Potato Soup
- Number of Servings: 8
Ingredients
3 1/2 cups peeled and diced potatoes1/3 cup diced celery1/3 cup finely chopped onion3 1/4 cups water2 tablespoons chicken bouillon granules1/2 teaspoon salt, or to taste1 teaspoon ground white or black pepper, or to taste5 tablespoons butter5 tablespoons all-purpose flour2 cups milk
Combine the potatoes, celery, onion, 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.
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.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Serving Size: Makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNYBETH17.
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.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Serving Size: Makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNYBETH17.
Nutritional Info Amount Per Serving
- Calories: 170.3
- Total Fat: 8.7 g
- Cholesterol: 24.4 mg
- Sodium: 367.8 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.9 g
- Protein: 4.3 g
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