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+ servings

Potato Soup (Krompir Supa)

Thick, hearty and easy to make potato soup. Don’t let the boring name fool you; along with a thick slice of bread, this one has the potential to be your lunch and dinner! 
5 from 2 votes
Prep Time 5 mins
Cook Time 35 mins
Course Appetizer
Servings 4
Calories 321 kcal


  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1 large carrot diced
  • 1 yellow onion diced
  • 1 garlic clove minced
  • ½ to 1 teaspoon salt optional
  • ½ to 1 teaspoon ground pepper
  • ½ to 1 tablespoon paprika
  • 1 tablespoon white flour
  • 4-5 cups vegetable broth or chicken broth
  • 2 large potatoes about 14 ounces, diced
  • 3.5 ounces heavy cream
  • ½ to 1 tablespoon parsley


  • In a medium pot heat oil and butter over medium heat. Add carrot, onion and garlic. Saute until caramelized.
  • Add spices and flour. Stir for 1-2 minutes. Add broth and bring to a boil.
  • Add potatoes and simmer for 25 minutes on medium to high. Add heavy cream and simmer 5-10 more minutes.
  • Garnish with parsley. Serve and eat warm.



Consume soup the same day, and do not re-heat repeatedly. Potatoes should not be left overnight.


Sodium: 1586mgSugar: 4.3gFiber: 4.3gCholesterol: 42mgCalories: 321kcalSaturated Fat: 9gFat: 21gProtein: 9.3gCarbohydrates: 24.9g
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