Rosy Potato Soup
"Chives, parsley and paprika delicately season this distinctive soup," shares Holly Youngers of Cunningham, Kansas.
Total TimePrep/Total Time: 15 min.
- 1 large onion, chopped
- 3/4 cup chopped celery
- 3 tablespoons butter
- 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
- 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.
Nutrition Facts1 cup: 275 calories, 12g fat (7g saturated fat), 38mg cholesterol, 402mg sodium, 35g carbohydrate (11g sugars, 3g fiber), 8g protein.
Originally published as Rosy Potato Soup in Taste of Home December/January 2001