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Nutrition Facts
Serving Size 1 (364g) Recipe makes 6 servings
Calories 241
Calories from Fat 90		(37%)
Amount Per Serving		%DV
	Total Fat 10.0g	15%
	Saturated Fat 6.2g	30%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 726mg		30%
Potassium 772mg		22%
Total Carbohydrate 30.9g		10%
	Dietary Fiber 3.1g	12%
	Sugars 2.1g
Protein 8.2g		16%
detailed view... how is this calculated?

Potato Soup

Recipe #45990 | 50 min | 10 min prep | add private note

⁽⁷⁰⁾ RATE IT NOW Print Recipe

By: Shannonmc
Nov 14, 2002

Great potato soup with a wonderful taste for anytime of the year. Don't forget to add the bacon bits to garnish for an added zip! Just double the recipe to fill your crock pot.

SERVES 6 -8 (change servings and units)

Ingredients

4 cups cubed peeled potatoes
1 1/4 cups water
2 teaspoons chicken bouillon
1 cup sliced celery
1/2 cup chopped carrot
1/2 cup chopped onion
2 tablespoons snipped parsley
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon dill weed
4 cups milk
3 tablespoons flour
2 tablespoons butter
bacon bit (to garnish)

Directions

1
In saucepan combine potatoes, water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter.
2
Cover and simmer until veggies are tender (about 15-20 minutes).
3
Add 3 1/2 cups of milk heat until hot.
4
Blend flour with 1/2 cup milk stirring till smooth, then stir in soup.
5
Cook, stirring constantly until smooth and bubbly.
6
Sprinkle bacon bits over the top and serve.

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Browse similar recipes by category

Course > Main Dish > One-Dish Meal
Course > Soups
Main Ingredient > Vegetables > Potatoes
Preparation > Time to Make > < 60 mins
Preparation > Simple
Preparation > Equipment > Crock-Pot
Preparation > Equipment > Stove Top

Featured Reviews for This Recipe

From: Lemon Drop

On Oct 11, 2009

I would rate this with 5 stars, but I put this in a slow cooker after I made it and the "low" setting proved to be too hi to keep it warm. The milk curdled or just changed its consistency. Although it looked bad, it tasted wonderful. I'll make it again and possible leave out the dill. I don't mind the taste, but the look of it floating all around is not appealing to me. Thanks!

0 people found this review helpful

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From: Lilpunkin

On Oct 10, 2009

So easy to make! Thanks for posting!

0 people found this review helpful

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From: Graybert

On Jan 14, 2004

This soup is outstanding! It tastes great and is very easy to make. I did not add the flour, instead I put half of the mixture in the blender and pureed the potatoes - used them as the thickening agent. I also added a bit of grated cheese to the top of each bowl - really tasty! Thank-you for posting this!

16 people found this review helpful

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From: ChipotleChick

On Nov 10, 2005

This was great soup! I did make some alterations. I added about 1/8 teaspoon red pepper flakes (I do that with just about everything) and 2 cups of cubed ham. Then when I added the milk and flour I also added 1 1/2 cups velveeta. I made it in the crockpot. I put everything but the flour, milk, and cheese in, then about an hour before the potatoes were done, I added them. It took about 7-8 hours on low with the potatoes in one inch dices. Oh, and I used chicken stock in place of the water and boullion. Thanks!

9 people found this review helpful

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