Creamy Potato Soup Recipes

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BEST CREAM OF POTATO SOUP

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

Provided by Kevin Ryan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 19



Best Cream of Potato Soup image

Steps:

  • In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
  • Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g

1 onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder

DELICIOUS THICK CREAMY POTATO SOUP

One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes. If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!

Provided by Kittencalrecipezazz

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14



Delicious Thick Creamy Potato Soup image

Steps:

  • Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
  • Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
  • Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
  • In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
  • Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
  • Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
  • Sprinkle with grated Parmesan cheese and chopped green onions.
  • Delicious!

4 large potatoes, peeled and diced
2 medium celery ribs, diced
1 medium onion, diced
1 tablespoon fresh minced garlic (optional)
1 1/2 cups low sodium chicken broth
4 chicken bouillon cubes (I use OXO brand, can use the small packages in place of cubes)
1/3 cup grated parmesan cheese
1 cup full-fat milk (or use 2 cups half-and-half cream)
1 1/2 cups sour cream
1 tablespoon flour
salt & freshly ground black pepper (i use seasoned salt)
1 pinch cayenne pepper
grated parmesan cheese
green onion

CREAMY POTATO SOUP

A wonderfully low-fat, creamy potato soup that's perfect for cool nights - but very easy to prepare!

Provided by lildebbie77

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10



Creamy Potato Soup image

Steps:

  • Start boiling potatoes.
  • In a soup pot, saute the onions and celery over medium heat for about 5-8 minutes, until it is soft.
  • Add the garlic and cook for another 2 or 3 minutes.
  • Add the flour and stir constantly for a minute.
  • Stir in the milk and vegetable broth; bring to a slow simmer for about 5 minutes.
  • Add paprika and season with salt and pepper.
  • By this time, your potatoes should be done - you don't want them to be falling apart, but just fork-tender. Drain the potatoes and divide in half.
  • Mash half of the potatoes and stir them into the soup. Simmer for another five minutes.
  • Add the remaining potato chunks, and adjust seasonings to taste - I added a bit more pepper and another dash of smoked paprika.
  • Serve with whatever toppings you like - bacon, fried onions, grated cheese, scallions, etc.

Nutrition Facts : Calories 373.3, Fat 6.3, SaturatedFat 3.8, Cholesterol 16.7, Sodium 150.7, Carbohydrate 70.6, Fiber 8.8, Sugar 9.3, Protein 10.7

6 medium potatoes, cut in cubes
2 tablespoons butter
1 large onion, cut in a large dice
6 stalks celery, sliced
2 garlic cloves, minced
3 tablespoons flour
1 (5 ounce) can fat-free evaporated milk
2 cups vegetable broth
1/2 teaspoon smoked paprika
salt and pepper

CREAMY POTATO SOUP

This is one of my favorite recipes that uses wholesome milk-an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!-Janis Plagerman, Ephrata, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 11



Creamy Potato Soup image

Steps:

  • In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 912mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

7 medium potatoes, peeled and cubed
2 celery ribs, diced
1 medium onion, chopped
1 quart water
4 teaspoons chicken bouillon granules
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1 quart milk
Sour cream and shredded cheddar cheese, optional

ONE RECIPE, TWO MEALS: CREAMY, CHEESY POTATO SOUP

This soup is ridiculous as is! But for your kids, keep it super simple with lots of Cheddar cheese on top. Or nothing! And for the adult faces, we get a little crazy with the toppings. I'm talking crumbled bacon, jalapeno peppers, dollops of sour cream, cheese, some yummy chives. Yes.

Provided by Bev Weidner

Categories     main-dish

Time 45m

Yield 4 servings (2 kids, 2 adults)

Number Of Ingredients 13



One Recipe, Two Meals: Creamy, Cheesy Potato Soup image

Steps:

  • Heat the oil in a deep pot over medium-high heat. Add the celery and onions and saute until the veggies begin to soften, about 2 minutes. Add the potatoes and toss with a good pinch of salt. Add the chicken stock and simmer until the potatoes soften, about 20 minutes. Then add the milk and butter, and stir until the butter melts.
  • At this point you have a few options. If you have an immersion blender, simply stick the wand in the pot and give it a few whizzes, blending some of the soup until it's nice and creamy. You'll still want a good amount of potato chunks in the soup, so don't go overboard, like I tend to do.
  • You can also scoop out about 2 cups of the soup and transfer it to a blender or food processor. Blend until creamy and transfer it back to the soup pot.
  • Or, you can simply mash a few of the potatoes with a potato masher, leaving it on the slightly chunkier side. It's up to you!
  • After you've creamified it, give it another taste and add plenty of salt and pepper if needed.
  • Scoop out a little for the kids and keep it simple for them with shredded Cheddar and a kiss of chives! (Chives are optional, of course.) As for you, adult faces, load up your bowls with plenty of chopped bacon, Cheddar, little dollops of sour cream, sliced jalapenos and chives!

