Recipe – Cream Of Potato Soup


Adding powdered milk to potato soup gives it a creamier and richer feel, making it a hearty soup that the whole family can enjoy.


  • 1 pound medium potatoes, peeled and cut into cubes
  • 1 tsp. chicken bouillon
  • 2 tbsp olive oil
  • ¼ cup powdered milk
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 2 tbsp chopped parsley
  • 2 tbsp Chopped celery
  • ½ tsp. black pepper
  • 1 cup chopped onions
  • 1 cup water


  1. In a saucepan, sauté the onions in olive oil until tender and golden.
  2. Add the potatoes and celery, give them a quick stir.
  3. Add the water, black pepper, chicken bouillon and bring to a boil.
  4. Reduce heat, cover, and let it simmer for 30 minutes or until the potatoes have gone tender.
  5. With a hand mixer, blend the soup, or use a potato masher to mash all the ingredients together.
  6. In a separate bowl, add the dry ingredients (powdered milk and flour) and gradually pour the milk into it until combined.
  7. Add it to the potato soup and mix until everything is combined—Cook for a few minutes on medium-high heat.
  8. Serve and garnish with parsley.

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