Potato Soup XI Recipe - Allrecipes.com
Potato Soup XI Recipe
  • READY IN 40 mins

Potato Soup XI

Recipe by  

"This potato cream soup is brightened with vinegar and served topped with cheese and bacon."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    5 mins
  • COOK

    35 mins
  • READY IN

    40 mins

Directions

  1. In a medium saucepan over medium heat, combine potatoes, celery, onion, carrot, chicken broth, vinegar and salt. Bring to a boil, then reduce heat, cover and simmer 20 minutes.
  2. Whisk together milk and flour and stir into pot. Simmer uncovered until thickened, 5 to 10 minutes. Pour into 2 bowls and top with Cheddar, Monterey Jack and bacon.
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Reviews More Reviews

Mar 06, 2008

Absolutely DELICIOUS!! I wanted a soup recipe which didn't use a store bought soup and I found this recipe. I followed the recipe as stated except I was out of milk. I subbed a 12 oz can (1 1/2 cup) evaporated milk in its place. To keep my flour from getting lumpy I used a small container and shook the flour and 1/2 cup of the milk together until dissolved. Added the milk to the mixture, then the flour/milk to the pan. Make sure you stir the mixture frequently so it does not burn in the bottom of the pan. The evaporated milk really gave the soup body and additional flavor!! It thickened up a little more than I like so I added an *additional* 1/2 cup of broth. I topped with diced ham instead of bacon.

 
Sep 08, 2004

this soup is GREAT! the vinegar is an interesting and very important addition - don't leave it out! i like to mash the potatoes a bit right before serving to thicken it up even more...also, i add some cajun seasoning, garlic powder and pepper. very tasty!!!

 

14 Ratings

Aug 29, 2002

The vinegar made me wonder, but it turned out great!

 
Feb 11, 2009

This is a great alternative to the really heavy cream-based potato soups. It was really good and light. I didn't have any milk, so instead of the milk and flour, I used plain nonfat yogurt, which worked really well. I also mashed the potatoes just a bit before serving.

 
Nov 01, 2006

This was pretty tasty! It made two generous bowls of soup. There was no taste of vinegar in the final product. I had a little bit of leftovers, and they tasted pretty good the next day! Thanks for the yummy recipe! Fiancé says it's a keeper :-)

 
Feb 26, 2008

I changed the serving size a while ago and it said to add 7 1/2 cups Monterey Jack Cheese - WELL WORTH IT! The only thing I did different was to add more celery, onion, and carrot, and added chives to the topping. Serve with Asiago Cheese Bread. This soup is OUTSTANDING!

 
Dec 10, 2006

YUM!!! My husband and I love potato soup and this recipe is probably the best that I've tried. The carrots, onion, and celery really enhance the flavor. The addition of the vinegar seemed a little strange, but I think it is an essential part of why this soup tastes so good! I did add a bit more seasoning--some ground pepper and garlic powder. Like one of the other reviewers, I also used a potato masher to mash up some of the potatoes for an even creamier soup. In addition to serving the soup with the cheese and bacon, I also sprinkled some chopped green onion on top. A deliciously hearty soup!

 
Aug 02, 2004

This soup was EXCELLENT!!! I would call it GERMAN POTATO SOUP instead of potato soup XI. I didn't have any celery so I omitted it but next time will try it with to enhance the already delicious flavor. The secret ingredient is the vinegar

 

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Nutrition

  • Calories
  • 532 kcal
  • 27%
  • Carbohydrates
  • 73.8 g
  • 24%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 2221 mg
  • 89%

* Percent Daily Values are based on a 2,000 calorie diet.

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