Creamy Potatoe Soup

TOTAL TIME: Prep: 40 min. Cook: 20 min.

MAKES: 8-10 servings

Ingredients

  • 7 medium potatoes, peeled and cubed
  • 2 celery ribs, diced
  • 1 medium onion, chopped
  • 1 quart water
  • 4 teaspoons chicken bouillon granules
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 quart milk
  • Sour cream and shredded cheddar cheese, optional
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Nutritional Facts

1 serving (1 cup) equals 208 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 912 mg sodium, 29 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside.
  2. In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired. Yield: 8-10 servings (2-3/4 quarts).
Originally published as Creamy Potato Soup in Taste of Home February/March 1998, p65
© 2016 RDA Enthusiast Brands, LLC
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