Hearty Potato Soup

  Soups

Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe.

Hearty Potato Soup

Average Rating: 4.685039

TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 10 servings (about 2-1/2 quarts).

Ingredients

  • 6 medium potatoes, peeled and sliced
  • 2 carrots, chopped
  • 6 celery ribs, chopped
  • 8 cups water
  • 1 onion, chopped
  • 6 tablespoons butter, cubed
  • 6 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups 2% milk

Instructions

  • 1. In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside.
  • 2. In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Nutrition Facts

1 cup: 208 calories, 8g fat (5g saturated fat), 21mg cholesterol, 344mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 5g protein.

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