Potato Soup XI

Potato Soup XI

12
Robbie Rice 173

"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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Original recipe yields 2 servings

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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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Reviews

12
  1. 14 Ratings

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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 ...

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 ...

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