Recipe by Kevin Ryan
"The flavors of summer in a hearty winter soup!"
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chopped fresh parsley
1 1/2 cups
1 1/2 cups
potatoes, cut into 1/4-inch slices
1 1/2 teaspoons
hard-cooked eggs, chopped
This was good, but I did make a fair amount of changes due to what I had in the house. I omitted the eggs entirely. I did not have any celery, so I did celery flakes instead of celery salt. I did not have poultry seasoning, so I did 1/4 tsp. sage and 1/8 tsp. paprika. I did only a dash of white wine vinegar instead of the full amount of white wine. Unfortunately, I forgot to add the mustard, but I'm sure it would have been good. I upped the carrots to around 1/2 cup and used veggie broth instead of chicken. Then I added a drained (14.5 oz) can of corn and a 14.5 oz can of creamed corn... so it came out a little like a corn chowder, but you could think of it as potato salad and corn on the cob! Next time I would add quite a bit of black pepper, but this was easy and good.
I would really give it 3 1/2 stars. I made as directed. Next time, I would definitely leave out the poultry seasoning. It definitely needed salt, but that is is easy to add. I also served with red wine vinegar at the table. Don't skip the egg - it adds an interesting twist.
Made this today, it turned out quite well. I do not care for thyme or poultry seasoning and used dill weed instead. I added 1/2 of a small jalapeno, finely diced, to give it just a tiny bit of a kick. My husband gives it 3 1/2 stars, he doesn't gush over food like I do. I would make this again, but probably would use bacon instead of ham.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Salad Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 280
** Calories from Fat: 126
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