Perfect Potato Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 129.2
- Total Fat: 4.7 g
- Cholesterol: 20.4 mg
- Sodium: 711.5 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 2.3 g
- Protein: 4.4 g
View full nutritional breakdown of Perfect Potato Soup calories by ingredient
Introduction
Perfect Potato Soup Perfect Potato SoupNumber of Servings: 12
Ingredients
-
6 small (1-3/4" to 2-1/2" dia.) Potato, raw
2 serving Bacon - Oscar Mayer Center Cut 3 slices
1 medium (2-1/2" dia) Onions, raw
8 cup Swanson Chicken Broth 99% Fat Free
1 cup Milk, 1%
0.18 cup Flour - Gold medal all purpose flour
.5 cup, fluid (yields 2 cups whip Heavy Whipping Cream
Directions
Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.
BLENDING HOT LIQUIDS: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.
If cooking from frozen, either let the soup thaw in the fridge and then heat in a pan, or cook from frozen by placing in a pan and heating with 1/2 cup water.
Serving Size: 1 Cup
Number of Servings: 12
Recipe submitted by SparkPeople user FLAMINGKOI.
Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.
BLENDING HOT LIQUIDS: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.
If cooking from frozen, either let the soup thaw in the fridge and then heat in a pan, or cook from frozen by placing in a pan and heating with 1/2 cup water.
Serving Size: 1 Cup
Number of Servings: 12
Recipe submitted by SparkPeople user FLAMINGKOI.