Potato Penne Soup Recipe - Allrecipes.com

Potato Penne Soup

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

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2004

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 really added to the taste. My husband and I both loved it.

 
Most Helpful Critical Review
Aug 13, 2007

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

 

10 Ratings

Feb 05, 2006

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

 
Apr 10, 2003

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.

 
Feb 25, 2007

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 was to make it. Because I'm not a big fan of thyme, I reduced that amount but where's the flavor?? No other spices to rev this up past 1st gear. I added lots more soy sauce (reduced sodium of course) and had already sauteed garlic and portabello mushrooms along with the onions. Oh well... all my produce down the drain. :(

 
Apr 10, 2003

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 imagine potato soup without garlic!

 
Feb 28, 2011

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.

 
Jan 06, 2014

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 margarine. I also added 1/2 tsp garlic powder and 1/2 tsp fennel seeds. The fennel made it really delicious. I will be making this on a regular basis from now on!

 

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Nutrition

  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 740 mg
  • 30%

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

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