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.

Source: Better Homes and Gardens

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Recipe Summary

cook:
15 mins
total:
35 mins
prep:
20 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

226 calories; fat 8g; cholesterol 23mg; saturated fat 5g; carbohydrates 32g; mono fat 2g; insoluble fiber 3g; sugars 8g; protein 8g; vitamin a 2965.6IU; vitamin c 14.1mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 2.8mg; vitamin b6 0.3mg; folate 48mcg; vitamin b12 0.6mcg; sodium 668mg; potassium 948mg; calcium 145mg; iron 1.6mg.
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