Tater Soup

Potato soup never tasted so good as this version bursting with vegetables. It makes a fabulous cold-weather dinner and provides lots of vitamin A, vitamin C, and fiber.

Tater Soup
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
6 cups


  • 4 medium round red, white, or yellow potatoes (about 1 1/4 pounds), cut into bite-size pieces

  • ½ cup sliced carrot (1 medium)

  • ½ cup sliced celery (1 stalk)

  • 2 tablespoon butter

  • 2 tablespoon all-purpose flour

  • ½ teaspoon salt

  • teaspoon ground white pepper

  • 1 ½ cup milk

  • 1 14.5 ounce can reduced-sodium chicken broth

  • Milk (optional)

  • Shredded reduced-fat cheddar cheese (optional)


  1. In a covered large saucepan cook potatoes in enough boiling salted water to cover for 5 minutes. Add carrot and celery. Cook about 10 minutes more or until vegetables are tender; drain. Transfer 1 cup of the cooked vegetables to a small bowl; set the remaining cooked vegetables aside. Using a potato masher, mash the 1 cup vegetables until nearly smooth.

  2. In the same saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Gradually stir in the 1 1/2 cups milk. Cook and stir until slightly thickened and bubbly.

  3. Stir in the reserved cooked vegetables, the mashed vegetables, and broth. Cook and stir over medium heat until heated through. If necessary, stir in enough additional milk to reach desired consistency. If desired, sprinkle each serving with cheese.

Nutrition Facts (per serving)

226 Calories
8g Fat
32g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 226
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 23mg 8%
Sodium 668mg 29%
Total Carbohydrate 32g 12%
Total Sugars 8g
Protein 8g
Vitamin C 14.1mg 71%
Calcium 145mg 11%
Iron 1.6mg 9%
Potassium 948mg 20%
Folate, total 48mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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