespoon chopped onion
1 chicken bouillon cube
1/2 teaspoon salt
1/8 teaspoon pepper
2 sprigs parsley
1 teaspoon butter
Chopped chives

Preparation

  1. Place ingredients in electric blender in order indicated. Cover container and turn on blender. Mix about 1 minute. Pour into saucepan or double boiler and heat thoroughly over moderate heat, stirring frequently. Serve immediately in soup cups, sprinkled with chives. For a richer soup, stir in 1/2 cup light cream.

TagsSoupSoup/StewPotatoRoot VegetableVegetableStarterMainDinnerNut FreeGluten FreeWeeknight MealsQuickSimmerBlenderHouse & Garden
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