Potato Soup

My family and I love potato soup, and we came up with this recipe that is different from the ordinary kind. It's very easy to make, takes just 30 minutes to prepare, and is a comfort food after a long day at work or school. We work together chopping the vegetables and stirring the soup so it's a family effort and a lot of fun to be cooking together.

Jan Shelton of Escondido, CA 

Grand Prize Winner  Got Leche? Cook-Off

4 tablespoons butter
2 large onions, finely chopped
2 tablespoons flour
3 cups chicken broth
5 medium potatoes, peeled and diced into small cubes
1/8 teaspoon saffron (optional)
1 teaspoon salt
3 cups milk
1/2 cup frozen or canned green peas
3 eggs
4 ounces cream cheese, softened
1 large, ripe avocado, peeled and sliced into small cubes
1/4 cup chopped cilantro leaves

Melt butter in large saucepan. Saute onions until soft but not brown. Stir in flour and mix until smooth. Add chicken broth gradually, stirring constantly until boiling.

Add potatoes, saffron, pepper, and salt, and simmer for 15 minutes. Add milk and peas and continue cooking gently for 5 minutes.

Meanwhile beat eggs and cream cheese together in bowl, then gradually add 2 cups of the hot soup, beating constantly to avoid curdling. Return the contents of the bowl to the saucepan and heat through, but do not boil.

Place some avocado cubes into each soup bowl, pour hot soup over them, and garnish with cilantro.

See more Dish This Recipes

Submit Your Recipes