Amish Potato Soup recipe

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Ingredients

3 cups diced russet potatoes
1 ½ cups water
½ cup grated carrot
½ cup diced onion
1 tablespoon chicken base
1 pinch salt to taste
2 cups milk, divided
1 cup sour cream
2 tablespoons all-purpose flour
½ pound cubed fully cooked ham
1 (8 ounce) package processed cheese food (such as Velveeta®), cubed
1 tablespoon dried parsley flakes

Nutrition Info

460 calories
carbohydrate: 33.8 g
cholesterol: 73.3 mg
fat: 25.2 g
fiber: 1.9 g
protein: 25 g
saturatedFat: 13.5 g
servingSize: -
sodium: 1845.3 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.

  2. Stir sour cream and flour together in a small bowl until blended, mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.

Recipe Yield

5 servings

Recipe Note

This recipe also came to me from Amish country. Had this at an old church in rural northern Ohio. We love to have this in a bread bowl at home! Add cooked vegetables such as celery or broccoli, if you like.

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