Rosy Potato Soup Recipe

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"Chives, parsley and paprika delicately season this distinctive soup," shares Holly Youngers of Cunningham, Kansas.

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Rosy Potato Soup Recipe

Prep/Total Time: 15 min.

Yield: 5 Servings

5 10 15

Ingredients

1 large onion, chopped
3/4 cup chopped celery
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 to 3/4 teaspoon salt
3 cups milk
3 medium potatoes, peeled, cooked and sliced (2-1/2 cups)
1 tablespoon minced fresh parsley
1 tablespoon paprika

Directions

In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through. Yield: 5 servings.

Nutritional Facts 1 serving (1 cup) equals 275 calories, 12 g fat (7 g saturated fat), 38 mg cholesterol, 402 mg sodium, 35 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Rosy Potato Soup in Taste of Home December/January 2001, p41