Creamy Potato Soup

Name: Creamy Potato Soup
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 10 servings (2-3/4 quarts).
Ingredients: 7 medium potatoes, peeled and cubed; 2 celery ribs, diced; 1 medium onion, chopped; 1 quart water; 4 teaspoons chicken bouillon granules; 1/4 cup butter; 1/4 cup all-purpose flour; 1 quart whole milk; 2 teaspoons salt; 1/2 teaspoon pepper; Optional: Minced fresh parsley, chopped cooked bacon, shredded cheddar cheese

TOTAL TIME: Prep: 40 min. Cook: 20 min. YIELD: 10 servings (2-3/4 quarts).

This is one of my favorite recipes that uses wholesome milk—an important product we produce on our dairy farm. It's rich and delicious ... even the kids gobble it up!—Janis Plagerman, Ephrata, Washington

Ingredients

7 medium potatoes, peeled and cubed
2 celery ribs, diced
1 medium onion, chopped
1 quart water
4 teaspoons chicken bouillon granules
1/4 cup butter
1/4 cup all-purpose flour
1 quart whole milk
2 teaspoons salt
1/2 teaspoon pepper
Optional: Minced fresh parsley, chopped cooked bacon, shredded cheddar cheese

Directions

1. In a large saucepan, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 20-25 minutes.
2. In a Dutch oven, melt butter. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add potato mixture (with cooking liquid) to saucepan. Stir in salt and pepper. Mash lightly until soup reaches desired consistency. If desired, garnish with parsley, bacon and cheese.

Nutrition Facts

1 cup: 207 calories, 8g fat (5g saturated fat), 22mg cholesterol, 896mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 6g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.