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Rosy Potato Soup

 Rosy Potato Soup
"Chives, parsley and paprika delicately season this distinctive soup," shares Holly Youngers of Cunningham, Kansas.
5 ServingsPrep/Total Time: 15 min.

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

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.