Potato Soup V

Potato Soup V

82

"Old recipe from my family files. The cheese biscuits are a must with this soup."

Ingredients

{{adjustedServings}} servings 356 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 882 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  1. In a large stock pot combine celery, onion, potatoes, bouillon cubes, pepper, celery salt and parsley. Add enough water so that vegetables are fully submerged, cover and cook until vegetables are tender. Remove from the heat and set aside.
  2. In a small skillet melt butter. Once melted add flour and mix until a paste like consistency is formed. Add milk all at once and stir over low heat until it thickens.
  3. Add milk and flour mixture to the vegetables and stir gently. Add half and half and keep warm until serving. If desired serve with Cheese Biscuits II.
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Reviews

82
  1. 98 Ratings

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This is a good potato soup if you make a few alterations. I omitted the celery. I added about 1 cup of cheese, a package of bacon (fried and crumbled) and added a few green onions. WHAT A DIF...

This is a great potato soup and my family and friends have all loved it. I do make a few changes to make it even better. Cook about 10 pieces of bacon in the oven and use about 2 tablespoons o...

A fantastically versital potatoe soup! With 12 of us living in our home I have to satisfy many different tastes! I crumbled bacon and shredded some cheddar and put it on the table for those tha...