Creamy Potato Soup


  • Makes4 to 4 servings

It's been one of those days. Cold, dark, rainy. Too much homework. Your friend borrowed your best eraser and lost it. The neighbour's dog barked at you. You need a bowl of creamy potato soup. Maybe two.


  • 2 tbsp butter, or vegetable oil

  • 2 medium potatoes, peeled and diced

  • 2 medium onions, chopped

  • 2 stalks celery, chopped

  • 2 garlic cloves, squished

  • 1 1/2 cups chicken broth, or vegetable broth

  • 1 1/2 cups milk

  • salt, to taste

  • black pepper, to taste

  • chopped chives, or paprika for garnish


  • Melt the butter in a large saucepan or Dutch oven over medium heat. Add the potatoes, onions, celery and garlic and cook, stirring, for 6 to 8 minutes, until the onions are just beginning to soften. Add the chicken or vegetable broth, bring to a boil, then cover and simmer for 20 to 25 minutes, until the potatoes are completely falling-apart tender. Let cool for just a few minutes.

  • With a potato masher (or a fork), mash the soup in the pot until there are no big lumps left. Pour about half of the mashed soup into a blender or food processor. Add the milk and, with your young assistant at the controls, blend until completely smooth (make sure he keeps his fingers out of the container). Return the blended mixture to the mashed mixture in the saucepan, and stir to combine. This will give you a soup with just a little texture. If you require a completely smooth soup (“Mom, this has lumps!”), blend the whole business (you may have to do it in two batches).

  • Adjust the seasoning with salt and pepper, and heat through but don't boil. Have your helper sprinkle each serving with chopped chives or a dusting of paprika for extra fanciness.

This article was originally published on Oct 01, 2000

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