Hearty Potato Soup Recipe
Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 onion, chopped
- 1 teaspoon salt
- 6 tablespoons all-purpose flour
- 2 carrots, chopped
- 1/2 teaspoon pepper
- 8 cups water
- 1-1/2 cups 2% milk
- 6 tablespoons butter cubed
- 6 medium potatoes peeled and sliced
- 6 celery ribs chopped
- Carbohydrate 8.93430985833513 g
- Cholesterol 22.8773437306606 mg
- Fat 8.7407756257413 g
- Fiber 0.657133223155395 g
- Protein 0.884759555460514 g
- Saturated Fat 5.48819973897303 g
- Serving Size 1 1 -10 serving (287g)
- Sodium 169.215493577858 mg
- Sugar 8.27717663517974 g
- Trans Fat 0.628124695010125 g
- Calories 116 calories
Directions In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside. In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2-1/2 quarts). Originally published as Hearty Potato Soup in Taste of Home February/March 1993, p33 Print Add to Recipe Box Email a Friend
