Creamy Potato Soup

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My mom made this soup for us for Sunday dinner a few weeks back.  It was gone so fast that I couldn’t even get a picture of it.  This soup was so delicious and creamy.  We LOVED it!  I was more than happy to make it again for my family!!

Rating: 5 stars Difficulty of Recipe: 3 stars
Things that I changed: Apparently I missed the part of adding the 2 cups water to the soup!  It still tasted great to us!!
Things that I would do differently next time: Add the water
Recipe From:

2 quarts water for boiling potatoes
potatoes, diced
4 cans chicken broth
1 small onion, diced
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
3/4 cup all-purpose flour
2 cups cold water
1 1/2 cups heavy cream
1 cup butter
1 1/2 cups colby-monterey jack cheese
1/4 cup bacon bit
1/4 green onion


1. Boil the potatoes for about 8-10 minutes or until tender.
2. In a large pot, add the broth, onions, salt, pepper, and water.  Let is simmer on medium low.
4. In a small saucepan, melt the 2 sticks of butter.  Whisk in the 3/4 cup flour and add to your broth mixture slowly.
5.  Add the heavy cream slowly to thicken.
6. Let that simmer for 20 minutes and add the potatoes.
7.  Serve with green onions, bacon, and cheese if you’d like!

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. When would you add the 2 cups of water? and is that in addition to the 4 cans of chicken broth? We have tried your cheeseberger soup and it was Very Good! Thanks

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