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Creamy Potato Soup
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5 medium (4 cups) Yukon gold potatoes, peeled, cubed

1/4 cup Land O Lakes® Butter

1/4 cup chopped onion

2 teaspoons instant chicken bouillon granules

2 cups milk

1/2 teaspoon salt

1/8 teaspoon pepper

Shredded Cheddar cheese, if desired

Chopped green onions, if desired

How to make

  1. STEP 1

    Place cubed potatoes into 4-quart saucepan. Add enough water to cover. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Continue cooking 10-12 minutes or until potatoes are tender. Remove from heat; drain. Keep warm.

  2. STEP 2

    Melt butter in 10-inch skillet over medium-high heat until sizzling; add onion. Continue cooking 3-5 minutes or until onion is softened. Stir in chicken bouillon until dissolved.

  3. STEP 3

    Add onion mixture, milk, salt and pepper to cooked potatoes in same 4-quart saucepan. Pour half of soup mixture into 5-cup blender container. Cover; blend 25-30 seconds or until smooth. Return blended potato mixture to saucepan. Cook over medium heat 3-5 minutes or until heated through.

  4. STEP 4

    To serve, spoon into individual soup bowls. Top with cheese and green onions, if desired.

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