Cream of Potato Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 1/2 teaspoon salt
- 1 cup water
- dash pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped onion
- 2 medium potatoes peeled and diced
- 1/8 teaspoon celery salt
- 3 cups whole milk
- paprika and minced fresh parsley
- Carbohydrate 8.90805146070999 g
- Cholesterol 35.078125013081 mg
- Fat 13.116530629898 g
- Fiber 0.414583342143321 g
- Protein 2.50816979200008 g
- Saturated Fat 8.1609227114578 g
- Serving Size 1 1 serving (196g)
- Sodium 204.624750081161 mg
- Sugar 8.49346811856667 g
- Trans Fat 1.01103937534676 g
- Calories 162 calories
Directions Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside. In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika. Yield: 2 servings. Originally published as Cream of Potato Soup in Reminisce November/December 2001, p49 Nutritional Facts 1 serving (1 each) equals 482 calories, 24 g fat (15 g saturated fat), 80 mg cholesterol, 982 mg sodium, 53 g carbohydrate, 2 g fiber, 16 g protein. Print Add to Recipe Box Email a Friend
