Alana's Cream of Potato Soup Recipe

This cream of potato soup recipe, aka Kartoffelcremesuppe,  is SO delicious! Give it a try when you want something easy but special. Topped with cheese, it's wunderbar!

This one is granddaughter inspired ... thanks, Alana!

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes


Makes 8 servings


  • 3 pounds potatoes, peeled and cubed
  • 2 stalks celery, finely diced
  • ½ onion, finely diced
  • 1 parsnip, peeled and cubed
  • 4 cups chicken stock
  • ¼ cup butter
  • ¼ cup flour, all-purpose
  • 4 cups milk (preferably whole milk)
  • 2 teaspoons salt
  • pepper and nutmeg


  1. Put the prepared vegetables into a large soup pot. 
  2. Add chicken stock and bring to boil.
  3. Cover, reduce heat, and simmer for about 25 minutes or until vegetables are tender. Cool slightly.
  4. Use an immersion blender to puree the soup. You can use a blender, but be careful since the soup is hot.
  5.  To make the roux, in a smaller pot, melt butter. Stir in the flour and whisk until smooth. Slowly add the milk and continue stirring until the roux thickens. Add salt and stir.
  6. Pour the roux into the pureed potato soup. Stir and bring to simmer. Simmer for several minutes to thicken soup.
  7. Season with additional salt, pepper, and nutmeg if desired.

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