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Roasted Potato Soup

Posted by Denise on January 6, 2011

  This inexpensive hot soup is perfect for supper on chilly evenings. 

A few years after Glenn and I got married, we were reminiscing about some of our favorite childhood foods. Glenn mentioned that his mom made him and his siblings potato soup quite often. That was the first I had heard that he liked potato soup and I was intrigued that he had such fond memories of it. So, I thought it would be fun to recreate the soup for him. My first try was pretty bland. I was at a loss as to what to use to make the soup flavorful without overpowering the potato taste.

After a few tries, I came up with this recipe. By roasting the potatoes and onions first, we were able to get more flavor out of them. Then we could use other simple spices to give it depth while maintaining the potato taste. Just remember to roast the potatoes and onions in a single layer. If they are on top of each other the bottom layer does not get roasted before the top layer gets done.

Glenn's mom always served the soup with bologna sandwiches and Frito chips. It's a good combination, so that's how we serve it. It is a very inexpensive meal, but tastes like a treat!

Print this recipe without photos

Roasted Potato Soup

Serves 6-8

Roasting the potatoes gives them deeper flavor. You can easily skip this step if you want to prepare this in a hurry, but you do lose some flavor if you skip it. This soup can be stored for several days in the refrigerator and reheated as needed.



Medium firm potatoes, such as Yukon Gold, diced into 1/2" cubes


T. butter


Whole onion, chopped into 1/2 inch pieces


Quart half-and-half cream


Quart whole milk


Bay leaves


All-purpose white flour
Salt and pepper to taste
Optional: Oyster crackers or other crackers


  1. Preheat oven to 350 degrees.
  2. Place diced potatoes and onions on baking sheet in single layer. Dot with the butter so that all of the pieces get some when the butter melts. Roast for 15 minutes or until they are lightly browned.


  3. Place roasted potatoes and onions, including melted butter into a large soup pot. Make sure to get any brown (not burned) bits into the pot also. Add all other ingredients except for flour and 1 cup of the milk to pot. Heat on stove on medium-low. You want it to simmer, not boil.


  4. Mix the flour into the remaining milk until it is completely dissolved. Pour into hot soup and stir until soup thickens a little. Once this is incorporated into the soup it is ready to serve or it can simmer on low with an occasional stir for several hours if needed. Make sure that any leftovers are put into the refrigerator immediately after it cools, because dairy products spoil quickly if left out.
  • Fun crackers like oyster crackers or those little fish crackers are great with this soup.




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