Superb Soups

Creamy potato soup

Creamy potato soup |

Before we went to bed last night, typhoon signal #2 had been raised over Rizal Province. Which means no school for my younger daughter, Alex. She got up late this morning, asked what we were having for lunch and I told her, we’ve having her favorite — fried tilapia. And she asked if we could have soup with the fish. Cream of mushrooms, she said. I told her we didn’t have button mushrooms, only shiitake. I suggested creamy potato soup instead. And she was happy — so long as it was a creamy soup. No problem.

Most creamy soups start with a roux — thickened butter and flour to which broth is added little by little. That was how I made this soup. A large potato, roux and broth (thawed from the freezer) from the carcass of the roast duck we had two weeks ago.

Creamy potato soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 to 6
Author: Connie Veneracion
  • 300 grams potato boiled, peeled and cut into half-inch cubes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 4 to 6 cups bone broth preferably home made
  • salt
  • freshly ground pepper
  • Cold butter to serve
  • Cream to serve
  1. Make the roux. Melt the 3 tbsps. of butter in a thick-bottomed pan. Add the flour all at once, stirring until smooth. Cook for about five minutes over medium heat, stirring often. Pour in the broth in a thin stream, stirring as you pour. Add the potatoes, season with salt and freshly ground pepper. Simmer for about 10 minutes.
  2. Ladle the soup into bowls. Top each bowl with a teaspoonful of butter and some cream. Serve the creamy potato soup at once.
  3. On the table...
  4. Creamy potato soup
  5. Slowly stir the butter and cream into the thick soup…
  6. Creamy potato soup
  7. … until only fine wisps of butter are visible. Enjoy the soup by itself or with crusty bread.
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