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Potato Salad Soup

By: Kevin Ryan  
"The flavors of summer in a hearty winter soup!"

Rating: This weblink has been rated 4 times with an average star rating of 3.8 Read Reviews (2)

Rate/Review | 139 people have saved this

 

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Original Recipe Yield 6 servings
 

Ingredients

  • 5 tablespoons unsalted butter
  • 1 onion, chopped
  • 1/2 cup chopped celery
  • 1/4 cup chopped carrots
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 4 tablespoons all-purpose flour
  • 1 1/2 cups chicken stock
  • 1 1/2 cups milk
  • 3 potatoes, cut into 1/4-inch slices
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons mustard powder
  • 1 pinch ground allspice
  • 3/4 teaspoon celery salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon seasoning salt
  • 2 tablespoons white wine
  • 1/4 teaspoon poultry seasoning
  • 3 hard-cooked eggs, chopped

Directions

  1. Saute the onion, celery, carrots, garlic, and parsley in the butter until soft. Sprinkle in the flour and cook, stirring, for 2 minutes.
  2. Add the stock, milk, potatoes, Worcestershire sauce, dry mustard powder, allspice, celery salt, thyme, seasoning salt, white wine and poultry seasoning. Allow to simmer and thicken, stirring occasionally. Cook until the potatoes are cooked through, about 25 minutes. During the cooking break up the potatoes with the back of a spoon to make large chunks. Serve warm with chopped hard boiled egg sprinkled over.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 288 | Total Fat: 14.4g | Cholesterol: 137mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2006 by Sola 
This was good, but I did make a fair amount of changes due to what I had in the house. I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2008 by MARGX2 
I would really give it 3 1/2 stars. I made as directed. Next time, I would definitely leave... MORE

 
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