Name: Cream of Potato Soup
Total time: 60 min
Ingredients: 2 tablespoons unsalted butter; 1 cup diced fennel; 1 medium leek, sliced and thoroughly rinsed; 0.5 cup diced celery; 3 cloves garlic, minced; 2 pounds russet potatoes, scrubbed and cubed (1/2-inch); 4 cups unsalted vegetable broth; 2 cups water; 0.75 teaspoon salt; 1 cup half-and-half; 1 tablespoon Worcestershire sauce; 0.25 cup chopped fresh flat-leaf parsley; 1 teaspoon coarsely ground pepper

Cream of Potato Soup

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Nothing is more comforting than a bowl of cream of potato soup. Our version is hearty, thickened by potatoes releasing their starch while cooking. The fennel, leeks and celery provide brightness, while Worcestershire adds a pop of savory flavor.

Ali Ramee

Published on September 16, 2022

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Cream of Potato Soup — Photo: Photographer: Jen Causey, Food Stylist: Melissa Gray

Active Time:

50 mins

Total Time:

1 hrs

Servings:

Nutrition Profile:

Egg Free Gluten-Free Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

2 tablespoons unsalted butter
1 cup diced fennel
1 medium leek, sliced and thoroughly rinsed
½ cup diced celery
3 cloves garlic, minced
2 pounds russet potatoes, scrubbed and cubed (1/2-inch)
4 cups unsalted vegetable broth
2 cups water
¾ teaspoon salt
1 cup half-and-half
1 tablespoon Worcestershire sauce
¼ cup chopped fresh flat-leaf parsley
1 teaspoon coarsely ground pepper

Directions

Melt butter in a large Dutch oven over medium-high heat. Add fennel, leek and celery; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring often, until softened and fragrant, about 1 minute.
Add potatoes, broth, water and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer, stirring occasionally, until the potatoes are very tender when pierced by a fork, about 25 minutes. Remove from heat.
Working in 2 or 3 batches, ladle the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Pulse until desired consistency, 10 to 12 pulses. (Use caution when blending hot liquids.) Return the blended mixture to the pot.
Add half-and-half and Worcestershire to the potato mixture; stir to combine. Divide the soup among 6 bowls. Sprinkle with parsley and pepper and serve.

Nutrition Facts (per serving)

244	Calories
8g	Fat
38g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 244
% Daily Value *
Total Carbohydrate 38g	14%
Dietary Fiber 4g	14%
Total Sugars 6g
Protein 6g	12%
Total Fat 8g	10%
Saturated Fat 5g	25%
Cholesterol 24mg	8%
Vitamin A 1447IU	29%
Vitamin C 21mg	23%
Vitamin D 1IU	0%
Vitamin E 1mg	4%
Folate 50mcg	13%
Vitamin K 79mcg	66%
Sodium 398mg	17%
Calcium 106mg	8%
Iron 2mg	11%
Magnesium 53mg	13%
Potassium 942mg	20%
Zinc 1mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.