Cream of Potato Soup

With the addition of onion, carrot, celery and cauliflower, this creamy potato soup has plenty of flavor. Blend to a smooth purée, or add reserved veggies toward the end of processing to create texture.


  • 1 1/2 cups (360 ml) milk
  • 1/3 cup (80 ml) water
  • 2 (276 g) small russet potatoes, quartered
  • 1/2 cup (55 g) chopped onion
  • 1 (60 g) carrot, halved
  • 1 (40 g) rib celery, halved
  • 1 cup (100 g) cauliflower, cut in pieces
  • 1 1/2-2 chicken or vegetable bouillon cubes
  • 1/3 cup (80 ml) vegetable cooking water, see recipe


  1. Cook potatoes in microwave for 8 minutes.
  2. Place onion, carrot, celery and cauliflower in a 2-quart (1.9 l) saucepan and cover with water.
  3. Bring to a boil. Reduce heat to medium and cook until tender.
  4. Set aside 1 heaping cup of cooked vegetables.
  5. Place remaining vegetables, bouillon, potatoes, and milk into the Vitamix container and secure lid.
  6. Select Variable 1.
  7. Turn machine on and slowly increase speed to Variable 10, then to High.
  8. Blend for 3 minutes using the tamper to press the ingredients into the blades. Reduce speed to Variable 2 and remove the lid plug.
  9. Add reserved vegetables and water through the lid plug opening.
  10. Blend an additional 5 seconds. Serve immediately.

This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.