Potato Soup XI

Potato Soup XI

12
Robbie Rice 171

"This potato cream soup is brightened with vinegar and served topped with cheese and bacon."

Ingredients 40 m {{adjustedServings}} servings 532 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 73.8g
  • 24%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 2221 mg
  • 89%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium saucepan over medium heat, combine potatoes, celery, onion, carrot, chicken broth, vinegar and salt. Bring to a boil, then reduce heat, cover and simmer 20 minutes.
  2. Whisk together milk and flour and stir into pot. Simmer uncovered until thickened, 5 to 10 minutes. Pour into 2 bowls and top with Cheddar, Monterey Jack and bacon.
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This soup combines potatoes with bacon, cheese, and the works.

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Reviews 12

  1. 14 Ratings

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GodivaGirl
3/6/2008

Absolutely DELICIOUS!! I wanted a soup recipe which didn't use a store bought soup and I found this recipe. I followed the recipe as stated except I was out of milk. I subbed a 12 oz can (1 1/2 cup) evaporated milk in its place. To keep my flour from getting lumpy I used a small container and shook the flour and 1/2 cup of the milk together until dissolved. Added the milk to the mixture, then the flour/milk to the pan. Make sure you stir the mixture frequently so it does not burn in the bottom of the pan. The evaporated milk really gave the soup body and additional flavor!! It thickened up a little more than I like so I added an *additional* 1/2 cup of broth. I topped with diced ham instead of bacon.

chanelle#5
9/8/2004

this soup is GREAT! the vinegar is an interesting and very important addition - don't leave it out! i like to mash the potatoes a bit right before serving to thicken it up even more...also, i add some cajun seasoning, garlic powder and pepper. very tasty!!!

Robbie Rice
8/29/2002

The vinegar made me wonder, but it turned out great!