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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 334.2
  • Total Fat: 11.3 g
  • Cholesterol: 41.2 mg
  • Sodium: 465.0 mg
  • Total Carbs: 49.3 g
  • Dietary Fiber: 4.6 g
  • Protein: 15.5 g

View full nutritional breakdown of Thick Potato Soup calories by ingredient
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Thick Potato Soup

Submitted by: GLJ7121

Introduction

This is a thick and creamy potato soup. It is not the cheese soup, with potatoes that you see in a restaurant. It's very hearty and filling, perfect for a cold winter day. This is a thick and creamy potato soup. It is not the cheese soup, with potatoes that you see in a restaurant. It's very hearty and filling, perfect for a cold winter day.
Number of Servings: 2

Ingredients

    Yukon Gold Potato - 1 lb
    Milk, 2% - 1 cup
    Chopped raw onion, 1/4 cup
    Butter or margarine - 1 Tbsp
    Flour - 2 Tbsp
    Ham - 2 oz, diced
    Salt, black pepper and crushed red pepper flakes
    Chives (fresh) to garnish.

Directions

Saute onion in butter until translucent. Add spices to taste. I add a pinch of salt, a tablespoon of crushed redpepper and black pepper. Add flour, and reduce heat while stirring to create a roux. In the meantime, chop the potatoes into small pieces and set to boil. Drain when soft, but keep 1 cup of the water in reserve. You will definitely use a half cup, but may need more, depending on the thickness you desire. Start adding the milk to the roux, 1/4 cup at a time. Add 1/4 cup of the water, after you have added 1/2 cup of the milk. After each addition, stir gently to keep from clumping. Keep heat on low for a good simmer. When you have added all the milk, and half cup of the water, let it simmer for a few minutes. If you like it very thick, leave it this way. If you want it thinner, add more of the water.

Smash down a few of the potatoes. This also thickens the soup. Add the potatoes to the pot, stirring frequently. Allow it to simmer another 10 minutes, while chopping the ham into small pieces. I used 2 ounces. Honestly, I think that was a bit much, and will probably reduce it in the future.

Each serving should be about 1 1/3 cup each, depending on whether you thinned the soup with additional water.

I like to garnish with fresh chives, and sometimes I add a tablespoon of shredded cheddar. Be sure you add that to the calories if you do. I did not include it in the recipe.

Number of Servings: 2

Recipe submitted by SparkPeople user GLJ7121.






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