Potato Soup VIII recipe

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Ingredients

3 potatoes, peeled and cubed
1 cup water
1 cup chopped onion
½ cup chopped celery
½ cup chopped carrots
1 cube chicken bouillon
¼ cup nonfat dry milk powder
2 tablespoons all-purpose flour
2 cups skim milk

Nutrition Info

186.7 calories
carbohydrate: 37.5 g
cholesterol: 3.3 mg
fat: 0.4 g
fiber: 4 g
protein: 9.1 g
saturatedFat: 0.2 g
servingSize: -
sodium: 331.1 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan over high heat, add the potatoes, water, onions, celery, carrots and bouillon. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes, or until potatoes are tender. Mash slightly.

  2. In a small bowl, mix together the milk powder and the flour. Gradually add the milk, stirring until smooth. Add the milk/flour mixture to the potato mixture, stirring constantly. Cook and stir until soup is thick and bubbly.

Recipe Yield

5 servings

Recipe Note

This is a very low fat soup. No one will ever know. Try adding diced ham or bacon.

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