Potato Vegetable Soup Recipe

3.5 2 3
Potato Vegetable Soup Recipe
Potato Vegetable Soup Recipe photo by Taste of Home
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Potato Vegetable Soup Recipe

Read Reviews
3.5 2 3
Publisher Photo
Thick as a chowder and chock-full of colorful veggies, this comforting soup makes cozy fare for a pair on blustery early spring evenings. It’s a favorite of Jan Hancock in Evansville, Wisconsin.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 1 bacon strip, diced
  • 1 medium potato, peeled and cubed
  • 1/2 medium carrot, sliced
  • 1/2 cup water
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 1 cup 2% milk
  • 1/4 cup shredded cheddar cheese
  • 2 teaspoons butter

Directions

In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain. In the same pan, combine the potato, carrot, water, celery, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
In a small bowl, combine flour and milk until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and butter; stir until cheese is melted. Garnish with bacon. Yield: 2 servings.
Originally published as Potato Vegetable Soup in Cooking for 2 Spring 2006, p14

Nutritional Facts

1-1/4 cups: 242 calories, 12g fat (7g saturated fat), 37mg cholesterol, 545mg sodium, 25g carbohydrate (8g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 milk, 1 fat.

  • 1 bacon strip, diced
  • 1 medium potato, peeled and cubed
  • 1/2 medium carrot, sliced
  • 1/2 cup water
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 1 cup 2% milk
  • 1/4 cup shredded cheddar cheese
  • 2 teaspoons butter
  1. In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain. In the same pan, combine the potato, carrot, water, celery, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
  2. In a small bowl, combine flour and milk until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and butter; stir until cheese is melted. Garnish with bacon. Yield: 2 servings.
Originally published as Potato Vegetable Soup in Cooking for 2 Spring 2006, p14

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misstigerlily User ID: 5864241 125064
Reviewed Nov. 10, 2012

"Very yummy and satisfying. I will be making this again, especially this winter."

MY REVIEW
gardenerbowler User ID: 728617 73575
Reviewed Nov. 28, 2011

"The vegetables were tender. I was able to taste the raw flour even after it was cooked with the vegetables. I also did it with pepperjack cheese instead of cheddar. It may taste better if you used a white sauce made correctly."

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