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Community Recipe
from [cwarren51]
Cream of Potato Soup

Cream of Potato Soup

Kathryn found this recipe at Aunt Bess Scott’s home in Dickson, yellow with age.

  • Yield: 4 servings


  • 3 large potatoes
  • 1 pint(s) water
  • 1 bay leaf
  • 1 small onion sliced
  • 1 pint(s) milk
  • 1 tablespoon(s) butter
  • 2 tablespoon(s) flour
  • Salt and pepper to taste


Place potatoes in a medium saucepan; cover with water, and bring to a boil. Cook for 5 minutes; drain. Combine potato, water, bay leaf, onion and celery. Bring mixture to a boil, and then reduce to a gentle simmer. Cover and simmer 20 minutes or until potatoes are tender. Pass the soup through a sieve.

Heat milk over a double boiler. Blend butter and flour and add to hot milk; stir until smooth and thick. Slowly stir in the potato mixture, and season with salt and pepper. Serve hot.

Aunt Bess advised heating quickly over a quick fire and serving at once. “Long standing spoils the soup,” she noted.

Kathryn Warren

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Cream of Potato Soup recipe