Creamy Potato Soup Recipe

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This is one of my favorite recipes that uses wholesome milk—an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!—Janis Plagerman, Ephrata, Washington

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Creamy Potato Soup Recipe

Prep: 40 min. Cook: 20 min.

Yield: 8-10 Servings

40 20 60

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

Directions

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.
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).

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.

Originally published as Creamy Potato Soup in Taste of Home February/March 1998, p65