New England Potato Soup

New England Potato Soup

6
Swedish Mama 0

"Thanks to Priscilla's New England Potato Soup for the starter recipe that I tweaked. Use your imagination! Throw in what you have available! Not sure about spices, read the label on the container. If it's for soup, try it! You can easily make this vegetarian by leaving out animal-based stock and the ham. Enjoy - very delicious!"

Ingredients

55 m {{adjustedServings}} servings 267 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 995 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Heat butter in a saucepan over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, salt, rosemary, thyme, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until potatoes are tender, 15 to 20 minutes.
  2. Whisk flour and 1/2 cup milk together in a bowl until smooth; gradually stir into soup. Bring to a boil, stirring occasionally, until combined, 2 minutes. Stir in ham, peas, and remaining 2 cups milk; cook until heated through, about 5 minutes.
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Reviews

6
  1. 8 Ratings

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Very nice. Easy to make. I made it using an old ham bone as the stock starter, and then followed the recipe. Nice flavors.

This is a great soup! I have made this several times since May 17, 2010, which is when I wrote my first review; this is one of those recipes that had all the reviews cleared out, and it was post...

Thumbs up all around the table, including my two year old grandson.