Cream of Potato Soup

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

Yield: 4 servings
Community Recipe from


  • 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


  1. 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.

  2. 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.

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

  4. Kathryn Warren
November 2012

This recipe is a personal recipe added by cwarren51 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cream of Potato Soup Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy