Homemade Potato Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 234.6
- Total Fat: 9.5 g
- Cholesterol: 26.1 mg
- Sodium: 504.9 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 3.5 g
- Protein: 6.2 g
View full nutritional breakdown of Homemade Potato Soup calories by ingredient
Number of Servings: 6
Ingredients
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4 med raw potatoes peeled and chopped
1 med onion or about 1/2 cup, chopped
4 cups water
1 t salt
Roux
4 T butter
4 T flour
1 cup milk
dash salt and pepper
Add at the last minute when soup is not boiling
1/4 c shredded cheddar cheese
Directions
Add the first 4 ingredients to a large saucepan.
Bring to a boil over med high heat. While the potatoes are cooking make the roux with the next 5 ingredients. First, melt the butter over med heat, being careful not to burn it. Add the flour, salt and pepper mixing into the melted butter with a whisk. The mixture should be bubbling and smelling nice and nutty. Cook for about a minute or two until it starts to just get a little color. Add the milk and whisk. Bring to a boil. It will thicken up. When the potatoes are tender and the onions are softened, add the roux to the boiling potatoes (don't drain the water from the potatoes... this makes the soup). Remove from heat while you mix in the roux. Once it has stopped boiling melt in the cheddar cheese. Cool and serve. Makes 5-6 servings. Garnish with bacon bits or chives if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMSHELLY.
Bring to a boil over med high heat. While the potatoes are cooking make the roux with the next 5 ingredients. First, melt the butter over med heat, being careful not to burn it. Add the flour, salt and pepper mixing into the melted butter with a whisk. The mixture should be bubbling and smelling nice and nutty. Cook for about a minute or two until it starts to just get a little color. Add the milk and whisk. Bring to a boil. It will thicken up. When the potatoes are tender and the onions are softened, add the roux to the boiling potatoes (don't drain the water from the potatoes... this makes the soup). Remove from heat while you mix in the roux. Once it has stopped boiling melt in the cheddar cheese. Cool and serve. Makes 5-6 servings. Garnish with bacon bits or chives if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMSHELLY.
Member Ratings For This Recipe
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STUPKAFREIDA
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CD11739633