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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 133.9
  • Total Fat: 4.6 g
  • Cholesterol: 8.6 mg
  • Sodium: 415.0 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 6.7 g

View full nutritional breakdown of Steph2003's Potato Soup calories by ingredient
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Steph2003's Potato Soup

Submitted by: STEPH2003

Introduction

Modified from an allrecipes.com recipe I found. This soup is wonderful! Perfect for those cold winter nights! Modified from an allrecipes.com recipe I found. This soup is wonderful! Perfect for those cold winter nights!
Number of Servings: 12

Ingredients

    4 cups diced potatoes
    1/2 cup diced celery
    1/2 cup finely chopped onion
    2/3 cup bacon bits
    4 cups water
    2 tablespoons chicken bouillon granules (I used Wylers Sodium Free)
    1/2 teaspoon salt, or to taste
    1 teaspoon ground white or black pepper, or to taste
    5 tablespoons I can't believe it's not butter, light
    5 tablespoons all-purpose flour
    2 cups milk
    2/3 cup shredded cheese (I used mozzarella)


    Note: You can also use ham in place of the bacon bits, that was how the original recipe was made.

Directions

1. Combine the potatoes, celery, onion, bacon, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. (Tip: If you like thick soup, like I do, put half of the potato mixture into a blender to puree it, then add it back to the pot. )


2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.


3. Stir the milk mixture into the stockpot, add shredded cheese, and cook until cheese is melted. Serve.


Makes about 12, 1 cup servings.


Number of Servings: 12

Recipe submitted by SparkPeople user STEPH2003.






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