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Herbed Cream of Potato Soup Recipe

I think white sauce is the best for cream soup. One day I added complementary herbs to plain potato soup. Yum! Now we always have our potato soup "herbed".

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Herbed Cream of Potato Soup Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

3/4 cup cubed peeled potatoes
1 tablespoon cold water
2 teaspoons beef bouillon granules
1/4 cup boiling water
1 tablespoon chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1-1/2 teaspoons dried parsley flakes
1/8 to 1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon garlic salt

Directions

Place potatoes and cold water in a microwave-safe bowl. Cover and microwave on high for about 1 to 1-1/2 minutes or until potatoes are tender; drain and set aside. In a small bowl, dissolve bouillon in boiling water; set aside.
In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the parsley, thyme, rosemary and garlic salt. Stir in potatoes and bouillon mixture; heat through. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 cup) equals 403 calories, 26 g fat (16 g saturated fat), 80 mg cholesterol, 1,198 mg sodium, 34 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Herbed Cream of Potato Soup in Cooking for One or Two Cookbook , p75