Potato Penne Soup

8
William Anatooskin 10

"A very tasty, light creamy potato, penne and vegetable soup. An excellent variety of ingredients to suit all tastes."
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Ingredients

servings 170 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 740 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large saute pan, melt margarine, add onions and cook over medium heat until translucent. Reduce heat to low.
  2. In a large stock pot, add water and bring to a boil. Add carrots, potatoes, pearl barley, and cook for 10 minutes. Add chicken broth, penne, celery (including leaves), chicken soup base, red bell pepper and green bell pepper and bring back to a boil. Reduce heat and cook for 15 minutes.
  3. Add white pepper, cauliflower florets, parsley, thyme and cook for an additional 5 minutes.
  4. In a food processor or blender, puree 3 cups of all-ready cooked soup and return to stock pot.
  5. In a small mixing bowl, mix together flour and 3/4 cup whole milk; blend well. Add flour mixture to the cooked onions and mix well. Gradually add remainder of milk, stirring constantly until soup is heated through.
  6. Add onion mixture to soup and stir. Add soy sauce and bring to a boil. Adjust seasonings to taste and serve soup hot.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

This soup was fabulous. Even though it did take a little while to make it, it was well worth the effort. I was a little hesitant at first to add the soy sauce, but was glad that I did, as it r...

Most helpful critical review

This seemed a little bland, and I did not like the combination of potatoes and pasta together in one dish.

This soup was fabulous. Even though it did take a little while to make it, it was well worth the effort. I was a little hesitant at first to add the soy sauce, but was glad that I did, as it r...

Delicious! A great way to use fresh veggies. I added garlic, as well, and it tasted great.

This was very good, but a lot of work with many dirty dishes at the end. I would suggest adding additional barley and sprinkling fresh parmesan cheese on top when serving.

This seemed a little bland, and I did not like the combination of potatoes and pasta together in one dish.

I wanted to like this soup, I really did. Out of all the choices on this site, I zeroed in on this one and wound up being really disappointed. Disappointed because of how labor intensive it wa...

This is a good recipe- lots of chopping and prep is worth it, I think, and it's not very complicated! You might want to try adding a little garlic or garlic salt- after all, it's hard to imagin...

This soup was deeelicious! I served it a dinner party for 15 people, and it was loved by both adults and kids. Just be aware that it takes a while to make.

Excellent recipe - somewhere between creamy potato soup and minestrone. I decreased the cooking time for the pasta so it wouldn't get over done. I would recommend using butter instead of margari...