Creamy potato soup

Creamy potato soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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


  • 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.
  • Ladle the soup into bowls. Top each bowl with a teaspoonful of butter and some cream. Serve the creamy potato soup at once.
  • On the table...
  • Creamy potato soup
  • Slowly stir the butter and cream into the thick soup…
  • Creamy potato soup
  • … until only fine wisps of butter are visible. Enjoy the soup by itself or with crusty bread.