Cream of potato soup

Total Time
40 min
20 min
20 min
Don't let the name fool you! This soup only tastes sinful, thanks to evaporated skim milk a richer tasting, fat-free milk variety and not actual cream. Plus, it serves 6 and reheats well, so it’s a good candidate to make once and serve twice. We liked keeping some chunks of potato. But if you’d prefer a smoother consistency blend the entire potato mixture in batches. Transfer each of the pureed batches into a large bowl and then pour them back into the pot and add the evaporated milk. Substitute chopped green onions for the chives if needed. Pair with a large garden salad for a light meatless lunch or dinner.


Olive oil

2 tsp

Uncooked leeks

2 medium, washed well and coarsely chopped


3 clove(s), minced

Dried parsley



tsp, dried

Dried tarragon


Uncooked Yukon gold potato

4 medium, peeled and cut into 1/2-inch cubes (about 2 pounds)

Chicken broth

4 cup(s), reduced-sodium, or vegetable broth

Fat free evaporated milk

12 fl oz

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


6 tsp, fresh, chopped


  1. Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3 to 5 minutes. Add dried herbs and stir to coat; cook until herbs are fragrant, about 1 minute. (Note: You can substitute 2 teaspoons of fines herbes for the dried parsley, chives and tarragon, if desired.)
  2. Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and cook until potatoes are fork-tender, about 10 minutes.
  3. Puree 4 cups of potato mixture (mostly potatoes with a little broth) in a blender or food processor until smooth. Return puree to pot, add evaporated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.
  4. Ladle soup into bowls and sprinkle with fresh chives. Yields about 1 1/2 cups of soup per serving.