New England Potatoe Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 303.8
- Total Fat: 9.7 g
- Cholesterol: 28.1 mg
- Sodium: 1,236.7 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 4.4 g
- Protein: 17.2 g
View full nutritional breakdown of New England Potatoe Soup calories by ingredient
Introduction
From Allrecipes.com Submitted by Pricilla Beaujon."While on our honey moon in New England, my husband and I walked into an old country store and were immediately swept off our feet by the aroma of soup that was cooking. We each ordered a bowl and found it to be absolutely delicious! We tried to persuade the cook to give is the reciope, but she said it was a secret. Upon returning home,
I experimented until I came up with this recipe, which is very close". From Allrecipes.com Submitted by Pricilla Beaujon.
"While on our honey moon in New England, my husband and I walked into an old country store and were immediately swept off our feet by the aroma of soup that was cooking. We each ordered a bowl and found it to be absolutely delicious! We tried to persuade the cook to give is the reciope, but she said it was a secret. Upon returning home,
I experimented until I came up with this recipe, which is very close".
Number of Servings: 6
Ingredients
-
! medium onion, chopped
1 celery rib, thinly slied
2 tablespoons butter or margarine
1 (14.5 oz) can chicken broth
3 medium potatoes, peeled and cubed
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1/3 cup all-purpose flour
2 1/2 cups milk, divided
1 1/2 cups cubed fully cooked ham
1 cup frozen peas
Directions
Makes 6 servings.
In a saucepan, saute onion and celery in butter intil tender, Add broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil, Reduce heat: cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and 1/2 cup milk until smoth; gradually stir in soup. bring to a boil; cook and stir for 2 minutes. stir in ham, peas and remaining milk; heat through.
Number of Servings: 6
Recipe submitted by SparkPeople user SLIKER.
In a saucepan, saute onion and celery in butter intil tender, Add broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil, Reduce heat: cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and 1/2 cup milk until smoth; gradually stir in soup. bring to a boil; cook and stir for 2 minutes. stir in ham, peas and remaining milk; heat through.
Number of Servings: 6
Recipe submitted by SparkPeople user SLIKER.