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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 345.4
  • Total Fat: 11.8 g
  • Cholesterol: 19.6 mg
  • Sodium: 308.3 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 11.4 g
  • Protein: 11.9 g

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

Submitted by: DOGSNRODENTS

Introduction

This is my attempt to recreate a healthier creamy potato soup I had a Montana hotel. This is my attempt to recreate a healthier creamy potato soup I had a Montana hotel.
Number of Servings: 10

Ingredients

    * Red Potato, 1587 grams (3.5 lbs)
    * Louis Rich Turkey Bacon, 1 package
    * Fat free half and half, 2.5 cup
    * Heavy Whipping Cream, 0.5 cup
    * Celery, raw, 2 stalk, large
    * Onions, raw, 2 cup, chopped
    * Chicken bouillon, 2 tsp
    * **Flax Seed, 16 tbsp
    * Bulgur, dry, 1 cup

    3 tablespoons of black pepper.
    Add a couple shakes of garlic powder. Add 1/2 teaspoon of Thyme,
    parsley and crushed rosemary. Add one pinch of rubbed sage. Kosher salt.

Directions


1. Cut up the potatoes we have, leaving skins on. They don't have to
be uniform in size, but something around a 1 or 2 inch cube will help
the potatoes cook faster. Cut up two stalks of celery into itty-bitty
pieces.

2. Put the potatoes and celery into the calphalon pot. Don't use the
strainer, since we're not going to strain them.

3. Cover the potatoes with water, enough so that the potatoes are covered barely.

4. Add 1 heaping tablespoon of that chicken-paste stuff that is on the
top shelf of the spice shelves into the water. Add about 3 tablespoons
of kosher salt to the water too.

5. Heat pot on high so that it boils, and cook the potatoes. If you
need to add more water to keep the potatoes covered, do so as needed.
It'll probably take at least 30 minutes for the potatoes to become
slightly tender. They do not need to be, nor should they become
completely squishy. They need to be slightly undercooked (taste one)
because they will cook further on as you continue to make this dish.
Once they have reached this point, turn off the heat for now (they'll
continue to cook on the cooling burner -- this is ok).

6. In the meantime, cook all of the bacon we've got in a pan until
it's crispy (not burnt obviously). Remove bacon, but leave grease in
there. Cut up bacon into ~1/2 inch pieces.

7. Cut up two of the big yellow onions that are on the fridge door
into bite-sized pieces. Add onions to the bacon grease pan, along with
1 teaspoon of butter and cook until the onions start becoming
translucent.

8. While the onions are cooking, take one of the wooden spoons, and
start squishing the potatoes in the pot along with the water remaining
in there. You're looking just to break up most of the bigger chunks,
but leave smaller chunks so that the soup will thicken up with the
smashed potato parts but still have some potato chunkies in there.

9. Once the onions and bacon are done cooking, add this too the pot
with the potatoes and celery.
10. Along with that, add one can of cream of chicken soup and the can
of cream of celery soup. Add 2 cups fat free half and half, and 0.5
cup of heavy whipping cream. Add about 3 tablespoons of black pepper.
Add a couple shakes of garlic powder. Add 1/2 teaspoon of Thyme,
parsley and crushed rosemary. Add one pinch of rubbed sage. If there
is still not a lot of liquid in there once you've added everything and
given it a good stirring, add in another cup of water.

11. Turn the stove back on under the pot around a setting of 6, cover
and let cook for at least 40 minutes, stirring occasionally. I want
the soup to be thick, but not so thick that it is basically just
mashed potatoes. If it gets too thick, continue to add half and half
0.5 of a cup at a time. The basic gist here is that you want the
flavors to meld together, but not loose moisture in the process.
Taste and see if the flavors have melded together. If one favor stands
out more so than the others, add a bit more of the other spices that
are not apparent.

12. By this time, it should be close for me to get home, so turn down
the heat to 2 and keep covered.

Makes ten, 1.5 cup servings approximately.

Number of Servings: 10

Recipe submitted by SparkPeople user DOGSNRODENTS.






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