Plainly Potato Soup

Some people don’t eat soup in the summer. I’m not one of those people. A client asked me to make a simple potato soup. There’s something very comforting about potato soup, and you’ll love how light and delicious this one is.

Plainly Potato Soup

Total Time: 45 minutes

Yield: Serves 6


  • 2 TBSP extra virgin olive oil
  • 2 TBSP butter
  • 1 onion, diced
  • 2 ribs celery, diced
  • 1/4 cup flour
  • 3 cups chicken broth
  • 2 cups fat free milk
  • 3-4 potatoes, diced
  • 1/2 tsp granulated garlic powder
  • Salt
  • 1 cup heavy cream


  1. In a medium saucepan on medium heat, add oil, butter, onion, and celery. Cook, stirring occasionally, until onion is translucent.
  2. Stir in flour until smooth.
  3. Slowly add broth and milk while stirring.
  4. Add potatoes, garlic powder, and salt. Stir frequently until thickened and potatoes are cooked.
  5. Stir in cream and continue cooking until soup just starts to simmer.
  6. Grab a bowl and spoon, you don't need anything else.
  7. If you want extras, try these: carrots cooked with the potatoes, grated cheese, ham, or bacon.


  1. Anita Zirkelbach says:

    My favorite seasoning in potato soup is a bit of fresh rosemary. Ate potato soup at a soup & sandwich shop at the herb gargen in Fredericksburg years ago, it was delicious with fresh rosemary. They also added ham which I like also. Thank you for your website, it is a watch for mail each day.

    1. Lanie Fioretti says:

      Potatoes and rosemary just belong together, so it would be a perfect addition. It’s hard for me to believe there are people who just don’t like rosemary very much (actually I cook for someone like that). Thanks for reading and adding your personal touches Anita.

  2. Gaye says:

    Will definitely fix this for my mother. She could eat soup 3 times a day 365 days a year! Thanks for such a nourishing, easy recipe.

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