Potato Soup
potato soup
Yield: 10 servings

Ingredients:

  • 2 cups water
  • 6 medium potatoes, scrubbed with clean vegetable brush under running water, peeled and cubed
  • 2 carrots, scrubbed with clean vegetable brush under running water, peeled and thinly sliced
  • 1/2 cup onion, scrubbed with clean vegetable brush under running water, chopped
  • 2 celery stalks, scrubbed with clean vegetable brush under running water, thinly sliced
  • 5 cups fat-free milk
  • 6 Tablespoons margarine, melted
  • 1/4 cup flour
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon pepper
  • 1/4 cup fresh parsley, gently rubbed under cold running water, chopped OR 2 Tablespoons dried parsley
  • 2 cups Cheddar or American cheese, shredded or cubed (optional)

Directions:

  1. Wash hands with soap and water.
  2. In a large saucepan, bring water to a boil.
  3. Add potatoes, carrots, onion and celery. Return to a boil.
  4. Cover, reduce heat and simmer for 20 minutes or until potatoes are tender.
  5. Mash vegetables slightly so they break apart a little. Do not drain the vegetables. Stir in milk.
  6. In a small bowl, stir together melted margarine, flour, salt, pepper, and parsley until smooth. Add mixture to soup while stirring. Continue cooking until thick and bubbly, stirring constantly.
  7. Add cheese, if desired. Stir until melted.
  8. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (1/10 of recipe):
  • Calories 230
  • Total Fat 7g
  • Saturated Fat 1.5g
  • Sodium 170mg
  • Total Carbohydrates 34g
  • Fiber 2g
  • Total Sugars 8g, includes 0g Added Sugars
Nutrition Software Used: 
ESHA Food Processor