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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 296.5
  • Total Fat: 11.7 g
  • Cholesterol: 30.6 mg
  • Sodium: 349.7 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 4.7 g
  • Protein: 12.0 g

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

Submitted by: DEELITE6
Potato Soup

Introduction

Creamy soup Creamy soup
Number of Servings: 8

Ingredients

    6 Slices bacon, roughly chopped
    3 stalks Celery, finely chopped
    1 medium onion, finely chopped
    2 cloves garlic, minced
    6 medium sized russet potatoes
    3.5 cups chicken stock
    Salt
    pepper
    tarragon
    1 cup skim milk
    6 oz greek yogurt
    3 T flour (I used whole wheat flour)
    2 stems green onions, chopped
    1 cup cheddar cheese
    sour cream

Directions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, leaving about 1/4 cup.

Return the hot to medium-high heat and add the onions, carrots, celery, and garlic. Stir and cook until onions are clear and carrots are softened. Add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and tarragon.

Pour in the stock and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Stir in cream, about half the cheese, then stir in green onions, reserving a little for garnish. taste, and season if needed. Use an immersion blender to blend to desired consistency, or remove half the soup and blend to a puree then add back in.

Serve in bowls garnished with green onions, grated cheese, sour cream if desired, and crisp bacon pieces

Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user DEELITE6.






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