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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (199g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon celery seeds |
||
| Calories 153 | ||
| Calories from Fat 58 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 9% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 287mg | 11% | |
| Potassium 481mg | 13% | |
| Total Carbohydrate 19.7g | 6% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 1.3g | ||
| Protein 4.9g | 9% | |
Ingredients
- 2 tablespoons butter or margarine
- 1/2 cup chopped onion
- 3 cups potatoes, peeled and diced
- 1 cup chicken broth, lowfat okay
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups milk, lowfat okay
- 2 tablespoons flour
Directions
1
In large saucepan, cook onions in butter until soft.2
Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan.3
Simmer for 15 minutes.4
Add milk to saucepan.5
Puree half of soup and flour in blender.6
Return to saucepan.7
Heat through.
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- Course > Lunch/Snacks
- Course > Main Dish
- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Winter
Featured Reviews for This Recipe
From: Chef #1439023
On Nov 7, 2009
I made this for my German wife who was raised on potatoes. She made me proud when she said it was as good as her mother's soup. I added a handful of bacon bits for my protein fix.
From: MarilynP
On Oct 25, 2009
I tried this recipe for the first time today. It was super simple to make and super yummy to eat!! I did make a few adjustments though. I didn't have enough potatoes so I added some frozen carrots. I also didn't have celery seed or parsley but I used dried cilantro and a dash of paprika. My husband found the soup a bit thick so the next time I make it I will add a bit more milk. I will also add some diced celery next time too.
From: shesacharm
On Nov 15, 2004
Give my husband thinks Campbell's Cream of Potato Soup (yes, canned, condensed soup)and cornbread and he's a very happy man. Campbell's is his benchmark and though he'll eat others, nothing ever lives up to what he grew up eating. I made this recipe last night for a simple Sunday night supper, changing it from milk (I'd run out) to Half & Half, and slightly more flour to make it thicker. He liked this recipe better than any I've tried or he's had (except of course, the big C). I thought it was better than any I've had ever, bar none. Thank you very much for sharing your recipe!
From: Seressa
On Aug 21, 2003
Waaay too much parsley, in my humble opinion. I found it overpowers the flavor of the potato.
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