Hearty Potato Soup

Name: Hearty Potato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings (about 2-1/2 quarts).
Ingredients: 6 medium potatoes, peeled and sliced; 2 carrots, chopped; 6 celery ribs, chopped; 8 cups water; 1 onion, chopped; 6 tablespoons butter, cubed; 6 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 1-1/2 cups 2% milk

TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD: 10 servings (about 2-1/2 quarts).

Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho

Ingredients

6 medium potatoes, peeled and sliced
2 carrots, chopped
6 celery ribs, chopped
8 cups water
1 onion, chopped
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups 2% milk

Directions

1. In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside.
2. In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Nutrition Facts

1 cup: 208 calories, 8g fat (5g saturated fat), 21mg cholesterol, 344mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 5g 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.