Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 medium potatoes2 tbsp unsalted butter1/2 cup chopped carrots1/2 cup chopped onion1 tsp minced garlic3 cups 1% milk1 1/2 cups half and half2 strips bacon, cooked and chopped small1 cup potato flakes1/2 tsp salt substitute1 tbsp hungarian paprika3 cups reduced sodium natural chicken broth4 oz fat free cream cheese1 tsp pepper
Peel potatoes, cut into 1 inch cubes. Boil until easily pierced with a fork. Drain and reserve.
In a large pot, place 2 tbsp unsalted butter. Melt, then saute onions and carrots until onions are translucent. Add flour to make a roux. Continue to cook over medium heat for a few more minutes to cook out the raw flour taste.
Add chicken stock, bring to a boil until carrots are nearly cooked through.
Add garlic, salt substitute, pepper and paprika.
Melt cream cheese in the microwave until smooth, add to soup mixture.
Add chopped bacon
add milk and half and half. Continue cooking over low heat until warmed through. Add potatoes, Continue cooking until soup is heated through. Add potato flakes to thicken the soup to the desired consistency. The amount listed is to make the soup more of a chowder consistency.
Serving option: add 1 tbsp chopped green onion (green tops) and 2 tbsp shredded sharp cheddar cheese to the top of the soup in each bowl when serving. (this is NOT accounted for in the calorie content)
Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user STARRYANGEL777.
In a large pot, place 2 tbsp unsalted butter. Melt, then saute onions and carrots until onions are translucent. Add flour to make a roux. Continue to cook over medium heat for a few more minutes to cook out the raw flour taste.
Add chicken stock, bring to a boil until carrots are nearly cooked through.
Add garlic, salt substitute, pepper and paprika.
Melt cream cheese in the microwave until smooth, add to soup mixture.
Add chopped bacon
add milk and half and half. Continue cooking over low heat until warmed through. Add potatoes, Continue cooking until soup is heated through. Add potato flakes to thicken the soup to the desired consistency. The amount listed is to make the soup more of a chowder consistency.
Serving option: add 1 tbsp chopped green onion (green tops) and 2 tbsp shredded sharp cheddar cheese to the top of the soup in each bowl when serving. (this is NOT accounted for in the calorie content)
Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user STARRYANGEL777.
Nutritional Info Amount Per Serving
- Calories: 231.5
- Total Fat: 4.7 g
- Cholesterol: 13.0 mg
- Sodium: 342.6 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 3.8 g
- Protein: 9.7 g
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