Red Potato Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 18
- 1 teaspoon salt
- 1 large onion chopped
- 3/4 cup all-purpose flour
- 1 cup heavy whipping cream
- 4 cups water
- 1/2 teaspoon pepper
- 8 cups milk
- 3 celery ribs chopped
- 1/2 cup minced fresh parsley
- 3/4 cup butter cubed
- 2-1/2 pound unpeeled small red potatoes cut into 1-inch cubes
- 3 bacon strips chopped
- 3 tablespoons chicken bouillon granules
- shredded cheddar cheese and chopped green onions
- Carbohydrate 10.8258895959168 g
- Cholesterol 40.3044166760266 mg
- Fat 13.870122229156 g
- Fiber 0.455705046685407 g
- Protein 4.5752364730598 g
- Saturated Fat 8.44484697115755 g
- Serving Size 1 1 serving (199g)
- Sodium 188.429913968737 mg
- Sugar 10.3701845492314 g
- Trans Fat 1.09954939283164 g
- Calories 184 calories
Directions Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil). In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; heat through. Sprinkle with cheese and green onions. Yield: 18 servings (4-1/2 quarts). Originally published as Red Potato Soup in Taste of Home August/September 2002, p25 Nutritional Facts 1 serving (1 cup) equals 272 calories, 19 g fat (11 g saturated fat), 56 mg cholesterol, 725 mg sodium, 21 g carbohydrate, 2 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
