Potato Salad Soup

Potato Salad Soup

4

"The flavors of summer in a hearty winter soup!"

Ingredients

{{adjustedServings}} servings 280 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Saute the onion, celery, carrots, garlic, and parsley in the butter until soft. Sprinkle in the flour and cook, stirring, for 2 minutes.
  2. Add the stock, milk, potatoes, Worcestershire sauce, dry mustard powder, allspice, celery salt, thyme, seasoning salt, white wine and poultry seasoning. Allow to simmer and thicken, stirring occasionally. Cook until the potatoes are cooked through, about 25 minutes. During the cooking break up the potatoes with the back of a spoon to make large chunks. Serve warm with chopped hard boiled egg sprinkled over.
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Reviews

4
  1. 7 Ratings

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This was good, but I did make a fair amount of changes due to what I had in the house. I omitted the eggs entirely. I did not have any celery, so I did celery flakes instead of celery salt. I di...

I would really give it 3 1/2 stars. I made as directed. Next time, I would definitely leave out the poultry seasoning. It definitely needed salt, but that is is easy to add. I also served wi...

I made exactly as written except that I added some dill because I like it in my potato salad. It ended up a little too oily so I would cut back on the butter next time. Good flavor though and th...