Menu Enter a recipe name, ingredient, keyword...

Easy, Creamy Potato Soup


This delicious soup is perfect on a chilly night.

Rate this recipe 4/5 (19 Votes)


  • 2 tablespoons butter
  • 2 tablespoons onion, finely chopped
  • 1 and 1/2 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon black pepper
  • 3 cups milk
  • 1/2 cup beef broth
  • 1 and 1/3 cups instant potatoes dry


Servings 4
Level of difficulty Average
Cost Average budget


Step 1

Saute onion in butter. Add seasonings, milk, and beef broth. heat to scalding, but do not boil. Stir in instant potatoes, stirring until smooth. Soup should be consistancy of heavy cream.

Step 2

Garnish each serving with paprika, if desired.

You'll also love

Chef Tips and Tricks

VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!


  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate


  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

Review this recipe