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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% | |
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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: TashaB
On Mar 7, 2009
Have made this several times, and is one of our favorites. Have received many compliments from it. Also love that it's lower in fat than many other potato soup recipes.
From: Lisa J.S.
On Mar 7, 2009
This was delicious! I did use chicken broth in place of the water though, but still added 1 bouillon cube. I increased the onion to 1 cup (personal preference) and added about 1 tsp. of thyme. Also, instead of thickening with flour, I used about 4-5 T. of instant mashed potatoes.
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!
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!
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