Best Cream of Potato Soup (and so quick!)

by Cindy Suelzle on October 19, 2014
Cindy Suelzle
Overall Rating: 4.5/5 | Kids Rating: 3/5


Tastes like it has been simmering for hours, but you can have it on the table half an hour after you walk in the door. Perfect when you've got a crowd to feed. Put on some nice rolls and presto! Good old fashioned Potato Chowder like it came out of Gramma's kitchen.

Serves: 8

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Total Time:
Prep Time:
Cook Time:
40 min
10 min
30 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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For a vegetarian soup, simply omit the bacon

    For a 'Vegetable' Chowder, add your choice of THRIVE FD vegetables during the last five minutes of simmering.

    1. In bowl, cover potatoes with water and rehydrate for aprox 15 minutes. When tender, drain excess water and set aside.
    2. Cook up the 1/2 pound of bacon while potatoes are rehydrating. When brown, drain as necessary. Add onion and celery and saute another minute.
    3. Add potatoes, half of the water, bouillon and pepper. Cook over medium heat stirring often till comes to a slow boil.
    4. Mix flour and milk powder and add in 2 cups of water. Whisk till smooth, no lumps. Add more water if needed. Slowly stir milk mixture into soup, stirring to keep from lumping. Bring soup back up to slow boil for 3 or 4 minutes to thicken, adding remaining 4 cups of water slowly.
    5. I remove a few cups of the potato mixture to puree in the blender to end up with a smoother, thicker soup.
    6. If you would like it richer still, mix the sour cream powder and water, and stir in just before serving.
    7. GARNISH: Bacon TVP, FD Chives, FD Shredded Cheddar Cheese

    A good hearty chowder is so satisfying and always looks like it took the better part of the day to prepare. Tadah! Ready in a flash -