This potato soup recipe goes beyond the basic. Mix it up by trying the seafood or chicken variations.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan cook celery in hot butter over medium heat about 5 minutes or until tender. Stir in flour until combined. Stir in broth; bring to boiling, stirring constantly. Add potatoes; return to boiling. Reduce heat; simmer, uncovered, 15 minutes or until tender. Slightly mash potatoes. Stir in milk, half-and-half, and bacon. Heat through. Add variation ingredients; heat through. If desired, thin with additional milk. Season with salt and pepper. Makes 4 to 6 servings.

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Seafood and Sweet and Spicy Red Pepper:

Cook one red sweet pepper, seeded and chopped, and 14 teaspoon crushed red pepper, if desired, with the celery. Add 8 oz. poached, grilled or steamed salmon or tuna, cut into bite-size pieces, with the bacon.EACH SERVING: 377 cal., 21 g total fat (11 g sat. fat), 92 mg chol., 722 mg sodium, 26 g carbo., 3 g dietary fiber, 22 g protein. Daily Values: 35% vit. A, 94% vit. C, 20% calcium, 7% iron.

Crab, Artichoke, and Basil:

Add 12 oz. lump crab meat, drained, flaked, and cartilage removed; one 13.75-oz. can artichoke hearts, drained and coarsely chopped; and 13 cup snipped fresh basil or 2 teaspoons dried basil, crushed.EACH SERVING: 399 cal., 19 g total fat (10 g sat. fat), 130 mg chol., 1288 mg sodium, 29 g carbo., 5 g dietary fiber, 27 g protein. Daily Values: 23% vit. A, 22% vit. C, 30% calcium, 19% iron.

Chicken with Peas and Carrots:

Add 1 cup frozen peas and carrots; 8 oz. chicken tenders, cooked and chopped; and 1 tablespoon snipped fresh tarragon or oregano or 1 teaspoon dried tarragon or oregano, crushed.EACH SERVING: 371 cal., 19 g total fat (10 g sat. fat), 88 mg chol., 748 mg sodium, 28 g carbo., 3 g dietary fiber, 22 g protein. Daily Values: 83% vit. A, 20% vit. C, 20% calcium, 8% iron.

Test Kitchen Tip:

2-1/2 cups whole milk may be substituted for the 1-1/2 cups milk and 1 cup half-and-half.

Nutrition Facts

288 calories; 18 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 55 mg cholesterol; 689 mg sodium. 291 mg potassium; 24 g carbohydrates; 2 g fiber; 6 g sugar; 8 g protein; 777 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 1 mcg vitamin b12; 182 mg calcium; 1 mg iron;

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