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

Ingredients

  • 1 large onion, chopped
  • 3/4 cup chopped celery
  • 3 tablespoons butter or margarine
  • 1 tablespoon 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.
Originally published as Rosy Potato Soup in Taste of Home December/January 2001, p41

Nutritional Facts

1 cup: 275 calories, 12g fat (7g saturated fat), 38mg cholesterol, 402mg sodium, 35g carbohydrate (11g sugars, 3g fiber), 8g protein.

  • 1 large onion, chopped
  • 3/4 cup chopped celery
  • 3 tablespoons butter or margarine
  • 1 tablespoon 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
  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

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