Creamy Potato Soup

Once fall hits, I am all about soups! I can’t wait for the season to arrive and I hold onto it for as long as I possibly can. There is just something so comforting about a warm bowl of soup…getting it out of a can will never compare to a freshness of making it yourself.

Creamy Potato Soup

Course: Main Course
Author: The Mill Town Kitchen


  • 7 Yukon Gold Potatoes
  • 1 stick butter
  • 1/2 White Onion (finely diced)
  • 3 Sprigs Fresh Rosemary
  • 1/4 Cup Flour
  • 3 Cups Chicken Broth
  • 2 Cups Half and Half (or you can use whole milk)
  • 2 Cups White Cheddar Freshly Shredded


  • Peel your potatoes and cut them into bite sized pieces.  Put them in a stockpot and cover with water.  Bring to a boil and cook for about 4-5 min, then drain – You’re only wanting to par-cook these at this stage
  • Melt your butter in a large stock pot or dutch oven
  • Add your diced onion and season with salt and pepper. Saute for a couple of minutes, until the onions have softened
  • Add 1/4 cup flour and stir constantly for another minute or until it gets combined 
  • Pour in your chicken stock and stir until the sauce thickens
  • Add the par-cooked potatoes along with your rosemary and half and half and let it start to come to a boil
  • Once the soup is just beginning to boil, cover with a tight fitting lid, turn the heat to low and simmer for 15 minutes
Once the time has elapsed, uncover and give your soup a good stir to make sure nothing has stuck to the bottom. Add your freshly shredded cheese and gently stir until it’s fully melted and combined.  Taste for seasoning and add additional salt/pepper if needed.
Serve this soup with a side of bread for dipping and savor each and every bite.  You can thank me later. 

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