Potato Soup V

Potato Soup V

83

"Old recipe from my family files. The cheese biscuits are a must with this soup."
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Ingredients

servings 356 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 882 mg
  • 35%

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 stock pot combine celery, onion, potatoes, bouillon cubes, pepper, celery salt and parsley. Add enough water so that vegetables are fully submerged, cover and cook until vegetables are tender. Remove from the heat and set aside.
  2. In a small skillet melt butter. Once melted add flour and mix until a paste like consistency is formed. Add milk all at once and stir over low heat until it thickens.
  3. Add milk and flour mixture to the vegetables and stir gently. Add half and half and keep warm until serving. If desired serve with Cheese Biscuits II.

Reviews

83
  1. 99 Ratings

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Most helpful positive review

This is a good potato soup if you make a few alterations. I omitted the celery. I added about 1 cup of cheese, a package of bacon (fried and crumbled) and added a few green onions. WHAT A DIF...

Most helpful critical review

I'm sorry, but this soup recipe is not warrant 5 stars. I followed this recipe to the "T" and found it very bland. After adding wine, whole thyme leaves, nutmeg I found it much improved!

This is a good potato soup if you make a few alterations. I omitted the celery. I added about 1 cup of cheese, a package of bacon (fried and crumbled) and added a few green onions. WHAT A DIF...

This is a great potato soup and my family and friends have all loved it. I do make a few changes to make it even better. Cook about 10 pieces of bacon in the oven and use about 2 tablespoons o...

A fantastically versital potatoe soup! With 12 of us living in our home I have to satisfy many different tastes! I crumbled bacon and shredded some cheddar and put it on the table for those tha...

Good flavor. I sauteed the celery and onion first in 2 tbsps of the butter and I used 1 cup of shredded cheddar instead of 1 cup of half and half. I didn't think it needed any more cream and I...

fantastic. I wouldn't change a thing. Been using this recipe for a couple years now.

This recipe was great. I did change a few things, though. I used minced onion instead of fresh, and added extra boullion. Also added bacon, and instead of half of the butter, i used bacon grease...

I'm sorry, but this soup recipe is not warrant 5 stars. I followed this recipe to the "T" and found it very bland. After adding wine, whole thyme leaves, nutmeg I found it much improved!

Wow!!!! This was really good! I've never made potato soup before. I made it exactly as the recipe said except I used evaporated milk instead of half and half, just because I needed to use some u...

Very easy recipe for a quick warm-up on a chilly fall day. Next time I'll add some bow tie pasta and invite friends!