Cream of Potato Soup

Cream of Potato Soup

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Castel Grisch Winery provided this recipe during the Seneca Lake Wine Trail's 2004 Deck the Halls event. Pairing choice was their Baco Noir, a dry medium bodied red wine.


  • 2 tbsp. unsalted butter
  • 2 large yellow onions, peeled and thinly sliced
  • 1 lb. potatoes, peeled and thinly sliced
  • 1 small leek, trimmed, washed and thinly sliced
  • 1 small celery rib, thinly sliced
  • 2 thick slices double-smoked bacon, halved crosswise
  • 1 tsp. dried leaf marjoram, crumbled
  • 1 tsp. dried leaf thyme, crumbled
  • 1/4 tsp. nutmeg
  • 1 qt. chicken broth
  • 1/4 tsp. black pepper
  • 1 tsp. salt
  • 2 tbsp. chives, freshly snipped, for garnish


  • Melt butter in large saucepan over moderate heat.
  • Add the onions, leeks, celery, bacon, marjoram, thyme and nutmeg and stir-fry about 2 minutes (until glazed). Reduce heat to low, cover and steam 15 minutes, until onions are very limp.
  • Remove and discard the bacon. Raise heat to moderate, add potatoes and broth, bring to a simmer, uncovered, and then adjust heat so the broth bubbles gently. Cover and simmer 40 minutes until potatoes are mushy.
  • Remove pan from heat and cool soup, still covered, for 15 minutes.
  • Purée soup mixture in two batches by blending in a food processor at high speed for 1 minute.
  • Return soup to pan, mix in salt and pepper; taste and adjust seasoning as needed. Heat soup, uncovered, to serving temperature; ladle into bowls and garnish with chives.

Nutrition information

Serves: 8
Calories: 163.08 kcal
Fat: 7.25 g
Saturated fat: 3.19 g
Carbs: 19.19 g
Protein: 5.67 g
Fiber: 2.18 g
Sugar: 4.38 g
Sodium: 518.68 mg
Trans fat: 0.13 g
Cholesterol: 15.85 mg
Nutrition label for Cream of Potato Soup