Potato Soup XI12 Reviews
- Prep: 5 min
- Cook: 35 min
- Ready In: 40 min
“This potato cream soup is brightened with vinegar and served topped with cheese and bacon.” - by Robbie Rice
Original recipe yields 2 servings
- 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.
- 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.
Amount Per Serving (2 total)
- 532 cal
- 19.1 g
- 73.8 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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 cu..." See morep) 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. "
"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 so..." See moreme cajun seasoning, garlic powder and pepper. very tasty!!!"
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