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Potato Vegetable Soup

 Potato Vegetable Soup
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.
2 ServingsPrep: 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.

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Potato Vegetable Soup (continued)

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