2 tablespoons extra-virgin olive oil
2 celery stalks, sliced
1/2 large red onion, diced
3 russet potatoes, cut into 1-inch cubes
Salt and pepper
4 cups chicken stock
2 cups milk
2 tablespoons butter
1 cup shredded Cheddar
Finely chopped fresh chives or scallions, for garnish
4 slices cooked bacon, chopped
Sour cream, for garnish
1 thinly sliced jalapeno

CREAMY BROCCOLI AND POTATO SOUP

Puree potato and broccoli with garlic, leeks and thyme for a silky, savory soup.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 10



Creamy Broccoli and Potato Soup image

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  • Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
  • Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
  • Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
  • Serve hot and garnish each soup with a broccoli half.

2 tablespoons olive oil
1 cup sliced leeks, white and light green only
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 bay leaf
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
3 cups broccoli florets
1/4 to 1/2 cup heavy cream

CREAMY POTATO SOUP

This is an incredibly delicious soup. I recommend you serve it with fresh warm bread, they taste so great together.

Provided by Lisa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 12



Creamy Potato Soup image

Steps:

  • In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
  • Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
  • Stir in milk, salt and pepper. Bring to a boil.
  • In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
  • Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.

Nutrition Facts : Calories 358.1 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 20 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 9.9 g, Sodium 1048.3 mg, Sugar 10.2 g

4 slices bacon
3 potatoes, peeled and chopped
1 onion, chopped
1 carrot, chopped
1 cup chopped celery
water to cover
4 cups milk
2 teaspoons salt
1 teaspoon ground black pepper
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons paprika

QUICK CREAMY POTATO SOUP

A yummy and easy to make potato soup. Kids love it.

Provided by Amanda

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 8



Quick Creamy Potato Soup image

Steps:

  • In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan.
  • Brown onions in bacon fat over medium heat.
  • Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.
  • Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 32.9 g, Cholesterol 41.7 mg, Fat 24.8 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 8.5 g, Sodium 1026.2 mg, Sugar 7.2 g

8 slices bacon
1 cup chopped onion
4 cups cubed potatoes
2 (10.75 ounce) cans condensed cream of chicken soup
2 ½ cups milk
salt to taste
ground black pepper to taste
1 teaspoon dried dill weed

CREAMY POTATO AND LEEK SOUP

A great wintery soup full of creamy goodness :)

Provided by mentalmeggy

Time 35m

Yield Serves 4

Number Of Ingredients 0



Creamy potato and leek soup image

Steps:

  • Heat oil in soup pan. Add leeks, potato and onion. Fry for 3/4 minutes until slightly softened.
  • Add vegetable stock and bring to the boil. When vegetables are tender add salt and pepper to taste.
  • Remove soup from the hob and, using a liquidiser or blender, liquidise the soup until it is smooth.
  • Return the pan to the heat. Stir in the cream and heat through.
  • Serve piping hot with bread and butter.

CREAMY POTATO AND CORN SOUP

Easy, with a bit of spice. You can also use chicken base, should you prefer it.

Provided by Cathi

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 9



Creamy Potato and Corn Soup image

Steps:

  • Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
  • Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 156.4 calories, Carbohydrate 29 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 847.9 mg, Sugar 2.8 g

4 potatoes, peeled and quartered
1 (14 ounce) can whole kernel corn
½ cup chopped onion
2 tablespoons butter
1 tablespoon beef base
1 teaspoon salt
¼ teaspoon red pepper flakes
⅛ teaspoon ground black pepper
water, as needed

CREAM OF POTATO SOUP

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10



Cream of Potato Soup image

Steps:

  • Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.

2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon celery salt
Dash pepper
Paprika and minced fresh parsley

CREAM OF POTATO AND VEGETABLE SOUP

I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better.

Provided by Chris from Kansas

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9



Cream of Potato and Vegetable Soup image

Steps:

  • Melt margarine in large saucepan or Dutch oven over medium heat.
  • Stir in onion; cook 2 to 3 minutes or until crisp-tender.
  • Add broth, potatoes, salt and pepper.
  • Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
  • In small bowl, combine flour and half-and-half; mix well.
  • Stir into potato mixture; add frozen vegetables.
  • Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 cup reduced-sodium chicken broth
2 cups cubed potatoes
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour
2 cups half-and-half or 2 cups milk
1 (10 ounce) package green giant young tender frozen mixed vegetables, in butter sauce

EASY CREAM OF POTATO SOUP

This is from the Better Homes & Gardens cookbook with just minimal changes. I live for potatoes and this is SERIOUS winter comfort food. I inhale this recipe so it probably would make more servings than 4 if someone else were serving it.

Provided by Twiggyann

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Easy Cream of Potato Soup image

Steps:

  • In a saucepan combine chicken broth, onion, potatoes and dill weed.
  • Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
  • Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
  • In the saucepan, melt the butter.
  • Stir in flour, salt and pepper. Add the milk all at once.
  • Cook and stir until mixture is thickened and bubbly.
  • Stir in the potato mixture and cook until soup is heated through.
  • NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.

