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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.
  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    2 servings


  • 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


  • 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.
Nutrition Facts
1-1/4 cups: 242 calories, 12g fat (7g saturated fat), 37mg cholesterol, 545mg sodium, 25g carbohydrate (8g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 milk, 1 fat.

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  • misstigerlily
    Nov 10, 2012

    Very yummy and satisfying. I will be making this again, especially this winter.

  • gardenerbowler
    Nov 28, 2011

    The vegetables were tender. I was able to taste the raw flour even after it was cooked with the vegetables. I also did it with pepperjack cheese instead of cheddar. It may taste better if you used a white sauce made correctly.

  • janelynette2
    Oct 14, 2008

    No comment left