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Rosy Potato Soup Recipe

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"Chives, parsley and paprika delicately season this distinctive soup," shares Holly Youngers of Cunningham, Kansas.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 5 servings

Ingredients

  • 1 large onion, chopped
  • 3/4 cup chopped celery
  • 3 tablespoons butter
  • 1 tablespoon King Arthur Unbleached 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

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.

Directions

  1. 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.
Originally published as Rosy Potato Soup in Taste of Home December/January 2001, p41

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.

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