3 cups chicken broth
1 cup chopped onion
2 cups peeled and diced potatoes
1 teaspoon dried dill weed
4 tablespoons flour
4 tablespoons butter or 4 tablespoons margarine
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups milk

CREAMY POTATO LEEK SOUP

The idea for the recipe came from a soup I had at Biltmore Estate in Asheville, NC. It is easy to prepare, but tastes gourmet!

Provided by Lorraine

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10



Creamy Potato Leek Soup image

Steps:

  • Bring broth to a boil and reduce to medium.
  • Add leeks, potatoes, and onion.
  • Simmer, covered, 25-30 minutes.
  • Add seasonings and cream.
  • Simmer 5 minutes more.
  • Slightly mash with a potatoe masher to desired consistency.
  • Serve with salad and crusty bread.
  • A snap to make, but tastes gourmet!

1/2 cup sliced leek, washed well
2 cans chicken broth
4 medium potatoes, cut in 1" cubes
1 onion, diced
3/4 cup heavy cream
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon celery seed
1/8 teaspoon garlic powder

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More Comfort Food. If you enjoyed this creamy potato soup recipe, here are a few more favorites: If you have leftover potatoes, make potato salad! For the morning, try grating a potato and adding it to scrambled eggs. That’s what we do when making our easy breakfast tacos with potatoes and peppers. Potato soup is absolute comfort food, but so is this ultra-satisfying …
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OUTBACK STEAKHOUSE CREAMY POTATO SOUP - THERESCIPES.INFO
Outback Steakhouse Baked Potato Soup - Top Secret Recipes new topsecretrecipes.com. Top your finished soup with shredded cheese, crumbled bacon, and green onion, and every spoonful will taste like a fully decked-out baked potato.Finish off your meal with a famous entrée from Outback like Alice Springs Chicken, or Toowoomba Steak .
From therecipes.info


CREAMY POTATO & CHEESE SOUP | MRFOOD.COM
In a soup pot over medium-high heat, melt butter. Add celery and onion; sauté 5 to 7 minutes or until tender. Add broth, potatoes, and vinegar; cover and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes or until potatoes are tender. In a small bowl, combine flour, salt, pepper, and milk, whisking until smooth.
From mrfood.com


THE BEST POTATO SOUP RECIPE - COOKING CLASSY
How to Make Potato Soup. Add veggies and broth to pot: Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste. Bring to boil: Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil). Let simmer until tender: Once it reaches a boil reduce heat to medium …
From cookingclassy.com


CREAMY POTATO SOUP - HOUSE OF YUMM
All About this Loaded Potato Soup Recipe: Simple ingredients: this recipe has all the classic ingredients, just punched up a bit! Make it as creamy as you want: control your consistency based on the ingredients you use (cream/milk, flour) and how much you want to blend the soup at the end. Perfect for family dinners: this is one of those recipes that …
From houseofyumm.com


WHAT CAN I DO WITH CREAM OF POTATO SOUP? – FOOD & DRINK
Stir cold liquid and cornstarch into one cup per second of liquid, bringing them up to dissolve point. Mix vigorously as you add the soup mixture until the mixture thickens. A low-boil should be used to simmer the soup for approximately one minute. thin potato soup can also taste richer and thicker if you add cheese.
From smallscreennetwork.com


CREAMY POTATO & HAMBURGER SOUP – FASTINHAND RECIPES
In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease. Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove. Add in the potatoes, broth, vegetables, basil and parsley. Cook in the crockpot on low for 6-8 hours, on high for 3 ...
From fastinhand.com


CREAMY POTATO SOUP - SWANSON - CAMPBELL SOUP COMPANY
Creamy Potato soup Cc C. March 7, 2020 The recipe was good but I decided to use coconut oil instead of butter and almond milk instead of milk, I also added scallions and topped it with chives and a teaspoon of sour cream and lots of cracked pepper. It was awesome! Potato soup Kimberly T. December 17, 2019 Really good. I Served with bacon crumbles, …
From campbells.com


CREAMY POTATO SOUP RECIPE - IAN KNAUER | FOOD & WINE
In a large heavy pot, heat the butter over medium high heat until hot. Stir in the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until pale golden ...
From foodandwine.com


CREAMY POTATO SOUP (DAIRY-FREE) + FOOD SENSITIVITY ...
Instructions. In a large soup pot over medium heat cook the diced bacon while stirring until brown and crisp, 3 to 4 minutes. Add the onion, carrot, and celery to the pot and cook until the onion begins to soften, 2 to 3 minutes. Add the garlic and cook for another minute being careful not to let it burn.
From 100daysofrealfood.com


THICK AND CREAMY POTATO SOUP - FOOD FOLKS AND FUN
This Thick and Creamy Potato Soup recipe is the definition of comfort food! It’s made with golden potatoes, bacon, half-and-half, and seasonings. This Potato soup is good for the soul on a Fall crisp night, or a cold Winter night. This recipe serves six and costs about $9.71 to make, which is only $1.62 per serving. Serve this Creamy Potato Soup in these yummy …
From foodfolksandfun.net


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