Potato Soup (Cream Style)

This is a clever lighter take on creamy potato soup that gets its body from a flour-and-skim-milk slurry rather than heavy cream. The result tastes rich and comforting but cuts the calories and saturated fat dramatically. The trick is technique: shaking flour and milk together vigorously in a sealed jar before adding to the simmering pot creates a smooth, lump-free thickener that mimics the velvet texture of cream.

The vegetable base is the classic mirepoix-with-potatoes lineup. Diced potatoes, onion, and celery simmer in just two cups of water (less than most potato soup recipes call for) along with dill weed, seasoned salt, and chopped chives. The minimal water is intentional; less liquid means more concentrated potato flavor and a thicker finished soup.

Dill is the unsung hero in potato soup. Most American potato soups skip it in favor of just black pepper and salt, but a half teaspoon of dried dill brings the bright, slightly grassy note that lifts potato soup from heavy to interesting. Pair it with the chives for a one-two punch of fresh herbal flavor.

The blender step in the variations is worth doing. Pureeing about a third of the cooked soup and stirring it back in gives the broth even more body and creaminess without changing the flavor. The unblended chunks of potato and celery provide textural contrast against the smooth pureed base.

Chef Tips

• Use Yukon Gold potatoes for the best balance of starch (which thickens the broth) and texture (which holds shape in the soup). Russets dissolve too much; waxy potatoes don’t release enough starch.
• Shake the flour-and-milk mixture in a tightly sealed jar with both hands. Lumpy slurry gives lumpy soup that no amount of stirring fixes.
• Add the slurry slowly to the simmering soup while stirring constantly. Pouring it all at once causes the flour to clump on contact with the hot liquid.
• Don’t boil after the slurry goes in. Hard boiling can break the milk and the soup turns grainy. Gentle simmer until thickened.

Variations

• Add a quarter teaspoon of black pepper, a teaspoon of basil, or a half teaspoon of garlic powder for variations on the seasoning theme (recipe’s own suggestions).
• Crumble crispy bacon or sprinkle grated sharp cheddar on top of each bowl for a classic loaded baked potato soup feel.
• Stir in a cup of frozen corn kernels during the last 5 minutes for a corn-and-potato chowder version.