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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 296g Recipe makes 8 cups) |
||
| Calories 165 | ||
| Calories from Fat 88 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.9g | 15% | |
| Saturated Fat 5.9g | 29% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 1033mg | 43% | |
| Potassium 405mg | 11% | |
| Total Carbohydrate 15.9g | 5% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 2.2g | ||
| Protein 4.0g | 8% | |
Colorful Potato Soup
By: breezermom
Oct 3, 2008
I had to post this because it is one of my daughter's favorite meals. We top it with shredded cheese, and have yeast rolls on the side. It isn't spicy, so most kids like it. This recipe came from "Now You're Cookin" Cookbook.
8 cups
Ingredients
- 1 medium onion, finely chopped
- 2 tablespoons butter or margarine, melted
- 4 chicken bouillon cubes
- 4 cups boiling water
- 14 1/2 ounces chicken broth
- 3 cups potatoes, peeled and diced, about 2 pounds
- 1 cup carrot, grated
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 (8 ounce) carton sour cream
- 2 tablespoons parsley, chopped
- shredded cheese
Directions
1
Saute onion in butter in a Dutch oven over medium heat; stirring constantly, until tender.2
Dissolve bouillon cubes in boiling water. Add bouillon and broth to dutch oven. Bring to a boil. Add potato; cover, reduce heat and simmer for 15 minutes.3
Stir in carrot, salt, and pepper; cover and simmer 15 minutes or until potato is tender.4
Combine flour and 2 tbsp cooking liquid, stirring with a wire whisk until smooth. Stir flour mixture into soup mixture; cook, stirring constantly, until thickened and bubbly. Reduce heat to low, stir in sour cream and parsley. Cook just until thoroughly heated.5
Serve in individual bowls. Top with cheese.
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- Course > Main Dish
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- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
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Featured Reviews for This Recipe
From: MsSally
On Nov 4, 2008
This was great. I've got my own favorite potato soup and it has milk in it. I've never made a potaote soup without milk but I will be from now on. This was very good.
From: weekend cooker
On Nov 3, 2008
Nothig bad about this soup ! It was GREAT! Did not adjust anything. The flavor is FANTASTIC !! And we loved the sour cream in it. The sour cream is a great substitute for the milk. Made for 1-2-3 hit tag.
From: Marlene.
On Oct 7, 2008
This is one of the best tasting potato soups I've made!!
The only thing "wrong" with it , for me , is I could stand to have more potatoes in it , but other than that ... YUM! 
Made exactly as directed ... times were right on for me.
I wanted to say too , this is the first time I've made a potato soup that didn't call for milk. I tell you what , the sour cream is great!!!
Thanks so much for posting!!
From: BakinBaby
On Oct 25, 2008
We loved this soup. Made just as directed and it turned out super, i loved the carrots and the sour cream really made it different. Made for 123 tag.
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